Place the pizza dough ingredients in a bread maker and use the pizza dough course to complete the first rise. Start with 2/3 cup water and add more as needed.

After the first rise, roll out the dough and line an 18 cm round pan with parchment paper, pressing the dough to the sides to create a high edge.

Poke holes all over the dough with a fork, cover with parchment paper, add pie weights, and bake in a 350°F oven for 10 minutes.

To make the meat sauce, cook the ground beef and red wine in a pan, breaking up the meat. Add nutmeg if using, and season with salt and pepper.

Add the canned tomato sauce. For simplicity, I used a basic seasoned tomato sauce.

After adding the tomato sauce, add Worcestershire sauce and mirin, and simmer until thickened, then remove from heat.

To make the onion white sauce, thinly slice the onion and microwave in a heatproof bowl at 600W for 3 minutes.

After microwaving, drain excess liquid, season with olive oil, salt, and pepper, then add rice flour and mix well.

Once the rice flour is mixed in, add soy milk and mix thoroughly. Cover with plastic wrap and microwave at 600W for about 3 minutes until thickened.

In the baked crust, first add the meat sauce to fill 1/3 of the height (use about half of the meat sauce).

Next, generously add the melting cheese and mozzarella cheese.

Finally, spread the onion white sauce over the top. Bake in a 350°F oven for about 20 minutes.

Once nicely browned, it's done.

For the tall, wall-like pizza crust, use kitchen scissors to cut it.

Inside, the melted cheese entwined with the meat sauce and white sauce will overflow.