Bring a small pot of water to a boil. Add the cashews and boil for 10 minutes, until fork-tender. Drain, reserving 1 cup (240 ML) plus 2 tablespoons of the cooking water.
3. Step
In a blender, combine the boiled cashews, nutritional yeast, tapioca starch, lemon juice, garlic powder, salt, and reserved cooking water. Blend on high speed until completely smooth with no grittiness.
4. Step
Pour the cashew mixture into a small pot. Cook over low heat, stirring continuously, until the sauce thickens, about 5-7 minutes. Once the sauce is stretching and pulls away from the sides of the pot, remove from the heat.
5. Step
Use your hands to stretch the pizza dough into a circle about 14 inches (35 cm) in diameter and ½-inch (1 ¼ cm) thick. Lay on a sheet of parchment paper.
6. Step
Spread the marinara sauce over the pizza dough in an even layer. Use an ice cream scoop to dollop the cashew mozzarella on top.
7. Step
Bake for 14-16 minutes, until the crust is lightly golden around the edges.
8. Step
Remove from oven and top with the basil. Cut into 8 slices and serve.
