The title says it all. For the crust, the recipe from The Kitchn is the easiest, and most fool-proof crust around. We make a double batch that yields 8, 9-inch pizzas. Divide the dough into equal portions, roll into balls, and freeze in saran wrap. You can quickly defrost the dough in the microwave on LOW or defrost. Do not use high or you will steam-cook the dough. (Not that this has ever happened to me.)
Prepare a 9-inch cake pan with olive oil. Press in the dough. Layer thinly sliced garlic cloves, then tomatoes. Bake at 500 for about 5 minutes. Remove from oven, add sliced mushrooms and grated vegan cheeze. Dust with salt and pepper. Bake another 5-7 minutes, until cheese is cooked and the crust is brown around the edges. Top with fresh basil (the last from the garden patio).