In your free standing mixing bowl pour lukewarm Water with Man Grind, mix in a small handful of flour to start a batter, mix in the yeast & leave for 2 mins.

Add the remaining four & start your mixer with the dough hook attachment, gradually up the speed as the flour gets mixed in, leave for 10 mins till smooth & elastic.

Place dough in a floured bowl & leave for 1 hour or doubled in size - covered with a damp tea towel.

Knock our the air & roll into a sausage, divide dough into 4 equal balls, roll & put on an olive oil covered baking tray. Cover with cling film & the tea towel & allow to rise for another hour.

Dice the Red Onion & sautée in a pan with some oil along with the Mexcellent Paste, once the Onions are soft add the pizza base sauce & the Black Beans & mix to combine.

To make the Guacamole cut the Avocado, Tomato & any off cuts of Red Onion into small cubes, juice a Lime & mix through along with Chipotle & Lime Salt.

Preheat oven to 220 degrees, place a pizza stone or a flat baking tray in the oven to heat up. Once up to temperature put your stretched out pizza dough (I did this by hand for a more authentic looking shape) on the tray.

Spread the bean base sauce over the pizza & top with Mozzarella Cheese. Cook for 10mins or till the base is cooked / crunchy. Top with Guacamole, Sour Cream, Jalapeños & fresh Coriander to your liking.

Continue till all your pizza bases are made & cooked.