Cube the onion and sauté in olive oil. Add the can of tomatoes, balsamic vinegar, salt, and agave syrup, and cook at low heat for 30 min, stirring occasionally.
Pour into a blender, add the locust bean flour, then blend until creamy. With a spoon, stir in the oregano and thyme and let the sauce cool.
In a large bowl, combine the flour, and salt. Add the water olive oil and agave syrup and kneed into an elastic dough.
Cover and place the bowl in a warm place until the dough has doubled in size. Kneed again and let it rise once more.
Preheat the oven to 180C°.
Take half of the dough and roll out into a rectangular shape. Spread half of the sauce, sprinkle half of the vegan cheese and and half of the cubed ham. Finally sprinkle with half of the finely cut basil.
Roll up the dough and with a knife cut 3 cm thick slices. Place the slices onto a baking pan covered with baking paper.
Now take the other half of the dough and repeat the process.
Let rise for another 10 min, and bake for about 25 min until the pizza snails are golden brown.
Mix the olive oil and the minces garlic, and brush onto the snails while they are still hot.
Let cool on a rack. It is possible to freeze the left over snail and briefly bake them at a later time.