Heat oven to 500 degrees F. Line a round 10 inch cake pan with parchment paper and spray with cooking spray. (helps if the bottom is removable)
Make the crust in a high power blender and blend quinoa, eggs, water, baking powder, oregano and salt until smooth. Pour into the prepared pan and bake for 25 minutes until golden brown.
Clean out the blender and process the ingredients for the cashew cheese until it resembles a hummus.
For the toppings in a large skillet over medium heat add oil. Add garlic, chili flakes and kale, and saute for 2-3 minutes. Season with salt.
With the pizza crust still in pan, spread with cashew cheese and top with greens and artichoke hearts. Bake another 5-10 minutes until heated through and serve immediately.