Proof the water (1.25 c), sugar (1 Tbsp), and yeast (2.25 tspns) in a large bowl until the mixture looks foamy (~5 minutes).

Add oil (2 Tbsp), salt (1 tsp), garlic powder (1/2 tsp) and mix.

Add flour (2.5c) one cup at a time and stir until mixture roughly resembles a ball.

Transfer ball of dough to floured surface and knead with your hands for ~5 minutes, adding flour as dough gets sticky to form a more cohesive ball.

Split dough in half to have 2 pizza rolls.

Derib (take the leaves off the center stalk) the kale (4 stalks), roughly chop, and massage with your hands for 1-2 minutes.* Dice the rest of the toppings (1 red/orange/yellow bell pepper, 2 jalapeños, 1/2 red onion, 4 cloves garlic) as small/large as desired to put in your pizza roll.

Add half of crushed tomatoes (7.5 oz), Italian seasoning (1.5 tsp), oregano (1 tsp), and garlic (2 cloves) to the dough as the tomato sauce base. Then add half of the rest of the toppings in whatever order you're feeling in the moment!

Roll the longest edge of the pizza over itself multiple times (see pictures) to form a neat, long, roll. Tuck each end of the roll under to close it up and keep the ingredients inside. Place on greased cookie sheet.

Repeat steps 2-3 with second pizza roll.

Let rise for ~30 minutes, until you can see the edges of the dough rising.

Brush with coconut/olive oil and sprinkle with garlic salt.

Cook in oven preheated to 375 degrees for 20-25 minutes -- until the top of the pizza bread is light brown.

Serve with marinara sauce as a snack or with marinara sauce and salad as a full meal!

Best when fresh, but keeps in fridge for 2-3 days.