Bolognese pizza with cashew ‘parmesan’ (vegan)

I cheeky little pizza recipe for you. Fluffy base topped with a delicious lentil bolognese, cashew parmesan and lots of fresh mint and a good sprinkle of chilli flakes. It’s a wonderfully flavoursome combination.

The puy lentils and mushrooms in the bolognese add such a hearty rich taste and texture to the bolognese – and by the way its just as good with rice or wedges so make a big batch.


I used a pre-cooked pack of puy lentils here for speed but feel free to swap for home cooked lentils.

The cashew ‘parmesan’ is a brilliant sprinkle to roast veg, salads or dips.

I hope you love this tasty pizza! Much love, Niki xxx

I'd love to know if you made this recipe.

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  Makes 2 medium pizzas servings
  1 1/2 hrs preparation time
  40 minutes cook time


To make the dough; 

  • 400g flour – I used 1/2 white 1/2 spelt
  • 1/4 tsp sea salt 
  • 1 tsp quick yeast 
  • 1 tsp sugar 
  • 2 tbsp olive oil 
  • 300- 350 ml luke warm water 
  • Mix together – leave for a few minutes Look


  • 1 large onion chopped roughly 
  • 2 tbsp extra virgin olive oil 
  • 4 cloves garlic sliced 
  • 1/2 tsp oregano
  • 1 tsp caraway 
  • 2 tsp smoked paprika 
  • 120g tomatoes, coarsely chopped
  • 150g mushrooms chopped 
  • 250g pack ready to eat puy lentils or cooked lentils
  • 2 tsp sun dried  tomato purée or tomato puree
  • 2 tbsp balsamic vinegar
  • 1 tbsp vegan Worcester sauce 
  • 1 tsp tamari or soy
  • Twist black pepper 
  • 1 tsp sea salt 

For the cashew Parmesan; 

  • 100g cashews 
  • 2 tbsp nutritional yeast 
  • 1 tsp garlic powder 
  • 1/2 tsp sea salt 


  • Fresh mint shredded
  • Chilli flakes
  • Olive oil


To make the dough;

  1. Add the dry ingredients to a large bowl – mix well. 
  2. Mix in the olive oil with the luke warm water.
  3. Bring together until you have a dough. Tip the dough onto a floured chopping board. Knead for a few minutes until the dough is springy. Add more flour if needed.
  4. Add back to the bowl and cover with a damp cloth for about an hr. 
  5. Transfer back onto the floured chopping board and knead again to knock back.

To make the topping; 

  1. Add the oil to a large pan and heat to a low to medium heat. Add the onion and for aprox 8-10 minutes until soft and browning. Add in the garlic and herbs and stir for another few minutes, then add in tomatoes and mushrooms. Cook down for 3-4 minutes then add the lentils, tomato puree, balsamic, worchester sauce and soy.  Stir and simmer for 5 minutes.
  2. Season well.

To make the Parmesan; 

  1. Add all the ingredients to a food processor and blitz, not too much as you want some texture. 

To make the pizza; 

  1. Heat the oven to 180C and lightly oil a large baking tray. 
  2. To make two medium pizzas – Divide the dough into two then roll out the dough on a floured chopping board. Place on the baking trays.
  3. Top the pizza with the bolognese then bake for 15 minutes, until the crust is cooked and a little golden. 
  4. Remove from the oven and then top with cashew parmesan, fresh mint and chilli flakes

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  1. […] is also a fantastic way to up your reds; a fun way to get kids even more excited is to top that Bolognese on top of a pizza base! Delicious and […]

  2. Jenny Keller on February 11, 2021 at 4:39 pm

    Hi! What does “1 caraway” mean and/or equal in this recipe? Thanks.

    • Niki on February 11, 2021 at 8:29 pm

      Hi Jenny
      Its 1 tsp

      Love, Niki xx

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Recipe Tags: bolognese lentls pizza


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