In a large bowl, whisk together 3 1/2 cups flour, sugar, yeast, and salt.
Then, add in the dairy free milk.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
When ready, on a pizza stone, lay down parchment paper and lightly flour. Stretch the dough out into a circle.
Cover it and let it sit until doubled in size, approximately 20 minutes.
Once doubled, add 2 tablespoons oil over the top.
Using your finger tips, press down into the dough to make dimples all over the dough (literally push down to make dents into the dough that touch the bottom of the pan).
Add a thin layer of marinara to cover the dough.
Add any of your favorite pizza toppings. *In the photo we use, vegan cheese, sliced bell peppers, vegan walnut crumbles, and red pepper flakes.
Bake at 400° for 20 - 25 minutes or until the bread is golden brown on top.