*Before making your pesto make sure to soak your cashews in warm water for 30 minutes to soften*

Once your cashews have soaked, add them to a blender along with the garlic and pine nuts. Blend for about 30 seconds until minced. Then, add in the nutritional yeast, oil, and lemon juice. Blend for another 30 seconds until smooth, scraping down the sides as need be.

Next, add in the basil and greens and blend until thoroughly mixed. As a final step add in the water and season with salt & pepper to your liking. Blend until completely smooth.

Preheat your oven to 450F. Then, roll out the pizza dough and place it onto a pizza stone or baking sheet. Top the dough with the vegan pesto and spread into a thin layer.

Once the pesto is on the pizza, sprinkle on ½ cup of the vegan mozzarella cheese. Layer on the sliced mushrooms, shaved asparagus, and baby artichokes. As a final step, top the vegetables with the additional ¼ cup mozzarella cheese, chili flakes, and salt and pepper.

Place the pizza in the oven and bake for 14-16 minutes until the crust is browned and vegetables are cooked. Remove from the oven and let cool. Use a pizza wheel to cut into 8 slices and serve. Enjoy!