Preheat the oven to 435 deg F (225 C). Soak the cashews in hot boiling water if you haven't already.

Pizza Base: Mix the warm water with yeast and 1 tbsp flour. Mix well and let sit for 2 mins.

Mix the salt and semolina into the rest of the flour. Add the flour and oil to the yeast mixture and mix. Mix till just about combined. Let it sit for a minute.

Oil your hands and bring the dough together till just about smooth. Use a tsp or so more flour (or water if you used wheat flours), if needed. Don't knead it longer than a few seconds. Cover with a towel and let it sit near the preheating oven for 15 mins.

Cashew Mozzarella Cream: Drain the cashews. Add to a blender with the rest of the ingredients. Blend until smooth. Add to a skillet over medium heat. Cook to thicken evenly for 4 to 6 mins. Stir occasionally to avoid sticking at the bottom and lumping.

Prep the pizza sauce: Mix all the ingredients in a bowl. Taste and adjust salt and flavor. Add a pinch of sweetener if needed.

Oil your hands and transfer Pizza dough to a parchment lined baking sheet. Using some flour shape the dough into a flat ball, then spread using your hands. Keep spreading to make a large pizza or make 2 small pizzas.

Spread the pizza sauce all over. Add some fresh basil and place tomato slices over the basil. Sprinkle a pinch of salt. Add spoonfuls of the mozzarella cream on the pizza.

Drizzle a tsp of extra virgin olive oil. Then Bake for 13 to 14 mins. (Broil for a minute if needed), Remove from the oven and add fresh basil and pepper flakes. Slice and serve.