For the gluten free vegan pizza base
Mix together all the ingredients, adding enough water to form a dough.
Roll out on a floured surface and cut out 4 rounds.
Place on a baking tray lined with non-stick baking paper and spread with the tomato sauce.
Leave to stand for 15 minutes.
Heat the oven to 220°C (200° fan).
For the gluten free vegan pizza topping
Cook the cauliflower in a pan of boiling salted water for 5-7 minutes until tender.
Sprinkle spinach over the top of the pizzas.
Top with the cauliflower and nuts and crumble over the cheese.
Bake for 12-15 minutes until the pizza bases are cooked and the topping is bubbling.
For the gluten free vegan pizza sauce
Heat the oil in a pan and cook the garlic and onion for 5 minutes.
Stir in the tomatoes and tomato puree, followed by the remaining ingredients.
Reduce the heat, cover and cook simmer gently for 30 minutes, until thickened.