Clean the shallots and cut them into rings. Finely chop the capers. Mix the vegan alternative to crème fraîche with the capers and season to taste with salt and pepper.
Roast the cashews briefly in a frying pan and chop roughly. Wash and drain the arugula, then wash the vegan alternative to salmon filet, pat dry and cut into cubes.
Preheat the oven to 200 °C/390 °F. Place a baking sheet upside down in the oven. Spread the tortilla with the vegan crème and sprinkle the vegan mozzarella alternative and the shallot rings onto it and top with the vegan alternative to salmon. Slide onto the backing sheet and bake the pizzas for about 8-10 minutes. Take the pizza out of the oven and top with the fresh arugula, cashews and the vegan alternative to parmesan. Enjoy!
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