Ingredients

TOPPING

4 red capsicums cubed
1/4 jap pumpkin cubed
2 large carrots sliced
4 potatoes cubed
1 leek sliced
1 handful rocket or baby spinach leaves torn
1 pnt cherry tomatoes

BASE

180 ml warm water
1 1/2 tsp activated yeast
1/2 tsp raw sugar
200 g almond meal
100 g tapioca starch
1 tsp sea salt
50 g purified coconut oil or ghee, melted
4 egg yolks or vegan option, 2 flax eggs

RED CAPSICUM VEGAN CHEESE

100 g Royal Nut Company Macadamia Nuts
1 tbsp nutritional yeast flakes
1/4 tsp pink himalayan salt
1/2 tbsp Noble Maple Syrup
1/2 tsp lemon juice
30 ml extra virgin olive oil
1  garlic clove

Method

1. Preheat oven to 180 degrees celsius/356 fahrenheit. Place the capsicum, pumpkin, carrots, potato and leek on two baking trays. Rub coconut oil all over vegetables and season with salt and pepper. Bake for 30-40 minutes, turning occasionally. Cook until golden brown. Remove and allow to cool slightly.
2. Turn down oven to 150 degrees celsius/305 fahrenheit. Prepare a 25cm springform tin by lightly greasing and lining with non-bleached baking paper.
3. In a small bowl add the water, yeast and sugar mix together and cover with cling wrap. Place in a warm spot for 15-20 minutes or until foamy and frothy.
4. Place the almond meal, tapioca starch and sea salt in a large mixing bowl. Use a fork to combine well together. Add the remaining ingredients including the yeast mix. Mix until combine. Pour prepare tin and bake for 20-25 minutes or until golden and cooked. Remove from oven.
5. To make the vegan cheese place all ingredients including 150g of the roasted red capsicum and all the leek to a high-speed blender. Blend until smooth and creamy. Adjust seasoning.
6. To assemble spread vegan cheese over hot pizza base followed by the rocket, baked vegetables, chives and petals. Drizzle with extra virgin olive oil. Serve along side the cherry tomatoes.
7. Enjoy!