• In a large bowl, combine the warm almond milk, yeast, and sugar.
• Let the mixture sit for 10 minutes until foamy and bubbly.
• Add the flour, salt, olive oil, and yeast mixture to the bowl of a stand mixer.
• Mix until the dough starts to come together and pull away from the sides of the bowl.
• Using the dough hook attachment, knead the dough for 5 minutes.
• Cover the bowl with a damp towel and let the dough rise for 2 hours.
• Divide the dough into 2 equal balls.
• Roll each ball into a pizza shape.
• Use a fork to poke holes all over the dough to prevent large air bubbles during baking.

For Freezer Pizzas

• Preheat the oven to 450°F.
• Place the crusts on baking sheets and bake for 8 minutes to par-bake.
• Remove the crusts from the oven and allow them to cool slightly.
• Spread pizza sauce evenly over each crust.
• Add vegan cheese and any desired toppings.
• Wrap each pizza tightly in plastic wrap and freeze until ready to use.
• To bake from frozen, remove the plastic wrap and bake at 425°F for 25 minutes, or until the crust is golden and the cheese is melted and bubbly.

For Fresh Pizzas

• Skip the par-bake step.
• Add pizza sauce, vegan cheese, and desired toppings to the unbaked crust.
• Bake at 400°F for 15 to 20 minutes, or until the crust is golden and the toppings are cooked through.