1. Pour warm plant milk into a large bowl; sprinkle with dry yeast and let it dissolve for about 5 minutes.
2. Whisk aquafaba, apple sauce, sucanat and salt (if using) into the mixture.
3. Add flour slowly and knead the dough into a smooth, solid ball.  If the dough is sticky, add flour, 1 tablespoon at a time.
4. Cover the bowl with a clean kitchen towel and put it in a warm, draft-free area to let it double in size, about 1 hour.
5. Preheat the oven to 425ºF.
6. Divide dough into two crusts. Use your fingers to spread each to the desired thickness and size.  Use parchment paper or a silicone baking mat to prevent the dough from sticking to the pizza stone.
7. Pierce the dough with a fork and precook it in the oven for 3-5 minutes.
8. Spread tomato sauce on the pizza crust and add your favorite toppings.
9. Bake for another 10-15 minutes.

Notes: Pizza will cook faster on silicone baking mat and have a “cookie-like” consistency. Whole wheat flour can be used in place of gluten-free flour for a whole wheat crust.