Vegan Pizza

Preheat the oven to 200°C. Slice the onions into half-moons and cook in a little olive oil over a medium heat for around 5 minutes until softened. Add 1 tbsp agave syrup and cook for a further 2–3 minutes, stirring regularly, until caramelised. Set aside.

Blend the chopped tomatoes, tomato purée and 1 tbsp agave syrup in a food processor until smooth to make the pizza sauce. Slice the peppers and roast with a drizzle of olive oil for 10 minutes until softened. Meanwhile, simmer the broccoli in a shallow pan with 2cm of water for 5 minutes, then drain.

Spread the tomato sauce over the BFree Stone Baked Pizza Bases. Top with the caramelised onions, roasted peppers and broccoli, then sprinkle over the pine nuts and paprika.

Bake for 10 minutes, until the pizza bases are crisp and the pine nuts are lightly toasted.

Finish with a handful of fresh rocket before serving.