In a bowl of a stand mixer, combine the water, yeast, and honey- stir with a wooden spoon until yeast is dissolved. Let sit until yeast begins to activate, 5-10 minutes. Once yeast is ready, add in oil, salt, and 1 cup of flour. Turn your mixer on low with the dough hook on and let mix, scrapping down the sides as needed. From here on out, add 2-4 tablespoons of flour at a time, letting the dough mix for a bit until adding more flour. When the dough starts to come together, continue to let the mixer run for 1-2 minutes and adding more flour until your dough has pulled away from the sides of the mixer. Remove from the mixer and place in a warm spot. Brush with oil and let rise for 1 hour.
Preheat oven to 375˚ and with a pizza stone placed in the lower third of your oven (you won’t use it now but you want it to heat up with your oven.)
Heat olive oil in large pot or skillet. Dice onions into chunks and add to skillet, sautéing until soft. Chop cauliflower into bite-size pieces and add to skillet along with curry powder. Cook for 1 minute.
Stir in 1 cup vegetable broth and ½ cup coconut milk. Bring to a boil, reduce to a simmer, and let cook until cauliflower is tender and sauce has thickened into a pizza-sauce consistency. Add more broth or coconut milk if needed to thin down to have a sauce. Taste occasionally and add curry powder or salt if needed.
Once your dough has double in size and cauliflower is cooking, turn up your oven to 500˚. Return to your dough and punch it down. Let rise for 20 more minutes.
Roll the dough out onto a surface covered in cornmeal (I used a large wood cutting board put some of you may have a pizza peel.) Roll it out to the size of your pizza stone.
Brush 1 tablespoon of oil over rolled out crust and smear cauliflower mixture onto pizza. Sprinkle cheese on top and slide pizza into the oven.
Bake until crust is golden, 10-15 minutes depending on oven.
This recipe was inspired by a similar pizza I had at my favorite local pizza shop in Galesburg, IL (Baked). The flavors can change greatly depending on the curry mix you use. I highly recommend experimenting!