For the PIzza Crust

• In a small bowl or measuring cup, mix together water, sugar and yeast. Let sit for 3 to 5 minutes until a foamy layer forms at the top. If this doesn't occur, your yeast is dead. Discard and start over with fresh yeast.

• In a large bowl, whisk together flour, sea salt and sugar. Add the foamy water mixture and olive oil and mix thoroughly with a sturdy wooden spoon.
• Using your hands, knead dough for several minutes forming a large ball making sure no dough is stuck to the side of the bowl.
• Lightly oil the bowl Leave ball in bowl, cover with a clean dish towel or plastic wrap and let sit in a warm place for about an hour. Dough should rise to double it's original size.
• Once the dough has risen, remove from bowl and place on pizza stone or a lightly greased and floured 12" round pizza pan. Press dough with your fingers evenly across pan. Dough should be very thin as it will rise more during cooking. Pinch the edges to make a lip on the crust. Set aside.

For the Sauce

• Place all sauce ingredients except water in food processor. Pulse until well-blended. Add water ⅓ cup at a time, processing until sauce is a creamy consistency. Use a spatula to scrape the sides during processing.

For the Pizza

• Preheat oven to 400 degrees Fahrenheit.
• Spread sauce evenly over top of pizza crust leaving a bit of an edge on the crust.
• Add 1 tbsp. olive oil to skillet. Add garlic and mushrooms and sauté mushrooms on medium heat until mushrooms "sweat". Place in small bowl making sure to scrape out all mushroom pieces and any gravy. Set aside.
• Add another tbsp. of olive oil to skillet. Turn heat to high and add onions. Sauté until browned, stirring frequently. Add 1 tbsp. sugar and cook until a syrupy paste forms. The onions should be nice and brown when your done.
• Spread Cashew Basil Garlic sauce evenly over pizza leaving an edge for the crust. Top with sautéed mushrooms and caramelized onions.
• Sprinkle top of pizza with vegan mozzarella cheese. Top with dried basil and red pepper flakes. Brush outer crust with a fine layer of olive oil.
• Cook for 20-25 minutes. Let cool for 5 minutes before slicing. Remove from pan and place on cutting board. Using sharp knife or pizza cutter, cut into 8 equal triangles. Serve piping hot with a vegan anti-pasta salad.