Preheat your oven to 220°C (430°F) and place an oven thermometer inside to ensure accurate heat.
Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
Gently punch down your risen vegan pizza dough to release any air bubbles, then transfer it onto a lightly floured surface.
Using a rolling pin, stretch and roll the dough out into a 12-inch circle, aiming for an even thickness and a slightly chewy, airy texture.
Carefully transfer the stretched dough onto your prepared baking sheet.
Spread a thin layer of tomato sauce evenly over the dough, leaving a small border around the edges for the crust.
Sprinkle the vegan cheese evenly over the sauce, ensuring good coverage for melty, gooey goodness.
Add thin slices of bell peppers and onions, scattering sun-dried tomatoes across the top for bursts of flavor and color.
Bake the pizza in the oven for 15-20 minutes, until the crust is golden and crispy and the cheese is bubbling and slightly browned.
Remove the pizza from the oven and let it cool for a few minutes. Then, garnish with fresh basil for a bright herbal finish.
Slice the pizza with a pizza cutter, serve hot, and enjoy your glamorously plant-based creation!
