Not gonna lie, this recipe was more complicated, but glad I tried it.
First, you need to make the cheese:
Soak two cups of cashews for at least an hour– then blenders them with 2TBsp lemon juice, 5 Tbsp tapioca starch, 1 Tbsp olive oil, 2 Tbsp nutritional yeast, 1 clove garlic, and cup water.
Then place this over medium heat in a pan, and cook to thicken. Lastly, spread in to a cake pan and freeze for at least one hour, or until you are ready to use.
For the sauce: take four cups of halved grape tomatoes. Cook over medium heat with 3 cloves garlic, one full can of tomato past, and a little olive oil. Keep cooking until the tomatoes are pretty mushy, then add a dash of red pepper flakes and 1 tsp dried basil.
Assemble your crust (I used TJs) on to a oiled spring foam pan.
Take the mozzarella and cut it in to chunks, and layer the bottom with this. Next, apply a layer of fresh spinach. Next, the sauce.
I also added in some fresh mushrooms.
Bake at 450 for 30 minutes. Enjoy!