For the lentil sausage mixture:

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

For the cashew mozzarella sauce:

• 1/2 cup raw cashews 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 mellow miso or 2 teaspoon nutritional yeast optional (Use chickpea miso or use nutritional yeast for Soyfree)

For the other ingredients in the pizza bowl:

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