Gluten-Free, Dairy-Free, Soy-Free Heirloom Tomato & Cashew Mozzarella Pizza

For the gluten-free crust

• 1 cup gluten-free flour blend (with xanthan gum)
• ½ tsp baking powder
• ¼ tsp sea salt
• ½ cup warm water
• 1 tbsp olive oil

For the cashew mozzarella

• 1 cup raw cashews (soaked 4 hrs or boiled 10 mins)
• ¾ cup water
• 1 tbsp lemon juice
• 1 tbsp tapioca starch (or arrowroot)
• 1 tsp apple cider vinegar
• ½ tsp garlic powder
• ½ tsp salt

For the toppings

• 1 cup sliced heirloom cherry tomatoes (orange or yellow recommended)
• 1 tbsp fresh basil, chopped
• Fresh cracked pepper
• Optional: drizzle of olive oil or balsamic glaze after baking