Pour water into a small bowl and add yeast and maple syrup. Let sit for 10 minutes, until bubbles form.
Stir in flour, 1 tbs olive oil and salt. Knead for 2 minutes. Dough should feel slightly sticky, add more water if needed. Place in bowl and cover with towel. Let rise for 45 minutes.
While dough rises, heat 1 tbs olive oil in a pan at medium-high. Add mushrooms, onion and garlic and sauté for 5 minutes. Add spinach, sauté until wilted and set aside.
Sprinkle a clean surface with extra flour. After dough rises for 45 minutes, punch it down and use a rolling pin to roll it out to rectangle ¼" - ½" thick.
Spread sauce over dough, then layer onion/mushroom mixture and cheese. Start on one end, gently rolling dough into log. Spread a little olive oil over a knife and slice the roll into 1"-2" pieces. Place the pieces on a greased baking dish (I used 8" round). Place dish in a warm spot and let rise for 1 hour.
Bake rolls at 375° for 20 minutes. Sprinkle extra cheese on top and bake for 5 more minutes. Serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2015/06/10/vegan-spelt-pizza-rolls/