I like to blanch the broccoli before putting it onto the pizza. I fill a medium sized pot with enough water and bring it to boil. Then I chuck in the roughly cut broccoli pieces and wait until they almost start boiling again. At that point I turn off the heat and let the broccoli rest in the water for a few more minutes before I rinse it in a sieve and let it rest until needed.
In the meantime blend the cashew nuts with 1/3 cup water and 1/3 teaspoon nutmeg to a fine cream (if it is too thick, add a little more water). Then add 2-3 heaped tablespoon nutritional yeast flakes and blend again for a short time. Add salt to taste.
For the pizza sauce, add passata, thyme, garlic, pepper and salt to a small bowl, stirring it to mix. Preheat the oven to 200°C.
Rinse and wash the sunflower seeds in a fine colander, let drain properly. In a medium sized bowl, mix the dry ingredients for the crust (buckwheat flour, baking powder, salt) I like to sift it into the bowl through a sieve to have it extra fine without crumbles.
Take approx. half of the sunflower seeds and blend them with 1/4 cup water to a relatively fine paste. Add to the bowl with the remaining whole sunflower seeds and mix well.
Spread a baking tray with some parchment paper and place half of the dough on it. Sprinkle with some of the extra flour and spread it evenly across the tray with your clean hands.
Then scoop half of the pizza sauce on the dough, spreading it evenly. Add the toppings. Top with the cashew cream.
Bake in the oven for approx. 10 minutes or until golden brown. Depends on oven type!