In a medium bowl, whisk together the water, yeast, and sugar. Set aside for 5 minutes, until the yeast is foamy.
In a separate bowl or standing mixer fitted with a dough hook attachment, place the flour, salt, ¼ cup of the olive oil, and the yeast mixture and mix on medium speed until the dough forms a ball around the hook, 5 to 6 minutes.
Transfer the dough to a lightly floured surface and knead several times, sprinkling with more flour, as needed, and form into a ball. Brush a large bowl with olive oil, and place the dough inside. Cover with and set aside for 1 hour to let the dough rise and doubled in size.
Coat a 9 x 18 -inch rimmed baking sheet with the remaining ¼ cup olive oil and brush to evenly cover.
On a lightly floured surface, knead the dough several times.
Then, place the dough in the oiled pan and press to spread it out to the pan’s edges. Flip the dough over and spread it to the edges again.
Preheat the oven to 425°F. Cover the baking sheet and allow the dough to rise again until it has doubled in size, about 40 minutes.
Uncover the dough, make indentations with your fingers, every few inches apart, all over the dough.
Sprinkle with the rosemary. Carefully cover the dough with the pizza sauce, vegan cheese, veggies, and oregano. Bake for 25-30 minutes.
