Add warmed almond milk, sugar and salt into a mixing bowl and whisk together. Then add your yeast into the bowl and then whisk. Let sit 10 minutes to be sure that the yeast is activated and forming bubbles.

When you're sure the yeast is active, then add on your own oil and pizza dough spices and whisk together. After that, start incorporating your bread 1/2 cup at a time and mixing together.

If you use a standing mixer, then use the bread hook to knead the dough till it's elastic and no more sticking to the sides of the bowl for 5-7 minutes.

If you're kneading by hand, then mix in all of the flour to begin. After that, flour your hands and then turn the dough out on a well-floured surface and knead for 5-7 minutes.

When the dough is kneaded, form into a ball. Put the dough to a nto a well-oiled bowl and cover with plastic-wrap, let rise in the refrigerator for 24-48 hours.

Approximately 1 hour before you're prepared to bake and fill the buns, remove the dough in the refrigerator and let sit for the next increase.

Around 30 minutes till you're ready to roll-up and bake the buns, cook the veggies.

To caramelize the onions, then start by adding two Tbsp of butter into a large skillet and melt.

Once melted, add the sliced onions and cook in low-heat for 20-30 minutes till tender, sweet, and brown. Be certain you stir frequently to evenly cook the onions.

When the onions are caramelized, add the spinach into the frying-pan, combine together with the onions, and cook two more minutes. Remove from the heat and put aside.

Preheat your oven to 375F. After the dough has finished the next rise, turn out the dough on a well-floured surface. Dust your rolling pin with flour and roll out the dough to some 1/2 inch thick rectangle.

Then put in the Muir Glen tomato sauce into the buns and spread out the dough over. Be certain that you leave a 2-inch border round the dough without even filling.

After that, add the caramelized onion & spinach mixture on top of the tomato sauce and spread out evenly. Sprinkle the fresh basil on top.

Now that all of the toppings are around the dough, then roll it into a log. Be certain you tuck at the filling as you move so it doesn't escape the sides of the dough. Pinch the dough together in the seam to seal the rolls. After that, roll the dough over so the pinched seam is facing down.

Cut the dough into 12 evenly sized pieces and put into a greased 9x13" pan. As a last measure, sprinkle the nutrient yeast on top of the buns.

Bake for 34-38 minutes till the buns are browned on the outside and cooked, however tender, on the inside.

Slice the buns and serve with a side of hot tomato sauce for dipping.