Ingredients

Charcoal Crust:

• 1/2 Cup Warm Water
• 1 Teaspoon Dark Brown Sugar, Firmly Packed
• 1 Teaspoon Active Dry Yeast
• 1 Tablespoon Olive Oil
• 1/8 Teaspoon Liquid Smoke
• 1 1/2 Cups All-Purpose Flour
• 1 Teaspoon Food-Grade Charcoal
• 1/2 Teaspoon Salt

Garlic Pumpkin Sauce:

• 3 Garlic Cloves, Minced
• 1/3 Cup Pumpkin Puree
• 1/4 Cup Plain Non-Dairy Milk
• 2 Tablespoons Nutritional Yeast
• 1 Teaspoon Italian Seasoning
• Salt and Ground Black Pepper, to Taste

To Assemble:

• 1/4 Large Red Onion, Thinly sliced
• 1 Small Sweet Potato, Peeled and Very Thinly Sliced (About 1/8th Inch)
• 1/2 Teaspoon Italian Seasoning
• 1/4 Teaspoon Crushed Red Pepper Flakes

Instructions

1. Place the warm water, brown sugar, and yeast in a large bowl. Mix lightly to combine and allow about 10 minutes for the yeast to reawaken and become frothy.
2. Incorporate the oil and liquid smoke before adding the flour, charcoal, and salt. Mix thoroughly to combine. Use a stand mixer fitted with a dough hook to knead for about 10 minutes, or by hand for closer to 15, until the dough is smooth and elastic, but still slightly sticky.
3. Transfer to a clean bowl and lightly grease. Cover, place in a warm, draft-free place, and let rise until doubled in volume; 1 - 1 1/2 hours.
4. Meanwhile, prepare the sauce by mixing together all the ingredients in a medium bowl until smooth. Get the toppings ready to go while you're at it.
5. Preheat your oven to 450 degrees and lightly grease a pizza stone or sheet pan.
6. Once risen, turn the dough out onto your prepared pan. Use your hands to stretch it out towards the edges in an even circle about 14-inches in diameter. If it begins to fight you and starts shrinking back before you reach the full size, let it rest for 15 minutes before giving it a final pull. Leave a thicker ring of dough around the edges to form the crust
7. Bake the pizza on the lower oven rack until it looks dry on top but is not yet fully baked; about 8 - 10 minutes.
8. Remove from the oven and spread the sauce all over the top, leaving a 1/2-inch rim around the edge clear. Scatter the sliced sweet potato and red onion evenly on top, and finish with a sprinkle of Italian seasoning and red pepper flakes.
9. Bake on the upper oven rack for an additional 10 - 15 minutes, until the crust is crisp and the potatoes are tender. Broil on high for a final 5 minutes to get a bit of color on the potato slices.
10. Let cool for just a few minutes before slicing and serving.
    

Notes

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