In a large bowl combine the whole wheat flour, yeast, sugar, and salt. Add the warm water to the dry mixture. Using a spoon mix everything well. Then, knead it for a while, just to shape it into a ball.

Cover and leave to a warm place for about 40-60 mins to rise until it doubles its size.

While the dough is rising, preheat the oven to 350°F (180°C).

When the dough has reached twice its volume, knead it for about 5 mins, adding just a little more flour to prevent sticking. It should be smooth and elastic.

Divide it into two equal parts or make one large pizza. (I prefer to make two pizzas).

Line two baking pans with parchment paper (around 12-inches (30 cm) each).

Take one ball of dough and using your hands stretch it to the size of your pizza pan. Let it rest for 5 mins.

In a small bowl mix the tomato paste and water and stir well. Spread it equally over the dough. Sprinkle with basil, salt, and black pepper.

Bake the pizza crust for 10 mins. Then take it out and top it with the corn, sun-dried tomatoes, olives, onion, mushroom slices, and cherry tomatoes.

Return it to the oven for another 10 mins.

When the pizza is ready, put the arugula and broccoli florets on top.

Finally, add a generous amount of my Quick Universal Cashew Sauce. Enjoy!