In a mixing bowl whisk eggs with oil.
Add almond meal. tapioca flour, oregano and salt and mix to combine well.
Use a spatular to scrape sticky dough into a rough ball. Use the spatula to spoon dough onto a flat surface lined with a large piece of greaseproof paper.
Place a second large piece of greaseproof paper over top and roll dough out to 1/2 cm thick using a rolling pin.
Carefully remove top piece of greaseproof paper and bake in oven on a flat tray for 10 -12 minutes or until base begins to slightly colour.
Meanwhile make topping. Mix together tomato paste, garlic and chilli.
Remove base from oven and spread paste evenly to the edges using the back of a spoon.
Sprinkle with baby spinach leaves, basil, onion and capsicum.
Dollop or drizzle with cashew cheese (I use a piping bag to make a fun pattern).
Bake in oven for 15 - 20 minutes or until toppings are cooked and edges are golden.
Dress fresh rocket leaves with olive oil and serve on top of pizza.