AMAZING. I was craving a good raw dish that I hadn't prepared before, and this certainly fit the bill. I'm still having a slight problem adjusting to cool food in the middle of winter. During the day it's not a big deal, but in the evening, W and I both prefer to sit down to something warm. We had some cream of broccoli soup with my favorite cashew cream, but I still ended up putting W's pizza under the broiler for 3-4 minutes, just to warm it. I ate mine as is, because I want to get used to eating more raw and it was excellent. The mushroom was tender and juicy from the marinade. The toppings were intensely flavorful. I am finding that you need to go very light on the accents, because the flavors really pack a punch! I cut tiny slivers of red and green bell pepper, red onions, tomatoes, black olives, fresh basil...and it's amazing how potent those little toppings were.
If you have the nut cheese already made, (which I almost always do because it's so good)this recipe is very easy. You probably could make a simple version without it, but I don't think it would be as yummy. I usually let my nut cheese sit out for a day, but to be honest, I think you could make it and eat it in the same day. It may not be as concentrated in flavor, but since you have all of the seasonings and toppings on the pizza, you probably could get away from it...just a lot more work for one meal, but not impossible.
I grabbed a piece of almond bread from the freezer, warmed it in the dehydrator, spread a little nut cheese on it and served with the pizza. YUMM! They went very well together...since there is no "bread" in the pizza crust, it was an enjoyable flavor and texture combined with the veggie pie. We ended the meal with a lovely salad made by W. Okay..here is the recipe. I did this from my head and never measured anything, so these are approximate measurements. Be creative and experiment with your own version! Have fun!