In the bowl dissolve the yeast in a little warm of the water and add the sugar and the salt.
Cover with cling film and leave to activate for 10 minutes. When it bubbles, the surface is ready.
Add it a Machine bowl with flour and start kneading in low speed until you get an elastic dough.
Let it rest and add it in a bow until it rises.
We make 3 pizzas with a diameter of about 25 cm each.
We open each piece of dough either with the fingertips, pressing in circular motions on a floured surface, or with a rolling pin if we want it to become thinner and crispier.
We make sure that a groove is created around the perimeter and pinch it with a fork so the air can be released.
In a bowl add a can of diced tomatoes, add 1 teaspoon dried basil, 1 teaspoon oregano, salt, 2 tablespoons of olive oil, and mix.
Cover the dough surface.
In a bowl mix nutritional yeast with oregano.
Add little on the top of the tomato sauce.
Slice green peppers and mushrooms and add them on top of the nutritional yeast.
Add more nutritional yeast on the top of the veggies.
Bake at 450F for approximately 15-20 minutes until you get a golden crust. Enjoy!