First, you need to marinade your topping. Take the kale and massage it well in the olive oil and salt. When it’s broken down nicely, stir it in a bowl with the olives, mushrooms and sweetcorn, and leave to marinade while you prepare the rest of the layers. Add a little extra oil if you need to. You don’t need to use Botija olives of course, but they are amazing and will take the pizza to another level. Fresh sweetcorn is preferable if you can still get hold of some; the season's just coming to a close now.

To make the tomato puree, just blend the tomatoes and carrot. You could add a little fermented hot sauce or just salt and vinegar for flavour, maybe a few sun-dried tomatoes. Spread it thinly over your bases – it will cover two Wrawp bases.

Then heap up all your veggies; it doesn’t matter they’ve only been marinading 5-10 mins, that’s enough for them to soak up the oil. Heap them up on your bases, and I mean, heap up: pile them as high as you can. When you dehydrate all the kale will shrink down to not so much.

As far as the cheese goes, I am also addicted to this recipe! I make it quite a lot as a spread to go in my sandwiches. In this version, you need quite a lot of water cos you want it to be runny enough to pour over the top of your pizza. If you’re feeling fancy, you can use a piping bag – usually I just splash it around, Jackson Pollock style.

Pop it in the dehydrator, if you have one, if not a low oven will do. Turn the dehydrator right up high (like 140 deg), and leave the pizza in for 30-60 mins. That’s enough to get it slightly warm and crunchy, it really doesn’t take long. Uneaten pizzas (yea, right!) can be stored in the fridge for a few days, and re-warmed for 20-30 mins when you want them.