1 1/2 cups warm water
1 (1/4 ounce) envelope active dry yeast
1-2 teaspoons sugar
1 teaspoon vital wheat gluten
2 tablespoons oil, divided
2 1/2-3 cups whole wheat flour, divided
1 teaspoon sea salt
yellow cornmeal, as needed
1. In a large bowl, (if using mixer, use the mixing bowl to mix ingredients) combine water, yeast, vegan sugar, vital wheat gluten and 1 tablespoon of the oil, stirring to combine. Let set about 5 minutes until mixture is foamy.
2. Add 1 1/2 cups of the flour and the salt, mixing with a spoon until the mixture is smooth. Add 1/4 cup at a time of remaining flour working it into the dough until a ball of dough is formed that is still slightly sticky.
3. Knead 3-5 minutes on a lightly floured surface or using the mixer with the bread hook. Use remaining oil and oil a large bowl. Place dough in bowl and cover with plastic wrap. Place in a warm draft free place. Let rise until doubled in size, about 1 1/2 hours. Preheat oven to 375 degrees F.
4. Roll dough out on a slightly floured surface to fit 15" pizza pan. Sprinkle pizza pan with cornmeal and place dough in the pan. Top dough with favorite toppings. Cook 15 -20 minutes or until done.