Warm the water up to 110-115F (43-46C). I usually put it in the microwave for about 30 seconds and that is good. You can use a thermometer to check or I test it with my finger for the temperature of a very hot bath.

Pour the sugar and yeast packet int the water and set it aside for 10 minutes. The yeast will get foamy and start to smell.

Sift in ½ the flour and salt into a big bowl. I like to add the flour in halves so I do not add too much. Some days you may need more or less flour.

Add the olive oil and activated yeast in. Begin to gently mix. Continuously adding in the rest of the flour and mixing. The dough should look somewhat sticky.

With clean hands and a clean, floured surface begin to knead the dough. You will only knead it for about a minute. If you find the dough is too sticky add a little extra flour. If it seems too dry add a little extra water. Dough should be smooth and soft.

Form the dough into a ball. Place into an oiled bowl. Cover with a dish towel and set it aside for at least an hour or until it has doubled in size.

While the dough rises, cut the cauliflower into small chunks. Boil on the stove for about 30 minutes or until fork tender.

Drain the cooked cauliflower and the rest of the cheese ingredients to a high speed blender. Start with ½ cup of non-dairy milk and add more as needed. The less non-dairy milk you can use the better.

Blend until the mixture is extremely smooth. It should be thin but not complete liquid.

Heat the mixture on the stove for 5-7 minutes on a medium heat. Continuously mixing while it warms up. This is going to activate the tapioca starch. It takes a few minutes so don't worry if it doesn't happen right away.

Season the tomato sauce with the spices.

Preheat your oven to 450F (232C).

The dough should now be done rising and doubled in size. Punch the air out with your hands.

You can spread the dough out with your hands or roll it with a rolling pin.

If using a pizza pan or baking pan add a small amount of olive oil to the bottom.

Spread the dough into a circle or square. You can make it thick or thin. This was a 12 inch thicker crust pizza in the pictures.

Sprinkle garlic powder and salt over the crust if you like for extra flavor.

Bake for 7 minutes to help get the pizza crust cooking. If you use a pizza stone you can skip this.

Then top with the tomato sauce and cheese. Bake for another 10-15 minutes depending on how crispy you like your pizza. Rotate the pizza halfway through baking so it doesn't get overcooked. Allow it to cool and cut into pieces.