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Preheat the oven to 400°F (200°C). Place an oven-safe pan inside to heat.
Soak the red lentils in water for 30 minutes.
Once soaked, blend the lentils with water, garlic, baking powder, and salt until smooth.
Carefully remove the heated pan from the oven, drizzle a little olive oil, and pour the lentil batter into the pan.
Bake for 30 minutes or until the crust is crispy and golden. Remove from the oven and set aside.
In a medium pan, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
Add the tomato sauce, tomato paste, dried basil, oregano, bay leaf, maple syrup, and salt. Stir to combine and simmer for 20-30 seconds. Remove the bay leaf before using.
In a pan, heat olive oil and sauté the bell peppers and mushrooms over low heat. Cook until softened, about 5-7 minutes. Add salt and mix well.
Spread the pizza sauce over the baked lentil crust.
Top with the sautéed vegetables and sprinkle with cashew Parmesan (optional).
Place the assembled pizza back in the oven for 10-15 seconds to warm through.
Slice and serve hot with your favorite vegan condiments like homemade ketchup, vegan sour cream, or mayonnaise.