Measure all the ingredients for the dough in a bowl, then combine together in a smooth ball (you might need a touch more flour if the dough is too wet).
Divide the pizza dough in two and roll each half individually into a smooth ball.
Flour the surface and start rolling flat the first ball into a disk.
Evenly spread 3 tbsp of tomato paste on top of the pizza, top with shredded vegan mozzarella and season with salt, pepper and a kiss of a good quality extra virgin olive oil.
Cook into a preheated pizza oven for 3-5 minutes. Alternatively you can "blind bake" the pizza dough with only tomato passata for 7-8 minutes in the oven at 230°C (450°F), remove the pizza from the oven, add the rest of the toppings and bake for extra 5 minutes or until the vegan mozzarella has melted.
*If you don't have enough sourdough ready you will need to refresh it with 1/2 the amount of flour and 1/2 of water (125 g + 125 g) and allow to ferment for at least a couple of hours at room temperature before use.