To make the bases, pour both the almond and flax meal into a mixing bowl. In a small blender process the tomato until it reaches a liquid then pour that into the bowl along with the salt and oregano. Use your hands to combine everything together then spilt the dough into two balls. Roll out the balls on baking paper, I use a separate sheet onto to stop them sticking, then transfer them on the paper to a dehydrator and cook at 45C for 3 hours. If you don't have a dehydrator, cook in the oven on the lowest setting for 3 hours.
When the bases are nearly ready, finely slice the mushrooms and place them in a small bowl, squeeze in the lemon and add a couple of pieces of salt. L et them sit for 20 minutes to soften.
To make the cashew cheese, blend all the ingredients together its relatively smooth. Add a little water to loosen it up a bit if necessary. Set aside.
To make the pesto, blend all ingredients until it reaches a pesto-like consistency then top the bases with it smoothing it out with a spoon.
Top the pizzas with the onion, capsicum, tomatoes, olives, figs, mushrooms, capsicum and dollops of cashew cheese. Sprinkle over the pine nuts and season with a little salt and pepper.