First, make the vegan cheese. Let your cashews soak overnight to soften, or boil for 20-30 minutes on the stove. I have found that the easiest way is cover them with water and microwave for 4-6 minutes until easily pierced with a fork.

Place the drained cashews in a blender, and add in the cashew milk, tapioca starch, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.

Transfer mixture to a small pot set on medium-high heat. Cook, stirring often, until mixture becomes thick, gooey, and cheesy. This will take about 5 minutes. Set aside to cool as you prepare the rest.

Preheat oven to 550F. If you have a pizza stone, preheat with the stone in the oven. Otherwise, prepare a cookie sheet by lightly greasing with olive oil. In a small bowl, toss the cauliflower pieces with some hot sauce until evenly coated.

Gently spread your pizza dough on your cookie sheet or on your pizza peel into a rounded shape.

Spread the tomato sauce all over, drizzle on the hot sauce, and arrange the cauliflower florets on top. Spoon on a generous amount of your prepared vegan cheese, and finish everything off with the drizzle of olive oil and sprinkle of garlic salt.

Cook at 550F for about 10-12 minutes, until crust is golden brown and crisp, and cheese is bubbling.

To serve, drizzle with vegan ranch and a sprinkle of fresh cilantro. Enjoy!