In a large bowl for a stand mixer, combine flour, sugar, yeast, and salt.
Turn stand mixer onto low and add in the water, oil, and vegan butter.
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.
Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.
Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
In a bowl, combine the vegan butter, garlic, and Italian dressing
Gently spread the softened butter mixture across the dough.
Sprinkle the vegan parmesan cheese and mozzarella cheese shreds evenly across the top.
Carefully roll the dough into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
Place into a greased 9x13 baking dish and cover to rise for 45-60 minutes.
Preheat to 350 degrees F.
Once heated, place dish inside and bake in oven for 30-35 minutes. During the last 5 minutes turn the heat up to 450 for a crispier top (pay attention carefully so not to burn)
Serve immediately. Store leftovers in an air tight container in the fridge for up to 3-5 days. Reheat by microwaving 30 seconds at a time.