Step 1: First, make the baked onion rings. Preheat oven to 425º. Combine breadcrumbs, oregano, paprika, garlic powder and salt/pepper in a low dish, like a pie plate. In a second low dish, combine non-dairy milk, arrowroot starch and flour and mix into a loose paste.
Step 2: Cover a baking sheet with parchment paper or a silicone baking sheet.
Step 3: Dip onion rings into the flour/milk paste and then into the bread crumb mixture to coat each onion. Place the onions on the prepared baking sheet. Repeat until all onion rings are coated and the baking sheet is full. Bake at 425 for 7 minutes, then rotate the baking sheet and continue baking 5 to 7 additional minutes. The onion rings should be browned and crisp when done. Cool before removing from pan.
Step 4: In a bowl, stir together Beyond Beef and Montreal steak seasoning.
Step 5: Roll out fresh crust and dust bottom with cornmeal, so you can move the pizza later. Top with vegan cheddar sauce, vegan cheddar shreds and follow with seasoned Beyond Beef.
Step 6: This recipe makes 1 large or 2 medium pizzas, depending on the size of your fresh dough. If you are going for small personal-sized pizzas, it will make 3 to 4, based on how you roll out the dough and distribute the toppings.
Step 7: Bake on a large cookie sheet or pizza stone for 8 to 10 minutes at 425º, until the crust is fully baked and the edges are browned. Allow the pizza to cool for 2 to 5 minutes and then top with fresh tomatoes, dill pickle slices, lettuce shreds, coconut bacon and Baked Onion Rings. Cut into slices and devour.