Soak cashews overnight or place cashews in a bowl and pour boiling water over them and soak for 15+ minutes.

For the dough: In a large bowl add flour, salt and baking powder and mix together. Add oil and warm water 1/3 of a cup at a time and mix with a spoon. Once dough starts to stick together then knead with your hands until a ball forms (add 1 Tbsp of water if dough is too flakey to stick together). Let rest for 15 minutes. 

Meanwhile, prep all veggies and drain and rinse garbanzo beans.

Use a strainer to drain cashews and place in high speed blender along with all other ingredients under "Cashew Sauce". Blend until smooth, 1-2 minutes.

Divide dough in two balls. Roll out each ball until it's the size of the large skillet (cast iron preferred, see notes below about different pans) you'll use to cook veggies and flatbread.

In small sauce pan, heat red pizza sauce until warm. Then set aside.

In a large skillet (preferably cast iron), on medium heat, drizzle oil and sauté onions, broccoli, mushrooms, and garbanzo beans until veggies are softened. Season with a dash of salt and pepper. Place veggie mixture on a large plate and set aside.

In the same large skillet (option to drizzle more oil if needed) place one of the flatbreads in and cook on medium heat until bottom browns, then flip and cook second side until it's also browned. Then remove and place flat bread on a cutting board and start cooking the second flatbread. 

To assemble cooked flatbread: use a spoon to evenly coat flatbread with half of the red sauce, then half of the veggie and garbanzo bean mixture, then olives, basil, cherry tomatoes, and a generous heaping of arugula. When second flatbread has finished cooking, assemble that one the same way.

Use a knife to cut each flatbread (four pieces is easiest) and drizzle with cashew sauce and optional red pepper flakes once plated. Enjoy!