Preheat your oven to 220°C (430°F) and line a baking sheet with parchment paper.
Combine the vegan flour with warm water and salt in a mixing bowl, stirring until a shaggy dough forms with no dry flour left.
Knead the dough on a floured surface for about 5 minutes until it becomes smooth and elastic, releasing a slightly nutty aroma.
Cover the dough with a clean towel and let it rest for 15 minutes to relax and become fluffy.
After resting, roll out the dough on a floured surface to about 0.5 cm thick, aiming for an uneven rustic edge for charm.
Transfer the rolled dough onto the prepared baking sheet and bake for 10 minutes until the edges turn golden and the crust starts to puff up.
Remove the crust from the oven and spread evenly with tomato sauce, then sprinkle generously with vegan cheese and add your preferred toppings.
Return the pizza to the oven and bake for another 10-12 minutes, until the cheese is bubbly and edges are crisp.
Once baked, remove the pizza and brush the crust with olive oil for shine and flavor.
Scatter fresh basil over the hot pizza and let it sit for 5 minutes to settle and develop aroma.
Slice the pizza into pieces, serve hot, and enjoy the fluffy, flavorful plant-based delight.
