This recipe would suit a variety of pizza styles, but we think sourdough, neo-Neapolitan, or classic pizza dough would be a great fit. Make sure to prepare your dough ahead of time to ensure it rises at room temperature before firing up your oven.

Fire up your Ooni pizza oven. Aim for 400°C to 500°C on the stone baking board inside. Use the infrared thermometer to quickly and accurately check the temperature. 

To make the cashew cream, put the cashew nuts in a small saucepan and cover with cold water. Simmer for 5 minutes, then drain and rinse in a sieve. 

Warm a small saucepan over low heat then add the olive oil. When it begins to shimmer, add the shallots and smoked garlic. Sauté over a low heat for at least 5 minutes, or until soft and translucent. Tip the drained nuts, shallots, smoked garlic, nutritional yeast flakes and a big pinch of smoked salt into a blender or food processor. Add 75 ml cold water and blend until smooth, adding more water as needed, to thin to the consistency of a thick double cream. Taste and adjust seasoning.

To make the salsa verde, tip all ingredients into a blender and pulse until well chopped and combined. Add more oil, as necessary, until the salsa is a dropping consistency. Toss the cauliflower florets with olive oil and season with sea salt.

Place your dough ball on a lightly floured surface. Push the air from the centre out to the crust and use your knuckles to stretch out the base to 12 inches. Lay the stretched dough over your lightly dusted pizza peel then spread a few spoonfuls of cashew cream over the surface. Arrange the florets evenly on top, leaving the crust area clear. Sprinkle with pine nuts and pul biber, then drizzle with olive oil. 

Slide the pizza off the peel and into your oven. Cook for 1 to 2 minutes, turning the peel every 20 or so seconds to ensure the pizza is evenly cooked. 

Once cooked, cut into 9 slices then use a teaspoon to drizzle over the salsa verde. Serve immediately. Repeat for remaining dough balls.