Mushroom and Mozzarella Pizza
[Vegan]

To Make the Base:

1. Preheat your oven to 355°F on fan bake and liberally grease two 8-inch round cake pans with removable sides with olive oil.
2. Put all base ingredients in a blender and blend until super smooth. Then pour into your two pans and bake for 15 minutes until just starting to brown on top and it feels fully cooked but still tender when pressed with your finger.

To Make the Mushrooms:

1. Heat coconut oil in a flat pan on low, add sliced shallots and sauté for a few minutes until they start to caramelize, then add garlic for 2 minutes, then finally your firm mushrooms, such as White Button, and Portobello. Sauté for a few minutes until they just begin to release their juices, then turn off the heat and add your delicate mushrooms, such as Oyster or Wild mushrooms, and thyme, then stir to combine.

To Make the Mozzarella Sauce:

1. Put all mozzarella ingredients in a blender and blend until super smooth, then drizzle over 1/4 cup on each pizza. You'll have leftovers but see the notes below for how to use.
2. Remove your bases from the oven when done, let cool for a few minutes, then carefully with a sharp knife score, around the edge to ease them away from the tin. Unlock the sides, then using your knife, carefully slice underneath the pizza moving around the pan, to ease it away from the base.
3. Place the bases on a baking tray, cover with mushrooms leaving a 1 1/2-inch border around the edge, drizzle with mozzarella, then pop back in the oven for 2 minutes to heat up.
4. Remove and leave for a few minutes before slicing and serving.