Heat the plant-based milk in a saucepan until lukewarm, about 35-40 degrees C. Add yeast, sugar, and olive oil; set aside for 10 minutes to proof the yeast.

Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.

Add the yeast mixture and stir with a wooden spoon. Knead the dough for about 5 minutes with your hands, then form a dough ball and set aside in a warm place for about 60 minutes.

Once the dough has risen, roll it out to about 0.6-0.8 cm thick with a diameter of about 30 cm.

Preheat oven to 200 degrees C.

Line an 8-inch springform with parchment paper or grease it with oil. Place the dough into the springform and let it rest for about 10 minutes.

Pre-bake the dough for around 10 minutes.

Sauté veggies and mushrooms in a skillet with a little oil over medium heat for about 5 minutes. Add salt, pepper, and Italian spices to taste.

Spread half of the vegan cheese sauce onto the pre-baked pizza dough. Then add a layer of the sautéed veggies.

Add the tomato sauce and more vegan cheese. Place the pizza back in the oven for another 20 minutes.