Bolognese pizza with cashew ‘parmesan’ (vegan)

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