1. Preheat the oven to 400°F. In two batches in a food processor, grind the cauliflower along with the cashews, Parmesan cheese and oregano, until the mixture is the consistency of fine breadcrumbs. Transfer to a large bowl. Make a well in the center and break the eggs into it. Knead by hand until the mixture forms a workable dough.
2. Spread the cauliflower dough into a 1/4-inch thick oval shape on a parchment-lined baking sheet. Bake for about 30 minutes, or until golden-brown.
3. While the crust bakes, cut onions and pepper into thin rings. Spread the pesto evenly over the crust, and top with onions, peppers and mozzarella slices. Sprinkle over the olives. Bake for about 15 minutes or until cheese is melted and vegetables are softened. Top with basil and serve.
Per serving: 894 calories, 55g fat, 22g saturated fat, 191mg cholesterol, 1598mg sodium, 55g carbohydrate, 12g fiber, 25g sugar, 57g protein