Preheat your oven to 425F and lightly grease a pizza pan.
To make the pesto: if you don't have a high-speed blender start by adding the cashews to a small pot and covering them with water. Bring to a boil and cook for about 10 minutes until they are tender. Drain and rinse. If you have a high-speed blender, you can simply skip to the next step.
Add the cashews and water to the blender and blend until smooth and creamy. Now add all of the remaining pesto ingredients and blend until smooth, stopping to scrape the sides as needed.
To make the pizza: stretch the dough on a well-floured surface to fit your pan. Spread the pesto sauce over the dough, then top with cherry tomatoes. Bake for 18 to 24 minutes until the edges of the crust are golden brown. Finish by garnishing with extra fresh basil and red pepper flakes if using.