To make the dough: In a large bowl, evenly whisk together the dry ingredients, then stir in the wet ingredients. Mix together with a spoon or by hand until you have a wet dough. Note: It won’t hold together the same way gluten dough does. That’s OK! Add more flour or water if needed, in tablespoons. When you can shape it into a ball, drizzle it with olive oil or coat in flour, then cover the bowl with a damp cloth. The cloth should not touch the dough ball. Leave in a warm place (like the oven, turned off and with the light on) for 30-60 minutes, or until it has risen. Roll out to about ¼ – ½ inch thick, depending on your own preferences. Poke holes in the crust, and brush it with olive oil. Prebake the crust for 8-10 minutes until it is just beginning to get golden.
To make the cashew sauce: blend all ingredients until smooth. Adjust according to taste and texture preferences.
Assembly: Spread on a layer of tomato sauce. Add the tomatoes and mushrooms. Drizzle with olive oil, black pepper and flaked salt. Bake for 10 minutes or until the veggies and are cooked to your liking. Drizzle with cashew sauce, and add basil and pine nuts. Enjoy!