Stir warm water, sugar and yeast together in a small bowl and set aside for 5-10 minutes to allow the yeast to bloom.
In a large mixing bowl, combine the flour, salt, olive oil and yeast mixture. Tip the dough onto a lightly floured surface and knead for about 10 minutes, until the dough is smooth and elastic. Put the dough in a lightly oiled bowl and cover. Set aside for 1-2 hours in a warm place, until the dough has doubled in size.
Around 45 minutes before you want to cook the pizzas, preheat oven to 240C (465F), with a pizza stone, cast iron skillet or baking tray in place.
Tip the dough onto a work surface and divide into four even portions. Lightly knead each portion and form into a ball. Set aside to rest for 20-30 minutes.
Prepare zucchini by slicing thinly or using a vegetable peeler to create ribbons.
Working with one pizza at a time, stretch or roll the dough into a circle and place on a piece of baking paper (this is the easiest way to move the pizza in and out of the hot oven without losing the heat in your pizza stone or cast iron skillet).
Top pizza dough with a generous smear of creamy cauliflower sauce - about half a cup per pizza. Arrange zucchini ribbons on top of the sauce. Sprinkle with about 1 tablespoon of pine nuts per pizza, a little lemon zest and chilli flakes (optional). Drizzle with a little olive oil and scatter with vegan parmesan sprinkle.
Carefully transfer pizza into the oven and cook for 10 minutes, until the crust is golden brown. Repeat with remaining dough and toppings.
Nutrition information is estimate and provided per pizza.