Combine tahini, soy yogurt, honey, lemon juice, mustard, tamari, and garlic in glass jar with a plastic screw-top lid. Shake well to combine. Use immediately or store as directed. Stir or shake well before using.

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Preheat oven to 400ºF. Mix dry ingredients in bowl. Cut in olive oil until mixture resembles fine bread crumbs. Add cold water and mix with wooden spoon until a ball forms and all the flour is incorporated. Turn dough onto a well-floured surface and knead by folding 7 to 10 times. Be careful not to overwork the dough.

Roll out to a 10-inch circle on a lightly floured surface. Place on an 11-inch pizza pan. Pierce several places with a fork. Bake 10 minutes. Remove from oven to cool and reduce heat to 375ºF.

While crust is baking prepare vegetables. Heat a small amount of water over medium-high heat. Add leek and garlic, reduce heat, and sauté, stirring occasionally until leek is soft, about 5 minutes. Add a small amount of water if needed. Stir in carrots and cook 1 minute more. Set aside to cool.

Spoon leek and carrot mixture onto crust; spread almost to the edge. Arrange zucchini in single layer on center of pizza. Arrange tomato on outside edge of pizza. Place asparagus pieces on top of tomatoes. Sprinkle cheese over vegetables. Sprinkle olives on top of cheese.

Bake until crust is cooked and topping is golden brown, 20 to 25 minutes. Drizzle extra virgin olive oil over top. Serve immediately.