Place the dehydrated mushrooms in boiling water for about 10-15 minutes, or until soft. We will be using both the mushrooms and the broth-y liquid so don't drain them.
To prepare the roasted vegetable sauce: Quarter the tomatoes and place on a lined baking sheet, along with a sweet onion quartered, cloves of garlic, carrot roughly chopped, celery roughly chopped, and dehydrated mushrooms cut in half. Drizzle with oil, salt, and pepper - and toss to coat. Bake for 30 or until everything is nice and roasted.
Once the veggies have roasted remove from the oven and let cool for about 5-10 minutes. Don't turn the oven off just yet we'll be baking the pockets soon.
Toss the roasted veggies into your blender along with 1/4 cup of the mushroom broth the dehydrated mushrooms made, and fresh basil. Blend until it's nice and smooth.
Roll out the dough to about 1/4" thick and using a cookie cutter your desired size cut out circles of dough. We used a bowl because we wanted bigger pockets. Our bowl was about 6" in diameter and that yielded about 12 pockets.
Spread about 1 tbsp of sauce per circle of dough (depending on size and desired taste) - make sure to leave about 1/2" of space all around untouched. Add some vegan cheese and pepperoni (or other desired toppings).
Using your finger wet the perimeter of the circle and fold over to close. Press around the edge to make sure it's sealed, with both your finger and again with a fork. Repeat until all are made.
Using a sharp knife cut a small slit on the top of each pocket so steam can escape while baking.
Finally brush with some melted butter and sprinkle with garlic powder and pop them in an oven for about 30 minutes. Then broil about 2 minutes to get golden brown dough, but watch them carefully as they can easily burn.