Instructions

1. For the crust, first, you're going to prep your yeast. Stir the rapid rise yeast into the warm water, along with the sugar; until there are no clumps. Now, set aside for 10 minutes so that it can rise.
2. For the cheese sauce, steam the cauliflower until fork tender and set aside to cool slightly. In a blender or food processor, puree the cauliflower with the rest of the "Cheese Sauce" ingredients until completely smooth. Taste and adjust seasonings accordingly. Pour into a container and place in the refrigerator.
3. Again, using a blender or food processor, puree all of the red sauce ingredients until completely smooth. Depending on the strength of your appliance, you may need to soak the sun-dried tomatoes for a little bit before blending.
4. Continuing with the crust, sift the flours, and the rest of the dry ingredients for the crust, together in a large bowl. Pour the risen yeast mixture in, along with the olive oil, and knead the dough for 2-3 minutes. Set the dough ball inside an oiled bowl and cover the bowl with a damp cloth, making sure that it doesn't touch the dough. Let it rise for 25-30 minutes.
5. While the dough is rising, pour the tomato sauce mixture into a small pan and bring to a boil. Lower it to a simmer and reduce the mixture for 10-15 minutes, stirring occasionally. Once the sauce has thickened, take it off of the heat and set aside until you are ready to assemble the pizza pies.
6. Preheat your oven to 425ºF, prepping a 12-ct. Cupcake sheet with a bit of non-stick spray or thin coat of coconut/olive oil. When the dough has risen, break it up into 12 dough balls. Dust your counter with a thin layer of flour and press the dough pieces flat.
7. You can either roll the dough out into a roughly 3 1/2" circle, or carefully press and pull with your hands. Your dough should be under 1/4" thick. Press the dough circles into the cupcake pan, and bake for 5 minutes.
8. Once then have baked a little, distribute the tomato sauce throughout the pizza pies, evenly. Then top with the cauliflower/cashew cheese sauce (you may have a little extra left). Next, sprinkle the spinach and mushrooms on top of each pizza, along with olives if you'd like to. Bake for an additional 8-9 minutes, or until the crust edges are golden brown.
9. If you have coconut bacon on hand, sprinkle it over the top of each one before serving. Not too long before, as it will become soft. Serve the mini pizza pies warm and enjoy!