Pizza dough

1. Combine lukewarm water with maple syrup and yeast. Set aside for 5-10 minutes.
2. In another bowl, combine all-purpose flour, salt and olive oil. Pour the wet over the dry and bring together. 
3. Knead on a well-floured surface for 5 minutes or until dough is soft to touch.
4. Divide dough into two and shape into balls. Grease two bowls with a little oil, and place one dough ball in each. Cover with a tea towel and allow to proof for 45mins or until doubled in size.

Cheesy Kale Sauce

1. In a pan, add a splash of water with the chopped kale. Cook until wilted and all the water has disappeared. Once done, allow to cool slightly.
2. Add wilted kale, salt, black pepper, walnuts, nutritional yeast, garlic, olive oil and water into a food processor and blend. (it's okay if a few kale leaves look like they've been chopped and haven't been blended fully!)

Shaved Asparagus Topping

1. Shave the asparagus, then toss with lemon juice, lemon zest, tofu, chilli flakes, black pepper, salt, mixed pepper and olive oil. Set aside.

Assembly

1. Pre-heat oven to 260C/500F,
2. Punch out the air from your dough (my favourite part). Then, on a well-floured surface roll into a rough rectangle shape. Transfer onto a well-oiled baking tray. If you need to, stretch your dough to fit your baking tray.
3. Spread around half (or slightly less) of the Cheesy Kale Sauce. Arrange the asparagus over the sauce. Bake for 15-20 minutes or until the pizza base is fully cooked!