For the yeast mixture, mix the water, yeast, and brown sugar and flax together in a bowl and stir well. Allow to sit for 10-15 minutes so the yeast can bloom.
After the yeast has bloomed, add to the dry mix and then add the Octonuts Almond Oil. Mix well with a wooden spoon until everything is well incorporated. The dough will be a little sticky.
Place in a warm spot in your kitchen for 30 minutes to proof. The dough should almost double in size, or fill the bread pan ¾ full.
Preheat your oven to 400° F.
When the dough is done proofing, form into a pizza crust on a parchment lined tray and bake for 15 mins.
Remove from oven and allow to cool.
Top with the tomato sauce, vegan cheese and veggies. Bake in the oven for 10 more minutes.
Pizza Toppings
Tomato sauce
Mushrooms
Onion broccoli
Vegan cheese
Recipe by Plant Craft at https://www.rachelcarr.com/gluten-free-veggie-protein-pizza/