INGREDIENT:

Pizza ingredients:
Pizza dough, homemade* or store bought
2tbsp tomato paste or sauce
Oregano
6 slices of aubergine (roughly 5mm thick)
BBQ seasoning
Garlic powder
Salt
1/2 a red onion, sliced
2 mushrooms, sliced
1 large tomato, sliced or halved cherry tomatoes

Cashew cheese ingredients:
80g cashews
1/4 cup water
2 tsp lemon juice
1/3 tsp salt
1 tsp extra virgin olive oil
1/2 tsp garlic powder
1 tbsp nutritional yeast
* see separate recipe

2 tbsp tomato paste or sauce 6 slices of aubergine (roughly 5mm thick) 1/2 a red onion, sliced 2 mushrooms, sliced 1 large tomato, sliced or halved cherry tomatoes 80 g cashews 1/4 cup water 2 tsp lemon juice 1/3 tsp salt 1 tsp extra virgin olive oil 1/2 tsp garlic powder 1 tbsp nutritional yeast

Instructions:
Preheat the oven to 450F and put large pizza stone (or two smaller ones) inside to preheat.
Have everything ready to build the pizza. You will be laying shaped dough on hot stone and quickly layering items on the top.

Make the cashew cheese. Put all ingredients into a powerful blender (if yours isn't very powerful you might have to soak the cashews for a few hours beforehand). Blend until you get a smooth paste.

Slice aubergine 6-9 slices about 5mm thick. Season them on both sides with BBQ seasoning, salt and garlic powder. Add a bit of olive oil to a pan and fry them well on both sides.

Shape then lay pizza dough on silicone mat with generous amount of cornmeal to prevent sticking until stone is preheated and all ingredients are ready to build your pizza.

Slice half a red onion, mushrooms, tomatoes set aside, ready to use.

Lay raw dough on hot stone. Immediately spread tomato sauce over dough. Spoon the cashew cheese paste on your pizza base on top of the tomato sauce layer, add vegan cheese and fresh basil.

Add the prepared veggies and fried aubergine slices and sprinkle some more oregano on top.

Put in the oven for 10+ minutes. Enjoy with a nice healthy salad (it's all about the balance :-)