Vegan Squash Blossom Pizza

  Ingredients  

1. ¼ cup (60 ml) grapeseed oil or olive oil
2. 1 small white onion, trimmed and peeled, sliced to about  ¼ -inch (6-mm) thick
3. 4 cloves garlic, peeled and smashed
4. 1 tsp (2 g) Aleppo pepper flakes or
5. ½ tsp red pepper flakes (to taste), plus extra for serving
6. Pinch saffron threads (optional)
7. 1 cup (120 g) raw cashew pieces, soaked in filtered water at room temperature for 4 to 6 hours
8. 1/3 cup (80 ml) unsweetened canned coconut milk or coconut cream
9. 4 oz (113 g) extra-firm silken tofu or unsweetened plain vegan yogurt
10. Juice from ½ lemon (1 tbsp [15 ml])
11. ¾ tsp coarse kosher salt (if using regular salt, use half the amount)
12. 1 tbsp (5 g) nutritional yeast
13. 1 tbsp (12 g) white chia seeds
14. Cornmeal, for crust
15. 1 pound (454 g) vegan pizza dough of choice
16. 10 squash blossoms, washed and drained, stamen removed, halved lengthwise
17. Freshly ground peppercorn
18. Maldon sea salt

  Instructions  

1. Place  the oil, onion, garlic and pepper flakes in a small saucepan. Heat on  medium-low heat, then lower the heat once the bulky ingredients start to  sizzle slightly. Cook on low heat for 5 minutes until fragrant and the  onion becomes translucent. Remove from the heat, add the saffron threads  (if using) and infuse for 1 hour. Mince the garlic and set aside.
2. Drain  and rinse the cashews. Place the coconut milk, tofu, cashews, lemon  juice, salt and nutritional yeast in a food processor or high-speed  blender. Process until smooth. Add the chia seeds and process a few  times until slightly thicker. Set aside.
3. Preheat  the oven to 450°F (232°C, or gas mark 8). Place a thin layer of  cornmeal on a large baking sheet. Roll out the pizza dough as thin as  you can into a rectangle, approximately 11 x 14 inches (28 x 36 cm).  Lightly brush the whole surface with infused oil, including the edges.  There will be leftovers of the oil, which can be used to stir-fry  veggies or to flavor pasta or other grains. Store covered in the  refrigerator for up to 1 week.
4. Top  with a layer (not too thick) of cashew preparation. There will be  leftovers, which can be used on a future pizza within a week. Store in  an airtight container in the refrigerator.
5. Evenly  place the halved squash blossoms on the surface. Top with the minced  garlic and with onion slices scooped out from the infused oil with a  fork. Bake until golden brown, about 16 minutes. Top with ground pepper,  salt and extra Aleppo pepper flakes to taste. Serve immediately.