To prepare the dough:
In a bowl, combine warm water (make sure it’s pretty darn warm!), yeast and agave. Stir and let sit for 5-10 minutes until it is foamy.
In the food processor*, pulse the spinach until finely chopped, add in dry ingredients, and pulse with spinach until loosely blended. When the yeast is ready, add it through the feed tube, while pulsing. Blend it all for a couple of minutes, until the dough is all in one ball. Transfer to a bowl, cover and let sit for 30-60 minutes. When the dough is ready, roll it out!
Preheat oven to 400 degrees.
Saute sliced onion at a low temperature for about a half hour.
When onion is cooked, blend 1 cup of cooked onion with balsamic vinegar (I used my immersion blender)
To prep the squash: Remove pulp and cut into slices Roast in a 400 degree oven for 20 minutes, turning half way. Let cool, slice into cubes, removing skin.
Saute mushrooms with a little salt and pepper, stirring occasionally, for a half hour, at a low heat. Shred cheese (or skip cheese, to veganize!)
Put it all together!
Spread onion puree evenly on crust.
Place any other remaining onions on dough. Sprinkle sage.
Top with remaining ingredients except pumpkin seeds.
Bake for 15 minutes (or longer, depending on how thick your crust is).
Sprinkle with pumpkin seeds.