Add your warmed almond milk, and sugar to a mixing bowl and whisk together. Next, add the yeast to the bowl and whisk. Let sit 5 minutes to make sure the yeast is activated and forming bubbles.

Once you're sure the yeast is active, add in your oil and pizza dough spices and whisk together. Then, begin adding your flour ½ cup at a time with the salt and mix together until a thick dough forms.

If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, mix in all the flour to start. Then, flour your hands and turn the dough out onto a well-floured surface and knead for 5-7 minutes. The dough should be tacky, but not sticky, when kneaded and should be easy to stretch without tearing.

Once the dough is kneaded, form into a ball. Place the dough into a well-oiled bowl (I lightly coat my bowl with olive oil), cover with plastic wrap, and let rise in the fridge for 24-48 hours.

About 1 hour before you are ready to fill & bake the buns, remove the dough from the fridge, punch the dough down, form back into a ball, and let rise 1 more hour before shaping the dough. The dough will be stiff right out of the fridge and needs this time to reactivate.

While the dough is rising, make the caramelized onions and spinach.

To caramelize the onions, begin by adding 2 tablespoon of butter to a large frying pan and melt. Once melted, add in the sliced onions and cook at low heat for 20-30 minutes until soft, sweet, and brown. Make sure to stir frequently to evenly cook the onions.

Once the onions are caramelized and browned, add the spinach to the frying pan, mix with the onions, and cook 2 more minutes until wilted. Remove from the heat and set aside.

Preheat your oven to 375F.

After the dough has completed the second rise, turn the dough out onto a well-floured surface. Dust your rolling pin with flour and roll the dough out into a ½ inch thick rectangle.

Then, add the caramelized onion & spinach mixture on top of the tomato sauce and spread out evenly. Sprinkle the fresh basil on top.

Now that all the toppings are on the dough, roll it into a log. Make sure to tuck in the filling as you go so it does not escape out the sides of the dough. Pinch the dough together at the seam to seal the rolls. Then, roll the dough over so the pinched seam is facing down.

Cut the dough into 12 evenly sized slices and place into a greased 9 x 13 inch pan. As a final step, sprinkle the nutritional yeast on top of the buns.

Bake for 34-38 minutes until the buns are browned on the outside and cooked, yet soft, on the inside.

Slice the buns and serve with a side of warm tomato sauce for dipping. Enjoy!