This vegan margarita pizza with gluten-free socca crust is a healthy, homemade, allergy-friendly, whole food plant-based pizza that also tastes like a million bucks.
Whisk together the olive oil and the water. Slowly drizzle in the water and oil mixture, whisking constantly. Whisk until smooth and the batter has no clumps.
While the batter is resting, add the cashews, nutritional yeast, white miso, vinegar, salt, and water into a high speed blender. Blend until smooth, scraping down the sides as needed.