1 Put the sabudana into a bowl and add water. Let the water cover the sabudana (make sure the coverage of water is 2-3 mm over the sabudana) .Soak overnight or for at least 3 or 4 hours.

2 Boil the cassava and potato in salted water. Once boiled take them out of the water and allow to cool.

3 Grate the cassava and potato in a mixing bowl.

4 Then add the soaked sabudana, sugar, salt, lemon juice, desiccated coconut, sesame seeds, chillies.
(Hint: if your mixture is too soft then add some desiccated coconut to get it right.)

5 Mix it all thoroughly.

1 Wash and cut the tomatoes and chillies.

2 Puree the tomatoes and chillies using a food blender.

3 In a large saucepan add oil and heat on medium heat on the cooker hob.

4 Once the oil is hot add black pepper and garam masala to the pan, followed by the tomatoes.

5 Bring the tomatoes to the boil on a medium heat.

6 Once the tomatoes start to boil reduce the heat to low and let the tomatoes simmer away till they start to reduce to a paste.
(DO NOT CONSTANTLY STIR AS THE HOT TOMATOES WILL START TO SPIT TOWARDS YOU AND CAN BURN YOU)

7 Add jaggery and salt when the tomatoes are near enough to becoming a paste and stir.

8 Once your tomatoes turn in to a paste remove into a small bowl.

1 Preheat the oven at 260 degrees Celsius.

2 Spread oil in the baking trays.

3 Divide the base mixture equally and pat it into the trays.

4 Bake the bases in the oven till they turn golden brown and crispy.

5 Once baked remove from the oven, turn the base out and place them on the reverse side of the trays.

6 Spread the tomato paste onto the bases followed by green and red peppers and finally the grated cheddar cheese.
(Other optional topping can be pineapple, chillies, tomatoes)

7 Put the pizzas in the oven and remove them when cheese has melted and they are golden brown.

8 Serve warm.