Bolognese Pizza with Cashew ‘Parmesan’

This bolognese pizza is absolutely delicious! A fluffy base with a chunky puy lentil topping. Sprinkle some cashew 'Parmesan' for extra flavour.
Bolognese pizza with cashew 'parmesan'

A 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, it’s 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.

The Recipe

Bolognese pizza with cashew 'parmesan'

Bolognese Pizza with Cashew ‘Parmesan’

This bolognese pizza is absolutely delicious! A fluffy base with a chunky puy lentil topping. Sprinkle some ‘cashew’ parmesan for extra flavour.
Prep time: 1 hour 30 minutes
Cook time: 40 minutes
Makes 2 medium pizzas servings
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For the dough

  • 400 g 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–leave for a few minutes.

For the bolognese

  • 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
  • 120 g tomatoes coarsely chopped
  • 150 g mushrooms chopped
  • 250 g 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

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

For the toppings

  • Fresh mint shredded
  • Chilli flakes
  • Olive oil


To make the dough

  • Add the dry ingredients to a large bowl–mix well.
  • Mix in the olive oil with the lukewarm water.
  • 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.
  • Add back to the bowl and cover with a damp cloth for about a hr.
  • Transfer back onto the floured chopping board and knead again to knock back.

To make the topping

  • When the oil is in the pan, it will be a low to medium heat.
  • Add the onion and for approx 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, Worcester sauce and soy. Stir and simmer for 5 minutes.
  • Season well.

To make the 'Parmesan '

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

To make the pizza

  • Heat the oven to 180C and lightly oil a large baking tray.
  • 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.
  • Top the pizza with the bolognese, then bake for 15 minutes, until the crust is cooked and a little golden.
  • Remove from the oven and then top with cashew parmesan, fresh mint and chilli flakes.
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