• Preheat oven to 375 F
• Prep a baking sheet with parchment paper
• Combine all of the ingredients in a bowl
• Add water, slowly until a dough forms
• Roll out the dough with a rolling pin to about 1/4 of an inch thick
• Place on the baking sheet and bake for approximately 20 minutes
• Once ready, remove from the oven
• Start prepping your Tomato sauce
• If you do not have time to make the tomato sauce recipe, you can simply spread bionaturae tomato paste and layer on the the rest of the toppings
• Note: With this pizza, the flavor really is in the caramelized onions and in the sticky mushrooms and the tomato paste will keep the dough moist.

Prepping Pizza Toppings

• Once you put the oven on, cut off the top of the garlic bulb and place the whole bulb in the oven to roast at 375 F for about 30 - 40 minutes
• Once ready, the garlic will be soft on the inside
• Prep the caramelized onions
• Next sauté the onions in veggie broth, using only 1/4 cup at a time
• Once the onions are soft, add in the shiitake mushrooms, coconut aminos, and maple syrup
• Sauté until the water from the sauce has dried up and the remaining veggies are slightly browned and sticky
• Layer on the tomato sauce
• Then add the caramelized onions
• Remove the garlic bulb from the oven and pop out the garlic cloves; they should be soft and pop out pretty easily
• Evenly space them onto the pizza crust
• Add on the sautéed mushrooms and put the pizza back into the oven on broil setting and on the highest shelf closest to the metal coils
• Broil for about 3 - 4 minutes only at 450 F
• If you would like a really easy dairy-free cheese option you can use Miyoko’s Liquid mozzarella as a final topping on your pizza before you broil