Stir yeast and sugar into warm water in a large bowl; set aside until liquid starts to bubble and foam, 5 to 10 minutes. Mix in oil. Add flour and salt, stirring until dough is smooth; stir in more flour as needed.
Knead dough on a lightly floured surface for about 5 minutes and place in a large bowl; cover bowl with a damp towel. Allow dough to rise for 20 to 30 minutes. Place dough on a pizza stone and roll out with a rolling pin. ( and if you don't have a pizza stone, get one. or just rolled the dough into whatever shape pizza you feel comfortable with.)
Butternut Squash Sauce
In a large sauce pan heat oil and add carrots, celery, red onion, and butternut squash and cook until caramelized.
Add honey. Deglaze with apple cider vinegar and while constantly stirring add the heavy cream.
Let simmer on low heat for 20 minutes.
Blend ingredients together until sauce consistency. ( I prefer and immersion blender or stick blender).
Add salt to taste
I topped mine with charred Collard greens, Havarti cheese, portabello mushrooms and garnished with freshly cracked black pepper, but feel free to spice yours up any way you want.