Make the crust: preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside. Add the contents of the mix into a large bowl, followed with the oil, vinegar and water. Stir until a thick dough batter forms. Transfer the batter onto the baking sheet and spread it out evenly with wet hands. I like to spread mine to about 1/4" as the crust does puff up as it bakes. Place in the oven and bake for 10 minutes.
Make the sauce: add all the sauce ingredients into a pot and stir to combine. Bring to a low boil and cook for 10 - 15 minutes until the sauce has thickened. Store in a glass jar in the fridge or freezer.
Make the onions: heat the oil in a skillet over medium high heat. Add the onions and cook until soft and caramelized, about 5 - 10 minutes.
Assemble the pizza: after 10 minutes, remove the crust from the oven. Spread 1/2 cup sauce in a thin layer across the crust. Top with kale, caramelized onions and mushrooms. Bake for another 10 minutes until the mushrooms are cooked.
Make the cream sauce: while the pizza is finishing, add all the sauce ingredients into a high powered blender. Start with 1/2 cup of water and add more as needed. Blend on high until smooth and creamy. Taste and adjust seasonings if desired.
Eat the pizza! Slice it up when it's done cooking, drizzle on the cream sauce and give it an extra sprinkling of nutritional yeast and pepper flakes!