Toppings:
Container of vegan cream cheese
Container of vegan sour cream
Shake in dill, garlic powder, chives, salt, and pepper
Put in finely chopped veggies (if you can get salad confetti or pre-chopped, even better): broccoli, cauliflower, onion, carrot, celery 

Mix well and set aside in the fridge. 

Crust:
1 1/2 cups warm water
yeast packet
tsp salt
3 cups whole wheat flour 

Whisk the first 3 ingredients together, add in flour and knead. Set aside for 30 minutes. Then spread out on greased cookie sheet and bake at 350 F for 15 minutes. Let it cool completely before topping.