For the dough
2 tbsp ground chia seeds (from health food shop)
200g (7oz) plain-all purpose flour
½ tsp salt
Gluten-free flour, for dusting
For the topping
100g (3 ½ oz) tomato passata
2 tbsp tomato purée
½ tsp olive oil
Freshly ground black pepper
1 small onion
½ plum tomato
250ml/1 cup vegan mozzarella cheese
1handful basil leaves
1.To make the dough, stir the chia seeds together with 4 tbsp water and leave to soak for about 20 minutes. Combine the flour and salt with chia seeds to create a smooth dough. Preheat the oven to 200°C (400°F/Gas 6). Line a baking tray with greaseproof paper.
2.Divide the dough in half and roll each piece on a floured work surface using a rolling pin. Lay the discs of dough onto the baking tray and bake in the centre of the oven for 12-15 minutes until golden.
3.Meanwhile, make the sauce by stirring together tomato passata, tomato purée and oil then season with salt, pepper, and pizza seasoning. Peel onion, then slice slice the tomato thinly.
4.Spread the tomato sauce on the pizza base and top with the mozzarella cheese onion and tomato and basil leaves and cook pizza for 5-7 minutes until done. Serve hot.