Stir the agave nectar and active dry yeast into the warm water until it dissolves. Set aside and let it rise for 12-25 minutes.
Sift the dry ingredients together in a large bowl. Once the yeast is ready, pour it into the bowl, along with the olive oil. Knead the dough on a surface dusted with flour, for 3 minutes.
Place the dough ball in an oiled bowl, cover with a damp cloth, and let rest for 30 minutes.
Start on the onions by sautéing them over medium heat with the olive oil and sugar until they become clear and limp.
Make the almond ricotta by putting all of the ingredients into a food processor or high-speed blender and pureeing until smooth.
Preheat the oven to 425ºF, with pizza stone inside (if you’re using one).
Take the raised dough and knead for another 1-2 minutes. Roll out flat, to about 1/2″ thick; then carefully stretch the dough out with your hands until it is 12″ wide.
Make sure to leave the dough a little thicker around the edges for a good crust.
Place the dough onto a pan or pizza stone that has a thin layer of cornmeal on it, and bake for 5 minutes. If you see the crust has big bubbles growing in it, pop them with a fork.
Once the crust is out of the oven, you can either spread the ricotta onto it then top with the kale, onions, and plums; OR you can spread out the kale, onions, and plums, then chunk up the ricotta with your fingers and a fork and sprinkle it over the top.
Coat the outer crust with a thin layer of olive oil. Bake for an additional 10 minutes, or until the outer crust is golden brown. Serve warm.