Seasoned Pizza Crust

Combine warm water and yeast (sugar if using); allow to sit about 10 minutes or until foam forms on top of the mixture.
In a food processor, add flour, spices and salt, and pulse a few times to combine ingredients.
Add yeast mixture and water to the bowl. Process until dough forms a ball and the sides work "clean." Then pulse another 15 times. (Add water if the dough seems to crumbly, and add flour if dough seems too wet, 1 tablespoon at a time.)
Turn the dough into a floured bowl, cover with warm, damp towel, and allow to rise 45 minutes. (Clear plastic wrap works well, too, if you don’t mind using it.)
Preheat the oven to 500 Fahrenheit.
Punch down dough, and turn onto a lightly floured surface. Roll dough to the desired thickness and place on lightly floured cookie sheet, pizza pan, or baking stone.
(For a thicker and lighter crust, allow dough to rise another 10-20 min.)
Add desired toppings and bake until the edges are lightly brown (generally about 12-18 minutes).
Allow to cool a few minutes before cutting.
HOPE YOU ENJOY :)
SUGGESTIONS:
Use fresh seasonings whenever possible; they are what really make this recipe great!
The flour coating prevents the crust from sticking, so judge how much to use accordingly. Since there is no oil or fat added, using too little flour will result in sticking. Also, cornmeal is another option to coat the pan with before baking, or brushing the pan lightly with oil works well too if you're not conscious about the added fat.
My favorite toppings for this is fresh chiffonade basil, thinly sliced tomatoes, thinly sliced onions (again, my fav. is red onion here), a little cracked pepper and some vegan mozzarella cheese. (Could eat this every day!)
Again, if not too concerned about the added fat-factor, another idea is to brush the outer crust with extra virgin olive oil then season with cracked black pepper, maybe a little salt and/or garlic powder, then top the pizza. This gives the outer crust a little kick!