Use tri-coloured quinoa to add more colour to your muffins.

In this clever vegan take on a traditional quiche, blended tofu makes a fantastic replacement for eggs. With a filling that’s packed with rich sun-dried tomatoes and artichokes, and plenty of dried herbs in the crust, this quiche is a fantastic option for anyone following meat, dairy and gluten-free diets (and everyone else, too!).

Eggplant can be steamed in the Varoma if you halve the recipe and only do one pizza. Add sliced eggplant to Varoma dish and tray and steam 8 min /250°F// speed 1 while cooking the onions and green pepper. The eggplant will still be firm and not as tender in this version. If using this version you can also add red bell pepper when adding green bell pepper, this will give a chopped version of both peppers or alternatively replace fresh bell pepper with canned or jar of drained roasted red pepper strips.

Before first use, grease the bottom and edges of 'Paul' pizza stone very well (see instructions for use). This allows the stone from which the product is made to form a natural non-stick layer that will prevent food from sticking during cooking.

Originating from the home of pizza, Naples, calzone is simply a folded pizza. Ours has a classic stuffing of cheese and salami and is served with an easy sauce packed with flavour, perfect for dipping the fluffy, folded crust into.

Top pizza with pepperoni or cooked, crumbled sausage.

These dense and rustic bread rolls are delicious warm, but also store well in the freezer. Cut a roll into halves, toast and spread with freshly made butter and strawberry jam.

You can used canned beetroot or roast some raw beetroot in the oven before starting recipe.

An alternative gluten-free pizza base that's easy with Thermomix®. In this nutritious option you make your own chickpea flour before mixing it with steamed sweet potatoes to create a simple yet tasty allergy-friendly pizza base. Just bake the bases, add your favourite toppings and grill for a few minutes – it’s that simple!

If you have a Thermomix® Cutter use it to quickly prep your carrots, eschalots and cucumbers.

A speciality of Avignon, a papeton is an aubergine-and egg-based flan which is served covered in a tomato coulis.

After dividing the dough into two equal pieces, the dough balls can be placed in the fridge, covered, for up to 16 hours to rest. After this time, remove from fridge at least 2 hours before baking and allow to rest, then press into pans. This will improve the flavor, and texture of the dough when baked.