Vegan pizza margherita

1. Make the Pizza Crust

2. Line a baking sheet with parchment paper.
Whisk together flaxmeal and water in a bowl. Leave for 5 minutes.
Steam cauliflower until fall-apart tender. Let it cool then squeeze out as much of the moisture through a fine cheesecloth.
Grind rolled oats, dried rosemary, garlic powder, and salt in a food processor to a flour-like texture.
Combine the pressed cauliflower and flaxmeal mixture. Stir well.
Stir in the oat mixture.
Form a ball and put it on top of the lined baking sheet.
Press it down to a circle. Lay a sheet of parchment paper on top and roll it flat to about ¼ inch thick using a rolling pin.
Bake for 15 minutes at 230C/450F.

3. Make the Mozzarella Cheese

4. Boil the cashews for 15 minutes or until soft. Drain.
Puree the boiled cashew and all remaining ingredients in a blender.
Pour this puree to a saucepan over medium heat and cook for about 5 minutes, stirring continously.

5. Make the Marinara Sauce

6. Sautee garlic in olive oil.
Add all remaining ingredients and simmer for 10 minutes.
Puree in a blender.

7. Assemble the Pizza

8. Spread marinara sauce over pizza crust.
Top with “mozzarella cheese.”
Add sliced tomatoes.
Bake for 8 minutes at 230/C/450F.
Top with fresh basil leaves.