Stir together the flour, vital wheat gluten, salt, and yeast. Add the oil and 1/2 cup of warm water and stir until a ragged dough forms.

Knead on a clean surface or in the bowl for 2-3 minutes, adding 1 tablespoon of water at a time if needed.

Grease the mixing bowl with olive oil, return the dough to the bowl, and cover with a towel Let rise in a warm area for 1-2 hours, or in the fridge for up to 12 hours.

Preheat the oven to 500 degrees Fahrenheit.

Season the onions, mushrooms, and butternut squash with salt and pepper. Saute in a pan (using oil or butter as needed) for 8-10 minutes, stirring frequently, until soft.

Shred your cheese if needed. Roll out the dough into a pizza pan and spread the olive oil evenly across it. Sprinkle on the garlic and add the arugula on top of the crust. Top with the cheese and cooked vegetables.

Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly. Remove from the oven and let cool for 5-10 minutes before serving.