In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the water and let it sit for about 5-10 minutes, until it becomes frothy.
In a large mixing bowl, combine 3 1/2 cups of flour and salt. Make a well in the center and add the yeast mixture and olive oil.
Mix until a dough forms, adding more flour as needed until the dough is no longer sticky. Knead the dough on a floured surface for about 5-7 minutes, until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
2. Make the Cashew Mozzarella:
Drain and rinse the soaked cashews. In a blender, combine the cashews, water, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, and salt.
Blend until completely smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly. As the mixture heats, it will thicken and become stretchy. This should take about 5-7 minutes. Once thickened, remove from heat.
3. Preheat the Oven:
Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven while it heats.
4. Prepare the Toppings:
While the oven is heating, prepare your toppings. Slice the vegan sausage, red onion, and red pepper. Wash and dry the spinach leaves.
5. Assemble the Pizza:
Once the dough has risen, punch it down and divide it into three equal portions (for three pizzas). On a floured surface, roll out one portion of the dough to your desired thickness. Transfer the dough to a pizza peel or a baking sheet lined with parchment paper.
Spread a generous layer of tomato sauce over the dough, leaving a small border for the crust. Sprinkle the vegan sausage, red onion, red pepper, and spinach evenly over the sauce.
Spoon dollops of the cashew mozzarella over the toppings. The cheese will spread slightly as it bakes, so a few spoonfuls should be sufficient.
6. Bake the Pizza:
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