- 60 minutes
- 15 minutes
Prepare the crust by combining flour, water, yeast, 1 tablespoon olive oil, 1 tablespoon salt, and sugar in a stand mixer mixing bowl. Mix on low until the dough comes together into a ball, then use the dough hook attachment to knead the dough for 15 on medium. When done kneading, roll into a ball and place in a greased bowl for 1-24 hours to rise. If allowing to rise overnight, place the dough in the fridge, if not, let rise in a warm location.
While the dough rises, make the pesto by combining the basil, olive oil, salt, garlic, nutritional yeast and almonds in a food processor and blend until smooth.
When you are ready to prepare the pizza, remove the dough from the bowl and punch it down and roll it into a ball once more. Split it in half for two 12-inch pizzas or leave whole for one larger pizza. Pull the edges into a round roughly 16-in diameter on a floured pizza stone or cookie sheet and dock all but the outer edge with a fork.
Spread it on the crust and top with half the cheese, the broccolini, spinach, and green onion and sprinkle the rest of the dairy free cheese on the top. Place in the oven and bake for 10-15 minutes until crust is golden brown. Let cool for 5 minutes then slice and enjoy!