Make the pizza dough.
Sauté the onion, chilli, garlic & aubergine over a medium heat in a large saucepan with the sea salt for 4-5 minutes.
Add the vegan mince & spices to the pan & allow everything to cook for a further 4 minutes stirring often so nothing burns.
Deglaze the pan with the water and tomato puree. Then add the herbs & lemon.
Cook the mix for 5-6 minutes before turning off the heat.
Roll your bread dough and spread generous amounts of the sauce over the top.
Bake in a pre heated oven set at 220 degrees C for 10-12 minutes.
For the yoghurt dip, simply add all the ingredients to a mixing bowl & mix.
Top your cooked pizzas with a drizzle of the yoghurt, pomegranate seeds, rocket, fresh mint & pistachio nuts.