In a large mixing bowl, place flour, sourdough discard, water, 2 tablespoons (30 ml) olive oil, sugar, yeast, onion powder, and salt. Stir it together until you can knead the mixture with your hands. Knead for 4 minutes, until there is no dry flour and the dough is a little tacky but not too wet.

If the dough seems dry, add 1 tablespoon of water, if it seems too sticky, add 1 or 2 tablespoons flour and continue to knead. Now, remove dough, coat bowl with remaining olive oil, and turn the dough ball in it to get coated, as well. Cover with damp towel, or plastic wrap and set in a warm place to rise for 60 minutes.

Once the dough has about doubled in size, turn the bowl over and divide it into two pieces. Form those pieces into balls by pulling from the top-down and tucking underneath. Once the dough is taught, cover it with a towel and let sit for 10 minutes.

Preheat grill to about 475-500F or 240-260C, basically very hot, keeping the lid on. Get out a food processor equipped with an s-blade, and in it place white beans, basil, nutritional yeast, lemon juice, garlic, salt, and pepper. Process until smooth, similar to hummus. Set mixture aside.

Lightly dust your work area with flour and roll out one of the dough balls to an oblong shape, about ½-inch (13 mm) thick. You can grab the outer inch or so of the dough and stretch the inside get more of a crust on the outer edge. Transfer it to a lightly dusted pizza peel or inverted baking sheet.

To get the dough on the grill, gently thrust the pizza peel forward to get the first part in contact, near the rear of the grate. Then pull back to allow the rest of the dough to transfer.

Close grill lid and cook for 4-5 minutes, or until the crust has bubbled up and grill marks are prominent. Using a large spatula or tongs, flip the crust back onto the peel/baking sheet.

Spread half of the white bean mixture over the crust, and top with ½ of the onion, tomatoes, kale, vegan parm, and a pinch of salt and oregano. Transfer flatbread back to the grill and cook for 3-4 minutes longer, until kale has wilted and grill marks are prominent.

Repeat process for second ball of dough, or prepare them simultaneously if you have a large grill! Once cooked, cut into slices and enjoy.