In a large mixing bowl, mix warm water with yeast and sugar. Let it bloom for 5 minutes.

Add olive oil, minced garlic, salt, and Italian herb seasoning to the yeast mixture.

Gradually add 1 1/2 to 2 cups of flour and mix well.

Pour the dough onto a floured board and add remaining flour as needed. Knead for about 5 minutes until the dough is soft.

Cover the dough with the mixing bowl and let it rise for 20-30 minutes or until doubled in bulk.

Punch the dough down and knead it on a lightly floured board. Set aside.

Coat your pizza pan with olive oil.

Place the dough in the pan and roll it out to fit.

Preheat oven to 425 degrees F.

Spoon and spread tomato sauce evenly over the dough.

Sprinkle the sauce with oregano, mixed Italian herbs, black pepper, red pepper flakes, and garlic powder.

Decorate with marinated artichoke hearts, thin slivers of onion, sliced mushrooms (optional), and sliced black olives (optional).

Arrange reconstituted sun-dried tomatoes on top.

Sprinkle vegan mozzarella cheese slices over the pizza.

Bake until the bottom crust is golden.

Spray the crust with cooking spray and broil for about 1 minute to melt the cheese and make it bubbly.

Let stand for 2 minutes before cutting and serving.