To make the dough:

• Pour warm water into the bowl of a 5-quart stand mixer.
• Stir in yeast, salt, sugar, and olive oil.
• Next mix in the flour and using the dough hook, knead on low for 5 minutes.
• Divide dough in half and shape into two balls. Cover with plastic wrap and allow dough to rise for 1.5 hours in a warm room, until about doubled in size.

To assemble and bake the pizza:

• Space two oven racks in upper third and lower third of oven. Preheat oven to 500 degrees.
• Dust a round of dough with flour and place on a parchment lined baking sheet. Using your hands stretch the dough to fill the entire sheet. Dough should be 1/8 inch thick with a thicker border. Repeat with remaining dough ball.
• Place ½ of the tomato sauce inside the rim of each pizza. Season with Kosher salt.
• Arrange the mozzarella slices evenly on top of the tomato puree on each pizza.
• Bake for 10-12 minutes, rearranging sheet pans for more even baking if needed. Remove and immediately scatter the basil leaves over the pizzas. Drizzle with olive oil, and sprinkle with sea salt. If using the pecorino Romano, sprinkle over pizza.

• Preheat oven to 425 degrees F. Peel the sweet potato and slice it into very thin rounds - these rounds will form the crust. Toss the rounds with the avocado oil and arrange in a 9.5” pie dish, overlapping, along the bottom and up the sides. The smaller rounds near the ends of the potato work well for the side crust.
• Sprinkle the crust with salt and roast in the oven for about 25 minutes, or until sweet potatoes are soft and beginning to brown.
• While the crust bakes, make the filling. Heat a large heavy skillet over medium-high heat and add the onions.
• Once the onions are translucent, add the chopped mushrooms and garlic, then lower the heat to medium. Continue to cook and stir about 2 more minutes, until softened and toasty.
• Stir in the chopped spinach until it wilts, then remove from heat.
• In a large mixing bowl, whisk together the eggs, coconut milk, salt, and nutritional yeast.
• Remove the sweet potato crust from the oven once done, and lower the heat to 400 degrees F. Add the spinach-mushroom mixture to the crust, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra. It’s okay if the egg mixture “leaks” through.
• Bake in the 400 degree F. oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven, but settle once done.
• Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Add optional topping of feta cheese on top. Leftovers can be stored, covered, in the refrigerator for up to 4 days.