Mix flours, almond meal and garlic powder in a bowl to remove any lumps then add the wet ingredients and pinch of salt. Mix until combined.
Lay a sheet of baking paper on a round baking tray and wet your hands to scoop the dough out of your mixing bowl and shape on the tray. If the dough starts to stick to your hands halfway through, just wet your hands again. Once you have the dough to a good thickness (about half a centimetre), pop it in the oven for 5-8 minutes.
While the base is cooking, mix together tomato paste, oregano, basil and water in a small bowl until a runny paste, set aside. Then place nutritional yeast, fennel seeds and salt in a mortar and pestle and roughly grind, and set aside.
Take your base out of the oven and generously spread tomato paste mix over it with the back of a dessert spoon. You can go as close to the crust as you prefer. Then, sprinkle over the nutritional yeast mix, and add the red onion, tomato and Notzarella.
Return to the oven for another 10-15 minutes until toppings have browned and crust starts to get golden.
Let sit 2 minutes before slicing and serving. Best served warm.