Prepare wholemeal pizza crust has per link. Wrap and freeze one ball of dough for later use.
Preheat oven to 250 degrees C for 30 minutes prior to cooking the pizza.
Using a mandolin, finely slice onions.
In a large, heavy-bottomed pot heat the olive oil on a low heat.
Add the onions, thyme, sage, salt and sugar. Stir.
Add the water.
Cook on a very low heat for around 30 minutes stirring occasionally. Don't let the onions stick.
When they are almost done, add the vinegar. Stir.
The onions will be sweet and slightly caramel in colour when they are done.
Set aside to cool.
In a food processor add the cashew cream ingredients and blend until smooth. Adjust to taste.
Put the cream in a squeezable bottle.
Liberally sprinkle semolina on a baking or pizza tray. Roll out the dough to a rectangle, pinching the edges to form a frame.
Spoon the caramelised onion on to the base generously
Lay kalamata olives evenly over the onions.
Bake in the oven for 15-17 minutes or until the dough edges start to crisp and brown.
Remove from the oven and squeeze the cashew cream across the top in a criss-cross pattern.
Garnish with fresh thyme, a sprinkle of sea salt and serve