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Spread some cornmeal out on a cutting board and place dough on top of it. Allow dough to come to room temperature.
Preheat oven to 450 degrees and grease a baking sheet.
Combine vegan cream cheese, garlic salt, oregano and red pepper flakes in a bowl. Slowly add vegetable broth to the mixture (1 tablespoon at a time) until a smooth sauce is formed. Set aside.
Heat olive oil in a pan over medium heat. Add shallots, garlic and a pinch of salt & pepper to the pan and sauté until tender (approx. 3 minutes). Remove from heat and set aside.
Spread the dough out on the baking sheet until desired shape is formed.
Add sauce to the dough and spread out to the edge - leaving half an inch of crust.
Top sauce with garlic/shallot mixture, followed by red onion slices and broccolini. Place in the oven and bake until crust is brown and broccolini is tender (approx. 15-20 minutes, depending on how thick your crust is). Remove from the oven.
Top with lemon zest, pine nuts, fresh basil and a drizzle of olive oil.
Slice, serve and enjoy!