To make the dough

1. Place the raw blanched almonds in the mixing bowl and grind 1 min / speed 10. Transfer to a bowl.
2. Place the Parmesan cheese in the mixing bowl and grind 10 sec / speed 10. Transfer to the bowl with the ground almonds. Rinse out mixing bowl.
3. Lightly grease a large bowl with olive oil and set aside.
4. Place water, sugar, and yeast into mixing bowl and mix 20 sec / speed 2.
5. Add the gluten free flour, extra virgin olive oil, salt, and the ground almond and Parmesan mixture to the bowl. Knead for 2 min.
6. Use the spatula to scrape the dough into the prepared bowl and form into a ball. Cover the bowl with cling wrap and let the dough rise for 1 hour.
7. To cook the dough:
8. Preheat the oven to 450°F and line a baking sheet with parchment paper. Lightly grease the parchment paper then transfer the pizza dough onto the parchment.
9. With wet hands shape the dough into a 12-inch circle leaving a slight ridge on the outer edge for the crust. If the dough begins to stick to your hands, simply wet your hands again and continue shaping the dough.
10. Bake the pizza for 15 minutes.
11. Spread the desired sauce onto the pizza then top with cheese and toppings. Bake for an additional 5-7 minutes until cheese is melted. Broil on high for 2-3 minutes to brown the cheese and crust.

To make the marinara sauce

1. Place the red onion into the mixing bow and chop 5 sec / speed 5. Scrape down sides of mixing bowl with spatula.
2. Add the butter and raw cashews to the mixing bowl. Sauté 5 min / 250°F / speed 1. Scrape down sides of bowl wth spatula.
3. Add the tomatoes, bouillon cube, and salt to the mixing bowl, hold the measuring cup in place and blend speed 8 / 1 min.
4. Cook for 15 min / 212°F / speed 2 . Serve hot with pasta or use as pizza sauce.