For the pizza topping

ca. 500 g different types of tomatoes (yellow, red, orange, green, grape, cherry tomatoes etc.)
vegan basil pesto
½ hand full of fresh basil

As cheese (non-vegans take granted pizza cheese)
4-5 tbsp cashew butter
1 tsp tahin
2 tbsp nutritional yeast
salt, pepper

And that's what needs to be done

Mix the two types of flour in a bowl, make a whole into the flour, pour the water inside and stir in the yeast. Add Salt and olive oil. Mix all the ingredients with your hands and form a pastry ball.. Cover the bowl and wait for 20 minutes.

Meanwhile combine all the ingredients for the sauce except for salt, pepper and onion and blend them, add some water to the sauce if necessary until you get the right texture (I added around 50 ml of water.). Chop the onion, add it to the sauce and season with salt and pepper. Chop the tomatoes and the basil for the pizza topping. Combine all the ingredients for the vegan pizza cheese in the blender and mix them, season with salt and pepper.

Preheat the oven (240 degrees), divide the pastry ball in two and form a round pizza out of each. The edges can be nice and thick. If you like to have perfectly shaped pizzas you can use a pastry roller (I prefer the rustic look though.). Prick the pizzas with a fork, add the sauce on top and spread it, add the tomato slices, garnish with basil pesto and fresh basil. Top the pizzas with the cashew cheese mixture (or normal pizza cheese). And into the oven they go for more or less 20 minutes. Oh, what a delicious smell! Enjoy, folks! ♥