Vegan Spicy Chicken Pizza

Place the dough on a surface with cornmeal and preheat the oven to 500 degrees. Allow the dough to come to room temperature and the oven to preheat for 30 minutes.
Add the soy curls to a bowl and cover with boiling water. Allow to sit for 10 minutes. Drain the soy curls and rinse with cold water. Use your hands to squeeze out as much water as possible.
To the empty bowl add the oil, dried basil, dried parsley, garlic salt & red pepper flakes. Stir to combine. Add the soy curls and toss to coat evenly. Set aside until the dough is done resting.
Combine the cream cheese and creamer in a bowl and whisk until smooth. Set aside.
To assemble spread out the dough on a lightly oiled baking sheet. Add the sun-dried tomatoes and some of the oil from the jar to the dough. Top with the cream cheese mixture and spread out with a spatula. Top with vegan pepperoni, soy curls and peppers. Brush the crust with some oil and sprinkle with dried basil. Place in the oven and bake for 10 minutes.
Remove from the oven, top with fresh basil and place back in the oven for 3-5 more minutes.
Remove from the oven, top with more basil, slice and serve.