To make the polenta for the crust, bring the water and salt to a boil.  Add the polenta, whisking as you add it.  Once it has all been added, reduce the heat to a simmer (medium-low) and keep whisking until the water has been absorbed and the polenta is thick and smooth (about 3 to 5 minutes).  The polenta should be quite thick but you should still be able to stir it easily.  Remove the polenta from the heat, then stir in the olive oil.  Grease a large baking sheet generously with olive oil.  Do not line it with parchment or the crust won’t form properly! Spoon all of the polenta onto the pan, then smooth it out to your desired shape, about 1/4 to 1/3-inch thick (I chose an oblong round shape).  Once your crust is formed, place the pan in the freezer for 5-10 minutes so that the polenta cools and firms up.

Preheat your oven to 375 degrees. While the crust is setting up in the freezer, combine all of the ingredients for the herby cashew ricotta in a blender or food processor and run until smooth and thick.  If you are using a food processor, it may not get completely smooth, but it will be fine.  If the mixture seems too thick, add a bit more water or lemon juice and blend again. Taste and add more salt as needed.

When the crust has cooled down and set up, remove it from the freezer.  Spread the cashew ricotta on the crust in an even layer, leaving about a 1/2-inch border around the crust.  Add your veggies of choice, then bake the pizza for 20 to 30 minutes in the preheated oven until the crust starts to turn golden around the edges and feels dry to the touch.

Let the pizza cool for at least 5 minutes before slicing, topping with fresh basil, and eating.