In a stand mixer or a large mixing bowl, combine warm water, sugar, oil, and yeast. Let sit for 15 minutes.
Add flour, salt, garlic powder, parsley flakes, and oregano to the mixer. Mix with dough hook on speed 3 until dough forms into a ball.
Once the dough is combined, let knead for 5 minutes.
Coat dough and inside of mixer with a bit of oil, cover, and let rise for 45 minutes in a warm place. I like to preheat the oven on low, turn it off, then place the bowl on the bottom wrack with the door slightly open.
Once the dough has risen, and roughly doubled in size, knead it, shape back into a ball, then cut in half or quarters. One dough ball is enough for 4 individual-sized garlic fingers or pizzas.
In a small bowl, mix the butter until it forms a soft, spreadable paste.
Mix in garlic powder and parsley flakes.
Preheat the oven to 425, line a baking sheet with parchment paper.
Press the dough into a small circle about 1/2 in thick on a parchment-lined baking sheet.
Spread the garlic butter over the crust, edge to edge.
Top with vegan cheese, simulated bacon bits, and vegan parm.
Bake at 425 for 18 minutes. Broil for 3 minutes to get the crust golden brown.
Cut into slices, serve with marinara sauce to dip.
I used Follow Your Heart Mozzarella Shreds in this recipe, feel free to swap for your favorite vegan cheese!
I also used Follow Your Heart Parm on top, it looks cute, and tastes just like parm!
I used Becel Vegan Spread to make the garlic butter.
More Vegan Pizza & Garlic Bread Recipes: