For the pizza crust: Combine 1 ½ cups (180 grams) of the flour, yeast and salt in a bowl. Stir in the olive oil and warm water until you get a rough dough. Turn it out onto a floured counter and add as much of the remaining flour as necessary, while kneading, until you get a soft ball of dough that’s slightly tacky but doesn’t stick to the counter or your hands. Wash out and dry your bowl and lightly coat your dough with olive oil. Leave the dough in the bowl and cover with a towel. Leave to rise for 1 hour to an hour and a half or until the dough roughly doubles in size.

Preheat the oven to 260°C (500°F).

Roll out your dough on a lightly oiled pan to about 30 cm / 12 inches (this is a medium-thick crust, you can roll it out bigger for a thinner crust). Use a fork to poke some holes in the base then bake for 10 – 15 minutes or until the crust is golden brown.

For the vegan taco meat: Combine the TVP and water in a bowl for a few minutes until the TVP is hydrated. Heat a medium pan over medium-high heat and add the oil, onion and garlic. Fry until soft then add the hydrated TVP and the remaining ingredients. Mix well until heated through and remove from the heat.

For the nacho pizza: Make a simple guacamole by mashing together the avocados, lime juice and salt. Mix in almost all of the red onion (I like to keep a few tablespoons to sprinkle over the top of the pizza). Spread the guacamole over the baked pizza crust and top with the taco meat, chopped veggies, cilantro and drizzle or dollop over the vegan sour cream.