Preheat oven to 220degC.
To make the tomato cashew cream, place all ingredients in a food processor and blitz until smooth and creamy, scraping down the sides of the bowl as necessary. It will take at least a couple of minutes for the cashew nuts to break down completely. Transfer to a bowl and set aside.
To make the avocado sauce, place all ingredients in the food processor and blitz until smooth and creamy, scraping down the sides of the bowl as necessary. Season to taste with salt and pepper. Set aside.
Place Lebanese flat breads on 2 large baking or flat oven trays. Spread each base with about 2-3 tablespoons of tomato cashew cream. Then top with mushrooms, courgette ribbons, roast capsicum, cherry tomatoes, artichokes and olives. Dollop over remaining tomato cashew cream. Drizzle with a little extra-virgin olive oil and bake for 8-10 minutes until edges are crispy.
To finish, top each pizza with remaining fresh courgette ribbons, dollop over avocado sauce and garnish with basil leaves.
*To soften cashew nuts, either soak them in cold water overnight, or you can boil them in water for 10 minutes. Drain well before using.