Add the dry pizza dough ingredients in to the bowl of a stand mixer with the dough hook attachment. You can do this by hand as well. 

Heat the water. Make sure it's between 120F-130F to ensure the yeast doesn't die. Add the oil to ½ cup of the water and slowly pour the mixture in to the dry ingredients while the stand mixer is on low. Add the rest of the water as needed. Turn the mixer off when the dough comes together. 

Knead the dough in to a smooth ball and place in a lightly oiled bowl. Cover and let rise for 1 hour in a warm place. 

Thinly slice the yellow onion. Heat a large pan on medium heat and add a thin layer of oil. Add the onions along with a pinch of salt and a sprinkle of organic cane sugar. Cook for 30 minutes. Turn down heat as needed and add a splash of water if they get dry. Remove from pan and set aside when they are done. 

In the same pan, slightly crisp up the vegan bacon. Remove from pan and cut in to large pieces. Set aside.

Thinly slice the apple, prepare the trio of cheeses, and preheat the oven to 425F.

When the pizza is almost done rising, melt the vegan butter. Add the minced garlic and cook for a few moments until fragrant. Remove from heat. 

On a lightly floured surface, roll out the dough. I used my 12" cast iron skillet because I like a thick pizza crust but if you want a thinner pizza, roll it out more and use a large pizza pan. Transfer the dough to your preferred pan. 

Evenly spread the garlic butter on the dough, add on the trio of cheese, thinly sliced apple, bacon pieces, and caramelized onions. Bake the pizza for 20-25 minutes until the crust is golden. Every oven is different so keep an eye on it.

While the pizza is baking, roughly chop the walnuts. Toss them in a dry pan for about 4-5 minutes on medium heat. They burn fast so keep an eye on them. Once they are slightly browned and fragrant, remove from pan.

Once the pizza is done, top with toasted walnuts and chopped parsley. Slice and serve!