• Weigh in/add all the ingredients to the bread machine pan in one go
  
• Set the machine running on whatever program it has for pizza dough. It will look like this when finished.
  
• While the dough is in preparation, in a saucepan place the following: one can of tomatoes, the tom puree, some red pesto, the soy sauce, the stock powder/cubes, the chilli sauce
• Make the tomato sauce up to 510g with a little water and blend with a stick blender.
• Allow the bread machine to run for the full 45 minutes so the dough is ready to use.
  
• have ready 5 greased circular pizza oven-proof trays. These are 11 inch/28cm
  
• Sprinkle some flour liberally on a flat clean surface and turn the dough out onto it.
  
• sprinkle a liberal amount of flour on top of the dough so you can work it without it sticking to your hands. Add more as needed.
  
• Divide the dough (1,250g approx) into five equal sized lumps of dough, and pat/roll out, into roughly circular shapes. Each piece of dough should be roughly 250g
  
• roll it out further so that it's almost the same size as your pizza tray - mine are
  
• place the tray next to the dough and quickly flip it onto the tray. This can be a little tricky but with a bit of practice it's easy.
  
• Stretch each piece of dough so that it fits the circular pizza tray - it will require some careful stretching to cover the tray.
  
• All the pizza bases ready to start rising
  
• Place the trays in a warm damp place & let it rise for about 20 to 30 minutes or until doubled in size. I find my proofing cabinet to be the best place as you might expect. They should look like this.
  
• For freezing – bake for 5 mins on 200c Fan. This is what they look like if cooked for just 5 minutes for freezing. I find this the easiest way to make them as the dough is firmer and less fragile once part baked.
  

making the sauce

• Add the can of chopped tomatoes to a small saucepan
• Add 100g of tomato puree to the pan
• add in the stock powder, nutritional yeas, onion & garlic powder, soy sauce, pesto etc and make up to 560g with water if necessary.
• blend with a stick blender

finishing off the pizza with veggies, cheese and sausages

• Once the part cooked bases have cooled, add 110g of tomato sauce per pizza base. Spread it out with the back of large serving spoon.
  
• Add around 80g of cheddar or Scheeze mozzarella per pizza and add a further 25g of cheezely mozzarella on top of the tomato sauce. Cheezely mozzarella melts the best.
  
• Cook the veggie sausages in the Actifry, or oven as per instructions. Cut each sausage into 8 round pieces and place them evenly round the edge of the pizza.
  
• place a half tomato above the sausage on each pizza - an olive in the centre helps keep it symetrical.
  
• slice the onions and peppers into 1cm wide strips and actifry for around 12 minutes so that they are fairly floppy and part cooked.
• Place the pepper & onion strips and olives on last to achieve an easily sliced pizza.
  
• sprinkle some Italian seasoning and chilli flakes on top for a spicy finish.
  
• Bake at 200°C fan oven for around 20 minutes if frozen - around 15 if freshly made. A pizza crisper (shown in the picture) makes a lot of difference as it keeps the base nice and crisp.
  
• The full list of things I like to put on my pizzas: olives, capers, artichokes, sun-dried toms, mushrooms, peppers, pineapple, vegan black pudding, halved baby plum tomatoes, gherkins, pine nuts, sliced chillies, pizza herbs, sausages, actifried veggie chicken, vegan pepperoni, jack-fruit - there must be others.....
• a slice of pizza....