In a small bowl mix the warm water and yeast and set aside. The yeast should start to foam after 2-3 minutes. Be careful not to make your water too warm or you can damage (kill) the yeast. * If your yeast doesn’t foam it might not be bad. I recommend dumping it out and trying again.
In a large bowl mix the flour, sugar, and salt together. Slowly pour the yeast water and 1 Tbsp olive oil with the dry ingredients and mix until a soft dough has formed.
Knead dough for 3-5 minutes forming it into a ball. Add an additional tablespoon of water if your dough is too dry.
Place the dough in an oiled glass bowl. Cover the dough with a kitchen linen and place in a dark and warm place for 45 minutes to 1 hour. Allowing the dough to rise almost doubling in size.
Meanwhile, prep your pizza toppings. Combine the chickpeas and buffalo wing sauce in a medium bowl and mix. Chop your fresh spinach and green onion. Set toppings aside.
Preheat your oven to 500 degrees F (260 C). Once the dough has risen, punch the dough. Prep your counter for rolling your dough. You can do this by cleaning it or laying a large piece of parchment paper down.
Roll out the dough using a rolling pin. If you notice the dough sticking add 1 tsp of flour to the surface. You want to leave the edges of the dough thicker than the middle of the pizza.*see the tip section for more details.
Place the rolled out dough with the parchment paper directly on a large baking pan. If you do not have parchment paper spray your pan with oil. Using a fork lightly poke the middle of the dough. This will make sure the dough does not form air bubbles.
Top your pizza evenly with mozzarella cheese and chickpeas tossed with buffalo wing sauce. Bake for 7-8 minutes.
Take pizza out and add the melted butter on the crust (optional) and bake for an additional 2 minutes or until the crust is golden brown. *You can also turn your oven on broil, watching it very carefully. The pizza can burn very easily with the oven on a broil.
Sprinkle with fresh spinach, green onion, and fresh cilantro. Drizzle with vegan ranch and additional buffalo wing sauce.
Slice, eat, and enjoy! Leftovers will last in the refrigerator for 3 days wrapped up.