In a bowl mix flour, water, oil, salt and nutritional yeast. You'll find it easier using a fork to help you through the first stage of mixing the ingredients. Once it becomes too sticky for the fork use your hands

Transfer the dough on a flowered worktop. Note: the dough will still be very sticky. You need to knead for 5-6 minutes until it becomes smooth and elastic. If it's too wet add more flour (not too much otherwise it will crumble when cooking). Once ready divide it into 3 parts and set aside to rest

Prepare the filling. Mix the tomato passata and the tomato paste, add a bit of oil, salt and the herbs.

Take one portion of the dough and roll it out into a circle or oval shape using a rolling pin.(make sure your worktop and rolling pin are flowered so the dough won't stick to them). Don't roll out the dough too thinly otherwise it'll break when cooking. Aim for ¼ inch (half a cm)

Leaving a border around the edge, spread a layer of tomato sauce on one half of the rolled-out dough. Add a layer of shredded veg mozzarella cheese and your desired fillings.

Carefully fold the other half of the dough over the toppings to create a half-moon shape.Press the edges firmly to seal the calzone. You can use a fork to crimp the edges for a decorative touch.

Cook on a pan for 5-6 minutes each side. When flipping sides, use a spatula and be gentle! Chickpea flour is not as stretchy as all purpose flour and will crumble easily.

Brush some oil with parsley or fresh basil on top and serve warm.