Using your leftover flour and a rolling pin, roll out your pizza dough to a diameter of about 16 inches, or the diameter of your pizza pan. Add flour as you go so the dough does not stick. The dough should remain about ¼ to ½ inch thick.
Lay your dough over your lightly oiled pizza pan (this is what the olive oil is for). Lightly stretch the perimeter of the dough over the edge of your pan so it hangs off about ½ inch. It likely won’t be even all around and it doesn’t have to be! This excess will be used to fold over the cheese in the crust.
Use 1 cup of your vegan cheese to line the perimeter of the crust. Set it in at the edge of the pan.
Begin to fold back the dough and over the cheese. You want to use your fingers to press down and slightly into the bottom of the cheese. Try to seal the dough as well as you can or the cheese will leak out while baking. Don’t worry if this happens – I always end up having at least one leak! Go all the way around until it’s all sealed up and looks good.
Add your sauce, then the remaining cheese and toppings.
Bake at 475 degrees Fahrenheit on the middle rack for 14 to 18 minutes. I like to bake mine for the 14 minutes, then take it off of the pan and place it directly on the rack for the remaining 4 minutes.
Recipe by Vegetarian Level Up at https://www.vegetarianlevelup.com/vegan-stuffed-crust-pepperoni-pizza/