Step 1

To prepare the dough: whisk flour, salt, and yeast in a large mixing bowl. Gradually add 1.5 cups water while stirring with a wooden spoon. Stir until well incorporated. Knead dough gently with your hands to bring together and form into a rough ball. Add more flour if needed until it's no longer sticky to the touch, or alternatively more water if it's too dry. It should be plush and dough-like. (You might have to add lots more flour - this is normal. I used approx. 1/2 cup more flour).

Step 2

Transfer dough to a large clean bowl. Cover with bees wrap and let rise at room temperature, in a draft-free area, until its surface is covered with tiny bubbles and the dough has doubled in size, approx. 6-10 hours.

Step 3

Transfer dough to a floured work surface and gently shape into a rough rectangle. Divide into three equal portions and mold portions gently into a ball. Dust dough balls with more flour, and cover with bees wrap until ready to use. Bring dough back to room temperate before baking.

Step 4

When ready to make pizzas, begin with your pesto basil: in a food processor add fresh basil , olive oil, pine nuts, lemon juice, and nutritional yeast. Pulse to combine.

Step 5

Thinly slice zucchini lengthwise using a mandolin or knife. Cut pineapple into thin slices.

Step 6

Preheat oven to 230C/450F. Line baking tray with parchment paper and place dough on top. Flatten dough with hands, until it's very thin and covers most of the sheet. (If dough springs back, let it rest a few minutes, then try again).

Step 7

Spread pesto over dough leaving roughly 1/2 inch at the ends. Decorate with thinly sliced zucchini and chopped pineapple. Decorate with a few spoonfuls almond cream. Sprinkle with sea salt and pepper and bake pizza in the oven until golden and bubbly, approx. 10 minutes. Let cool slightly.

Step 8

Continue Step 6 and Step 7 with remaining pizzas.

Step 9

Sprinkle pizza with cayenne pepper, more salt and pepper, and fresh basil leaves. Drizzle lightly with olive oil and honey.