For the lentil sausage mixture:

• 15 ounce lentils and drained or 1 1/2 cups of cooked lentils, canned, washed
• 1 tablespoon soy sauce , use tamari for Glutenfree, coconut aminos for soyfree
• 1 tablespoon maple syrup
• 1/2 teaspoon fennel seeds crushed
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon sage ground
• 1/2 teaspoon thyme dried
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

For the cashew mozzarella sauce:

• 1/2 cup cashews raw, soaked in hot water for 15 minutes
• 1/2 cup water
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon basil
• 1/2 teaspoon miso Use chickpea miso or use nutritional yeast for Soyfree, mellow, or 2 tsp nutritional yeast optional

For the other ingredients in the pizza bowl:

• 1 red bell pepper thinly sliced
• 1/2 cup onion thinly sliced
• 1 cup mushrooms thinly sliced
• black pepper as needed
• salt as needed
• oil as needed for roasting the peppers and mushrooms
• 2 cups crisp greens or spinach
• tomato chopped, as needed
• 1/4 cup basil fresh
• 1/2 cup quinoa uncooked or 1 1/4 cup cooked or other grains of choice
• 1/2 cup pizza sauce see notes for diy pizza sauce