In the bowl of a stand mixer, combine the water, yeast, and sugar. Let stand for 10 to 15 minutes, until the yeast reactivates and becomes slightly frothy.

Add the salt, 3 cups of the flour, and 2 tablespoons of the oil. Then, choose a method: 

• Stand mixer: With the dough hook, mix on low speed until combined, scraping down the bowl as needed.

• By hand: Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for ~10 to 12 minutes until smooth and elastic.

Add the remaining flour ½ cup at a time until the dough forms a soft, smooth ball. Knead with the dough hook for ~10 minutes. The dough should be elastic but not wet or sticky.

Transfer to a lightly greased bowl, cover with a clean kitchen towel, and let rest in a warm, draft-free place for ~1 hour, until roughly doubled in size.

Preheat the oven to 475°F.

Drizzle the remaining ¼ cup of oil over a half sheet pan (or two quarter sheet pans), coating the bottom and sides thoroughly.

Transfer the dough to the oiled pan and use lightly moistened hands to press it evenly across the bottom, gently stretching and poking to fill the space. If it springs back, let it rest a few minutes before stretching again.

Let the dough rest for 20 to 30 minutes to rise once more. Use your knuckles to dimple the surface, redistributing air bubbles evenly.

Bake for 10 minutes, until lightly browned. Spread the tomato sauce on top, leaving a narrow border around the edges. Distribute the spinach, olives, onion, and mushrooms evenly over the sauce.

Meanwhile, make the almond parmesan. Combine the almond flour, nutritional yeast, salt, and garlic powder in a small bowl and stir together.

Return the pizza to the oven and bake for 8 to 12 minutes, until the crust is crisp, slightly blistered, and browned underneath. Sprinkle generously with almond parmesan, slice, and serve hot.