In large bowl, combine yeast, sugar and warm water. Let mixture sit to dissolve until it becomes foamy, about 5 minutes.

In separate bowl, whisk together flour, baking powder, salt and garlic powder. Create a medium-size well in the center of the dry ingredients.

Pour in yeast mixture and stir with wooden spoon until dough is smooth and together, about 5-6 minutes. Note: The dough might look a bit rough and not as smooth as regular pizza dough – this is OK!

Form dough into ball and transfer to lightly greased bowl to “rest.” Cover bowl and set aside to rise slightly for 20-25 minutes.

Preheat oven to 450 degrees F and line baking sheet with parchment paper.

Transfer dough to floured surface and roll into large rectangle, about ½-in. thick. Transfer to prepared baking sheet.

Spread pizza sauce onto rectangle, leaving about an inch of dough on each side untouched.

Sprinkle dough with minced plant-based meatballs or plant-based “crumbles” and shredded mozzarella.

Carefully lift one side of the dough, then bring up the other, overlapping the two to create a roll. Pinch to secure close.

Brush Stromboli with melted butter and bake for 20 minutes or until golden and crispy.

Remove from oven and serve with extra sauce.