Preheat your oven to 180°C (355°F) on fan bake and liberally grease two 21cm (8 inch) round cake tins with removable sides with olive oil.
Base: Put all base ingredients in a blender and blend until super smooth. Then pour into your two tins and bake for 15 minutes until just starting to brown on top and it feels fully cooked but still tender when pressed with your finger.
Mushrooms: Heat coconut oil in a flat pan on low, add sliced shallots and saute for a few minutes until they start to caramelise, then add garlic for 2 minutes, then finally your robust/firm mushrooms (whites/browns/portabellos). Saute for a few minutes until they just begin to release their juices, then turn off the heat and add your delicate mushrooms (oyster/wild mushrooms) and thyme and stir to combine.
Mozzarella Sauce: Put all mozzarella ingredients in a blender and blend until super smooth, then drizzle over 1/4 cup on each pizza. You'll have leftovers but see the notes below for how to use.
Remove your bases from the oven when done, let cool for a few minutes, then carefully with a sharp knife score round the edge to ease them away from the tin. Unlock the sides, then using your knife, carefully slice underneath the pizza moving around the tin, to ease it away from the base. It needs a bit of tender loving care to remove it here so go easy.
Place the bases on a baking tray, cover with mushrooms leaving a 3cm border around the edge, drizzle with mozzarella, then pop back in the oven for 2 minutes to heat up.
Remove and leave for a few minutes before slicing and serving.
Enjoy with a big salad and devour!