1 10-ounce can mandarin oranges, drained (This is more than is needed for the topping, but the pizza tastes luscious with extra mandarin oranges served along with it.)
Place cashews in a colander and rinse well under hot water. Place cashews, coconut milk, pineapple juice concentrate, sugar, salt, and vanilla in blender and blend until very smooth. A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.
Meanwhile, place water and agar in small saucepan. Cover, and bring to boil over high heat. Reduce heat and cook at a low boil for 60 seconds. Immediately pour agar mixture into blender mixture. Scrape pan with a rubber spatula to get all the agar mixture. Blend until thoroughly combined. Pour blender mixture into a container and chill in refrigerator for at least 4 hours or up to 18 hours.
Meanwhile, prepare crust. Preheat oven to 350°F.
Place almonds in food processor and process until very fine and powdery.
Add walnuts and coconut and process until the fine. Stop processor and scrape sides. Continue processing until crumbs start to stick together a little and form slightly larger, moister crumbs. This should take about 1 to 2 minutes. Do not process too long or it will turn into nut butter.
Add oats, date sugar, and salt and process until oats are finely ground.
Add coconut oil and process until thoroughly incorporated.
Add applesauce at little at a time, mixing after each addition, until mixture can be formed into a soft, but not sticky, ball. See note.
Press mixture evenly into a 10-inch diameter circle on a baking sheet or the bottom of a 9-inch to 10-inch springform pan.
Bake at 350°F for 12 to 14 minutes. Remove from oven and allow to cool completely.
When filling is thoroughly chilled, remove from refrigerator and mash with a fork or pastry cutter to transform mixture into a spreadable consistency. Mixture will not be completely smooth. Spoon filling evenly over crust.
Arrange fruit over filling. (Or, to save time, mix all fruit together and spoon over top pizza.)
1. It’s easy to add too much applesauce and make the crust mixture too sticky. To prevent this, I add a little applesauce at a time, mix well after each addition, and then gather some of the mixture together with my hands. If it sticks together well and can be formed into a ball, then it’s ready.
2. Although this recipe doesn’t take a great deal of time to prepare, it isn’t one that can be started 20 minutes before you want to eat it. Because the filling needs to chill for several hours and the crust needs to cool before adding the filling, I recommend preparing these 1 to 3 days before you want to serve the pizza. Then you can assemble it in a few minutes when you are ready to serve.
Recipe by JennifersKitchen at https://jenniferskitchen.com/2016/08/healthy-vegan-fruit-pizza.html