For the Chipotle Lentil tomato sauce:

• 2 tsp extra virgin olive oil
• 1/2 cup finely chopped red onion
• 2 cloves of garlic minced
• 1/2 cup chopped carrot chopped small (optional)
• 1/2 tsp dry oregano
• 1 tsp dry basil or 1 Tbsp packed chopped fresh basil
• 2 cups chopped tomato or canned (loaded) 2 juicy tomatoes
• 1 tbsp tomato paste optional
• 1 chipotle chili pepper in adobo sauce
• 1/2 tsp salt
• 1/3 cup red/pink lentils masoor dal, washed and drained
• 1 cup water
• 1 tsp apple cider vinegar
• 1/4 tsp cayenne or to taste feel free to leave out the cayenne
• generous dash of black pepper

For the Pizza:

• Use any of my white wheat or gluten-free pan pizza crusts
• nutritional yeast, fresh basil leaves, salt, pepper
• Vegan ricotta such as kite hill almond ricotta or vegan mozzarella