Pizza Base

1. Start by combining lukewarm water with maple syrup and fast action yeast. Set aside until foamy. In another bowl, combine plain flour with olive oil and salt. Pour the foamy yeast water over the dry, and mix until it forms a ball of dough. Knead the dough on a well-floured surface for 5-10 minutes, or until the dough is soft. Divide dough in half, form into a ball and place each dough ball into two different well-greased bowls. Cover them both with a tea towel, place them in a warm, non-drafty area for 1 hour 30 minutes.

Spicy Roasted Butternut Squash

1. Preheat oven to 218°C/425°F
2. 40 minutes before the pizza base is done rising. Cut butternut squash into cubes, and transfer into a baking tray, along with chopped garlic cloves, olive oil, ground cumin, chilli powder, dried oregano, salt and black pepper. Mix until all butternut squash cubes are covered with seasoning. Bake for 20-30 minutes or until tender. Stirring halfway.

Pizza Sauce + Other Toppings

1. To make the pizza sauce, combine 4 tbsp olive oil, tomato puree/paste, ground cumin, chilli powder, maple syrup, grated garlic cloves, salt and pepper. Set aside until needed. In another bowl, combine the grated vegan cheese with 4 tbsp of water.
2. Heat 1-2 tbsp oil in a pan over medium/high heat. Add in the onions and while consistently stirring, cook until they're caramelized.

Assembly

1. Drizzle oil in a pizza baking tray. With clean hands, stretch out one of the risen dough balls in the baking tray until it's a 12-inch circle. Add half of the pizza sauce, 1/4 of the butternut squash, 1/2 of the onion, 1/4 of the vegan cheese, 1/4 of the butternut squash, 1/4 of the vegan cheese and finally, a few kale leaves. Bake for 20-25 minutes or until the pizza base is cooked.
2. Repeat the above steps to make the second pizza. Enjoy warm!