Blend soaked cashews, lemon juice, nutritional yeast, and a pinch of salt in a food processor until creamy. Chill in the refrigerator while preparing other ingredients.

If using homemade dough, follow your favorite pizza dough recipe and let it rise in a warm place for about an hour until doubled in size. If using store-bought, let it rest at room temperature for 20 minutes.

Thinly slice leeks and soak them in water. Heat olive oil in a skillet over medium heat, add leeks, and cook for 10-15 minutes until tender and caramelized.

Wash and dry Yukon gold potatoes. Slice them into paper-thin rounds using a mandoline or sharp knife.

On a floured surface, roll out the pizza dough into a 10-inch circle for a thin crust. Transfer to a parchment-lined baking sheet.

Spread cashew ricotta evenly across the dough, sprinkle caramelized leeks, and layer thin potato slices. Drizzle with olive oil, rosemary, and red pepper flakes.

Bake in a preheated oven at 475°F for 12-15 minutes until golden brown and potato edges are crisp. Let cool slightly before slicing.