Make the pizza dough from the blog post listed in the notes above or use your favorite store-bought crust. On a lightly floured surface, roll out the dough. I used my 12″ cast iron skillet but you can use a large pizza pan. Transfer the dough to your preferred pan and prepare toppings. 

Preheat oven to 425F.

Add the tomato sauce to a small bowl and mix in the Italian seasonings, salt, and pepper. Spread the tomato sauce on the pizza dough. 

Sprinkle as much or as little vegan mozzarella cheese on top of the tomato sauce as you'd like.

Thinly slice the roasted red pepper, cherry tomatoes, and garlic. Be sure to leave the garlic in bigger chunks or slices so it doesn't burn. Evenly spread toppings on the pizza. 

Add the tofu, lemon juice, apple cider vinegar, nutritional yeast, salt, and pepper to a food processor. Pulse until smooth but still has some texture. Dollop spoonfuls evenly on the pizza.

Brush the pizza crust with olive oil and sprinkle with garlic powder and salt if desired. 

Bake the pizza for 20-25 minutes or until the crust is golden brown. Every oven is different so keep an eye on it. 

While the pizza is cooking, make the balsamic glaze. Add the balsamic vinegar and brown sugar in to a small pot. Bring to a boil and then reduce to a simmer. Cook until the balsamic glaze has reduced and thickened. It should coat the back of a spoon. About 10-15 minutes. 

Drizzle the pizza with balsamic glaze and fresh basil. Serve and enjoy!