1Make the dough. Add lukewarm water, agave syrup, olive oil and salt to a medium sized mixing bowl. Whisk to combine. Add flour and yeast.

2Mix with a spoon first then use your hands. Mix until combined and dough-like. Leave to rest for 10 minutes.

3Set a timer for 7 minutes. Transfer the dough to a clean flat surface and knead it with your hands, non-stop, until the time is up. It’ll become stretchy and sticky. Transfer back into the mixing bowl and cover with cling film. Place in the dark warm place to rest for 30 minutes.

4In the meantime, slice mushrooms and the onion into thin short strips. Add to a cooking pot and drizzle with soy sauce.

5Cook over low-medium heat for 20 minutes or until all the juices from the mushrooms have evaporated and they began to brown. Set aside.

Alternatively, use an air-fryer and air-fry both for 20 minutes or until crispy.

6Make the cheese sauce. Add milk, nutritional yeast, cornstarch, vinegar, olive oil and salt to a small saucepan (16 cm ~ 6 inch).

7Whisk together and bring to a simmer. Whisk and simmer until thickens then add yogurt and whisk until combined.

8Preheat the oven to 220°C (420°F) Fan. Transfer the dough to a baking sheet.

9Oil your hands and spread the dough out as much as possible creating a thin base. Make it any shape you want.

10Top the dough with cooked mushrooms and onions. Add sliced tomato.

11Drizzle with the sauce and sprinkle with freshly ground pepper.

12Bake in the middle of the oven for 7-10 minutes.