Preheat your oven to 400ºF (200ºC).
Line a baking sheet with parchment paper (I also sprinkle some fine cornmeal or semolina on the parchment paper to further prevent sticking, but that's up to you).
Prepare your pizza crust or take your store bought one out of the fridge. Let it rest for 5 minutes before shaping. You might want to roll it around in a little bit of olive oil first to make it easier to handle.
For a personal pizza, I use a ball about the size of my fist. The rest of the dough I stored in the fridge in plastic wrap for the next day. My trick is to make a circular ball then stretch it over the rim of a medium-sized bowl. Once it's stretched over the bowl you can pull out the sides a bit more, then pick it up off the bowl and transfer it to the parchment paper. You want it to be thin, less than a 1/4 an inch. You might think then it won't hold the toppings, but once it cooks it will rise a bit, get crispy and be fine.
In a small bowl or cup combine the olive oil and garlic, then brush over the crust.
Sprinkle the whole crust with a good amount of garam masala, cover with the pear slices, some onions, a bit of salt and then the vegan cheese.
Bake in the oven on the middle shelf for 15 minute. You might want to move it up to the top shelf the last 5 minutes if your cheese isn't melting.
When the crust has browned and the cheese is melty, you're done!