Preheat the oven to 385°

To make the vegan mozzarella:

Put the cashews in a bowl and pour boiling water over the nuts and let sit for five minutes. Drain (careful not to burn yourself) and rinse. Put the nuts in a high powered blender. I use Blendtec brand.

Put the hot water, tapioca starch, garlic, sea salt, and lemon juice in the blender and blend until smooth and creamy. You shouldn’t see any pieces of the cashews.

Pour in a medium sauce pan and heat on low heat, stirring constantly. The mixture will curdle and start to thicken. As you stir it will become thick and stretchy. Cook for approximately five minutes or until the mixture resembles stretchy melted cheese. Remove from the heat and set aside.

For the pizza:

Place a flatbread crust on a cookie sheet and evenly brush the olive oil on the top of the crust. Use a wooden spoon to spread the mozzarella evenly over the crust. If you need to oil the spoon to make it easier to work with the cheese, go ahead. Be patient.

Layer the spinach over the cheese, then the tomatoes. Bake for ten to twelve minutes or until the tomatoes wilt and the cheese begins to bubble and brown. Add half of the basil leaves and cook for one to two minutes. They will turn brown and crisp.

Remove from the oven and sprinkle the rest of the fresh basil leaves over the pizza. Sprinkle red pepper flakes and ground pepper over the top to taste. (Optional)

Enjoy!