Bring large skillet to medium heat. Once hot, add 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), onion and peppers. Season with salt, herbs and stir. Cook until soft and slightly charred – 10-15 minutes, adding the mushrooms in the last few minutes. Set aside.
Prepare vegan parmesan if you haven’t already by blitzing raw cashews, sea salt, nutritional yeast and garlic powder in a food processor until a fine meal is reached. Transfer to jar and refrigerate to keep fresh.
Use the baking sheet to gently slide the pizza (WITH the parchment underneath) directly onto the oven rack. The parchment will help prevent it from falling through.
*You can sub one 6-ounce (170-g) can tomato paste in place of one 15-ounce (425-g) can tomato sauce.
*Nutrition information is a rough estimate.