To make the dough
Use a stand mixer with a dough hook attachment, combine 3/4 cup (175 ml/6 fl oz) warm water with the yeast and agave syrup until the yeast is dissolved. Set aside for 20 minutes to allow the yeast to become active.
Add the oil, salt, and bread flour to the mixer bowl, then set the mixer to a low-speed setting and mix the ingredients for 7–8 minutes, scraping down the sides if needed, until the dough is smooth.
With the motor running, add 2 tablespoons of the all-purpose flour at a time, in 2–3-minute intervals, allowing the flour to be fully incorporated into the dough before making the next addition.
After the final addition, when the dough starts to come together, mix for another 2–3 minutes, then transfer the dough to a large bowl, brush with olive oil, and cover with a clean kitchen towel.
Set aside in a warm place for 1 hour and let rise.
To make the topping
Use a food processor fitted with an S-blade, pulse the Brussels sprouts and shallot until nicely shredded. Set aside.
Thinly slice the Meyer lemon, then cut each slice in two, removing the seeds as needed. Set aside.
To cook and prepare
Preheat the broiler (grill) of your oven and arrange a rack in the upper third section of the oven. Grease a baking sheet with olive oil.
Divide the dough into 4 equal portions and roll each portion into a ball in your hands. Roll out 1 portion into a circle roughly 10 inches (25 cm) in diameter.
Transfer the dough to the prepared baking sheet. Sprinkle over a quarter of the Brussels sprouts–shallot mix, then arrange a quarter of the Meyer lemon slices on the top.
Finish with a quarter of the vegan mozzarella cheese. Bake for 3–4 minutes, watching closely to prevent the crust from burning.
Repeat with the remaining pizza dough and ingredients. Drizzle 1 teaspoon of olive oil over each cooked pizza, season to taste with salt and freshly ground black pepper, and serve.