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Preheat oven to 180 degrees.
Very thinly slice the mushrooms, courgette, onion, and pepper. Put them all in a large bowl.
In another bowl, add the plain flour, corn flour, and a generous amount of olive oil. Mix slowly, adding water until the mixture is thin.
Add a pinch of salt, pepper, and mixed herbs to the flour mixture and stir well before pouring over the vegetables.
Use your hands to mix the vegetables and the flour mixture, then place the mixture as thinly as possible on a tray. To ensure an even thin spread, place a piece of greaseproof paper over the top and roll out with a rolling pin.
Sprinkle some (vegan) Parmesan on top and drizzle with more olive oil.
Place in the oven for 35-40 minutes.
Cool for 1 hour, then serve.