Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Step 2
Whisk 1/4 cup water and flaxseed meal together in a large bowl. Let sit for 5 minutes.
Step 3
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower cover and steam until fall-apart tender 3 to 6 minutes. Let cool at least 10 minutes.
Step 4
Grind oats rosemary 1/2 teaspoon salt and 1/4 teaspoon garlic powder together in a food processor until flourlike in texture.
Step 5
Place cooled cauliflower in a fine cheesecloth and squeeze out as much moisture as possible. Add pressed cauliflower to the bowl with the flaxseed-water mixture and stir well. Stir in the oat mixture. Form dough into a ball and place onto the lined baking sheet.
Step 6
Press dough ball down into a circle. Lay a sheet of parchment on top and roll dough flat using a rolling pin to about 1/4-inch thick.
Step 7
Bake in the preheated oven until crust is set about 15 minutes. Remove from the oven; leave oven on.
Step 8
Place cashews into a pot with water to cover; bring to a boil. Reduce heat to medium-low and simmer until soft about 15 minutes. Drain.
Step 9
Puree boiled cashews 1 1/4 cups fresh water tapioca starch nutritional yeast cider vinegar 1/2 teaspoon salt and 1/4 teaspoon garlic powder in a blender. Pour puree into a saucepan over medium heat. Cook stirring continuously until thickened about 5 minutes.
Step 9
Heat olive oil in a saucepan over medium-high heat. Saute garlic until fragrant about 2 minutes. Add crushed tomatoes balsamic vinegar maple syrup 1 teaspoon salt red pepper flakes oregano and black pepper. Simmer marinara sauce until flavors blend about 10 minutes.