Start your dough:

1.  Mix the warm water, the yeast, and the sugar together in a bowl, and let it sit for 5 minutes for the yeast to bloom.
2. Mix in the salt, fresh chopped herbs, and flour. Stir together until a rough dough forms.
3. Flour a work surface and knead the dough for 3-5 minutes. Then place in a large bowl and cover with a towel to rise until doubled in size, for 1-2 hours.
4. This post has tips and tricks on our thin-crust pizza dough!

Start your sauce:

1. Peel and chop the garlic. Heat a pan with the olive oil on medium-low and saute gently for 3 minutes.
2. Add the canned tomatoes (and liquid) and bring to a simmer. Add salt & pepper to taste.
3. Simmer for 10- 15 minutes until your desired consistency is reached, then remove from heat.

For the cheese:

1. Add all ingredients to a blender and blend for 30-60 seconds.
2. Pour mixture into a small pot and cook on medium heat for 5-7 minutes.
3. You’ll notice the mixture begin to thicken, the tapioca starch stretchy action occurs as this begins to boil/bubble. Keep stirring for 1 minute after simmering then remove from heat.
4. You can drizzle/clump this cheese on as is
5. This vegan cheese recipe has in-depth info about the cheese.

Assemble your pizza:

1. Preheat the oven to 450*.
2. Divide the dough into 2 equal portions.
3. Flour a working surface and use a rolling pin to roll into 2 thin 10-12″ circles.
4. Place your crust on a parchment-lined pizza pan or baking sheet.
5. Top with about 1/2 cup of sauce, the vegan pizza cheese, and your toppings of choice. 
6. Bake in the preheated oven for 12-15 minutes, until the crust is firm and lightly golden around the perimeter and the bottom of the pizza.