• Preheat oven to 350F.
• This pizza dough recipe makes enough for two crusts.
• In a small bowl, combine yeast, sugar, and warm water and let the yeast bloom for 5-10 minutes.
• In another bowl, combine flour, vital wheat gluten, garlic powder, and salt. Mix by hand or with a whisk to evenly distribute the dry ingredients.
• Add the bloomed yeast to the dry ingredients and mix until the dough pulls away from the side of the bowl. You may need to add more flour, depending on how wet your dough still is. It should be tacky, but not sticky.
• Turn over onto a floured work surface. Knead until smooth and elastic, about 5 minutes.
• Add olive oil to your bowl and coat well. Add the dough ball and turn to coat it in the oil. Cover with plastic wrap or a damp kitchen towel and let rise somewhere at room temperature (preferably somewhere warm) for one hour, until it's doubled in size.
• Gently punch it down to release the air bubbles, and turn it onto a work surface. Divide in half as this recipe makes enough for two pizzas. You can store one half in a freezer safe zippered bag or container for next time (I thaw it overnight if I know I want to make pizza the next day).

Assembly

• Roll out the dough fairly thin, about 1/4-1/2 inch thick to a large rectangle-ish shape (you can see the size in the video).
• Spread the pizza sauce evenly on top, then layer the vegan cheese shreds and vegan pepperoni.
• Roll the dough as tightly as you can so you don't have too many large airpockets between the layers, and slice into 1 inch rolls. Place on a baking sheet (ugly side down) and tuck in the ends of the rolls underneath if they stick out too much.
• Bake for 20-25 minutes, until the edges are golden brown, then remove from oven and let cool for 5 minutes before eating (unless you want to burn the inside of your mouth on hot pizza sauce).