Mix the yeast and sugar into the warm water. Let sit for ~5 minutes until foamy (if it doesn't get foamy, your yeast is dead and your dough wont rise).
In a large bowl, whisk flour, gluten, and salt.
Using a stand mixer with a dough hook (or a lot of elbow grease!) slowly add the yeast mixture to the flour and stir until it forms a ball. Add additional flour or water one tablespoon at a time, if necessary to yield a ball of dough that is not sticky on the outside with all the flour incorporated. You may need to knead by hand.
Using the hook on a low setting or kneading by hand, knead for 5 minutes. I typically split the time between hand and hook.
To make one large, two small, or three personal pizzas, cut the dough in half. Wrap one half in plastic and place in either the refrigerator or freezer– use this later for cinnamon rolls, broccoli cheese stuffed rolls, or a pizza later in the week.
Let rise for 30 – 60 minutes. Meanwhile, preheat the oven to 425º F.
Using your hands, stretch the dough out to your desired size and shape (cut the dough if making multiple pizzas) and place on a heated pizza stone or a baking sheet.
Top the crust with pizza sauce and feta cheese. If you want a crispier crust, spritz with nonstick spray or brush with oil, season as desired (I like lots of garlic!).
Bake pizza for 10 – 15 minutes.
Meanwhile, chop your salad ingredients.
Cut the pizza and top with salad. You can pre-mix your salad together or throw the toppings directly on the pizza. I recommend putting the lettuce on top of the other ingredients to avoid a mess if you're not pre-mixing the salad.
Notes
For a vegan pizza, skip the feta and look for a dressing without added feta. For a lazy option, use a pita crust and bake until slightly crispy.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2013/03/18/greek-salad-pizza/