Make the crust:

1. Break a clean cauliflower head into small florets and steam (or boil) for 2 minutes. Don’t cook the cauliflower completely – just let it soften a bit to help form the crust. Once ready, set aside to cool down to room temperature.
2. Place the pre-cooked cauliflower florets in a blender and pulse several times until you get a crumbly texture. Do not over-pulse – you don’t want it too smooth and creamy. Aim for an even but still crumbly texture.
3. Squeeze out the excess moisture from cauliflower crumbs using a nut milk bag or a cheesecloth. Combine the dry cauliflower crumbs with coconut flour, ground flaxseeds, and all the spices. Massage the mixture and form a ball of dough. This amount will make two medium-sized pizza crusts.
4. Form the pizza crust on parchment paper and bake at 180°C for about 15 minutes or until the edges become golden brown.
5. Make the vegan pesto and prepare the toppings (see the instruction bellow).
6. Assemble the Pizza. When the crust is ready, spread the basil pesto evenly over it. Arrange all the toppings – artichokes, zucchini slices, snap peas, kale chips, and cashew cheese crumbles. Finish with a sprinkle of pine nuts. For extra crunch and warmth, bake for an additional 10 minutes.

Make vegan pesto:

1. Place basil leaves, extra virgin olive oil, and slightly roasted pine nuts into a food processor and pulse. Add lemon juice, salt, and nutritional yeast, then pulse again for a smooth pesto texture.

Prepare toppings:

1. Artichokes: Drain excess water from the canned artichokes and cut them into halves.
2. Zucchini: Slice raw zucchini using a vegetable slicer.
3. Snap Peas: Use them raw or blanch for just one minute.
4. Kale: Cut off the hard stems and tear the leaves into pieces. Sprinkle with salt and oven roast at 120°C for about 15 minutes or until dry and crispy. This may take a bit longer or require adjusting the temperature depending on your oven – be careful not to burn the kale.