Make the mozzarella cream: Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. Blend for a minute, then let it sit for 5 minutes, then blend again and repeat for 3-4 times until the cashews are blended into a creamy mixture.

Let this cheese set aside, we don’t have to cook it!

Make your pizza crust by combining the yeast with warm water and 1 tablespoon of the flour. Mix and let it sit for 5 minutes.

Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated.

Add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into somewhat ball.

Cover with a damp towel and let it sit near your warming oven for at least 20 minutes.

Preheat the oven to 425F (215C). Take the pizza dough, sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust.

Spread the pizza sauce of choice. Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over.

Tear some of the fresh basil and put it on top of the mozzarella or the pizza overall.

Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza.

Put it to bake for 10 minutes. After that, start broil and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown.

Remove the pizza from the oven, let it sit for a minute or two then slice and serve.