Begin by warming 1 cup of filtered water to 110-115°F, ideal for activating the yeast. In a mixing bowl, combine the warm water with 1 tablespoon of sugar and 2 ¼ teaspoons of yeast. Let this mixture sit for about 10 minutes until it becomes foamy, which indicates that the yeast is activated and ready to help your dough rise.

In a large bowl, combine half of your flour with ½ teaspoon of salt. After the yeast mixture is frothy, pour it into the flour mix along with 1 ½ tablespoons of olive oil (if using). Gradually mix in the remaining flour until a sticky dough forms.

On a lightly floured surface, knead the dough for about 5-7 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle in additional flour as needed. Transfer the dough to a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1 hour, or until it has doubled in size.

While the dough rises, bring a pot of water to a boil and cook ½ head of cauliflower until tender, which should take about 8-10 minutes. Once cooked, drain the cauliflower and blend it with 3.5 tablespoons of tapioca flour, 1 tablespoon of nutritional yeast, a pinch of salt, and ½ cup of unsweetened non-dairy milk. Blend until you have a perfectly smooth mixture.

Transfer the blended cauliflower mixture into a saucepan and cook over medium heat for about 5-7 minutes, stirring constantly until the mixture thickens and becomes stretchy.

In a bowl, mix ¾ cup of tomato sauce with ¼ teaspoon each of garlic powder, parsley, oregano, and a pinch of red pepper flakes. Stir well to ensure the flavors blend nicely.

Preheat your oven to 450°F. On a lightly floured surface, roll out your risen dough to your desired thickness. Place it on a greased baking sheet or pizza stone. Pre-bake the crust for 7 minutes until it looks slightly set. Remove from the oven and generously spread the prepared tomato sauce over the crust, followed by dollops of your stretchy vegan mozzarella. Bake again for another 10-15 minutes, or until the crust is golden and the cheese is bubbling.