In a bowl, add warm water, sugar and yeast and mix well. Let sit for 5 minutes.
Add 1/2 cup wheat flour, gluten, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover bowl with a towel and let sit for 1.5 hours
Oil hands, use 2 Tablespoons of wheat flour and gather the dough.
Knead for 2 minutes and form a ball.
Roll the ball out into as thin a crust as you want using some flour on the surface if needed.
Place on parchment lined pizza stone or sheet.
Spray water on top of the dough and let sit for 10 minutes while you prep the veggies. Preheat the oven to 410 degrees F /210ºc.
Spread some evoo or other oil on the crust.
Place sliced tomatoes. Place sliced garlic on the crust and on the tomatoes.
Sprinkle salt, red pepper flakes and generous amount of herbs.
Top with mozzarella slices.
Bake in preheated 410 degrees F / 210ºc for 13-14 minutes, then broil on low for half a minute.
Keep all the ingredients measured and ready.
Heat the coconut milk on low-medium heat until warm-hot. Add the agar powder and whisk continuously till it dissolves completely. 2-3 minutes. Reduce heat to low, add the vinegar, salts, lemon juice and keep whisking for a minute.
Mix the starches in 1 Tbsp water and add, keep whisking for a few seconds until well combined. Remove from heat and pour in well oiled container.
(You can add herbs, nutritional yeast and seasonings at this point. mix and let set)
Let set in the refrigerator for atleast an hour.
For the coins in the pictures: I substituted half the coconut milk with So delicious coconut creamer, since I was out of coconut milk. I
The coconut creamer has artificial coloring hence the super white coins. The creamer also has gum, so the cheese was more elastic than the regular coconut milk cheese. Also, use coconut vinegar as Erin suggests.