Place the ingredients into a bread machine in the order listed and choose the DOUGH CYCLE. Again, if you don't have a bread machine, you can use the dough hook and your electric mixer or....buy your favorite ready-made dough.
Once the dough cycle completes, let the dough rest for a few minutes, lightly oiled and covered with a lint-free towel.
Cover the dough and let rise in a warm place. I usually turn the oven on for 5 minutes and then turn it off, letting the dough rise in the residual heat for about 30 minutes. You'll get a really light dough this way. Also be sure you have fresh bread flour and yeast that is dated well. The dough will almost double.
To caramelize the onions, add the vegetable oil to a skillet on medium high heat. Add the sliced onions and 1 Tbl of sugar. This aids the caramelization process. Continue to cook on medium heat, stirring occasionally, until golden and sweet.
To make the white sauce, in a medium saucepan, melt the butter and whisk in the flour. Cook for 1 minute. Then add the almond milk gradually, whisking constantly until the lumps are incorporated. Cook for about 5 minutes, or until thickened. Set aside to cool.
Using your fingertips, create impressions in the dough so that the filling will have somewhere to go. Spread an even layer of the white sauce on the dough. Sprinkle one half of the parmesan over the sauce.
Top with the caramelized onions and spinach.
Place dollops of ricotta around the spinach leaves. Add the remaining parmesan and sprinkle with parsley.
Bake for 20-25 minutes or until the bottom and edges of the crust are golden brown and cooked through.