My favorite way to make pizza at home is to preheat a cast-iron pan directly on the bottom of the oven (closest to the gas flame=hottest) with the temp all the way up. Once blazing hot, carefully remove it & slap the rolled-out, pre-oiled dough onto it. You add the toppings to the dough while it is already bubbling up, then put it back on the bottom of the oven.
This method most closely replicates a crusty on the outside, chewy on the inside pizzeria crust at home.
I do not like fake cheese, so the absence of any of that makes a flavorful crust all the more important. Surprisingly, my favorite pizza topping f the moment is kale (toss first in a little oil and salt). It crisps up like kale chips in a hot oven and adds a nice textural contrast.
The possibilities are endless, but here are a few suggestions. First, I love garlic olive oil as a base for anything and often prefer it to tomato sauce. A classic combo with the garlic oil is thinly sliced Yukon gold potatoes and consider finishing with Italian parsley. Another option is spreading caramelized onion jam as a base and sprinkle with chopped roasted vegetables, such as eggplant, peppers. Also, with tomato base, I like to do a riff on putanesca with Kalamata olives, roasted red peppers, red pepper flakes, etc.
There are a lot of options - since the dough itself is already vegan, as are most tomato sauces, you can basically do whatever you want from there (staying away from cheese of course). Whatever you like! Maybe lots of lovely roasted vegetables? Or eggplant and tomato sauce, or something light and simple like tomato sauce with torn basil and olive oil.
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This method most closely replicates a crusty on the outside, chewy on the inside pizzeria crust at home.
I do not like fake cheese, so the absence of any of that makes a flavorful crust all the more important. Surprisingly, my favorite pizza topping f the moment is kale (toss first in a little oil and salt). It crisps up like kale chips in a hot oven and adds a nice textural contrast.