Red Lentil Pizza Crust [Gluten Free]
User Reviews
5.0
219 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
25 mins
-
Servings
2 Servings (Makes one 12" Pizza)
-
Calories
248 kcal
-
Course
Main Course
-
Cuisine
Italian
Red Lentil Pizza Crust [Gluten Free]
Report
This lentil pizza is delicious, crunchy and won't flop over! The crust is protein packed and incredibly simple to make. Just blend, pour and bake!
Share:
Ingredients
- ¾ cup dry SPLIT red lentils uncooked/unsoaked
- ¾ cup water
- 1.5 teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon sea salt
Plus your choice of toppings
Add to Shopping List
Instructions
- Line a 12" round pizza tray with parchment paper and preheat your oven to 450 degrees F convection bake.
- Add all the ingredients to a high speed blender and process on high for about 30-60 seconds, or until completely pureed.
- Pour the mixture on your prepared pizza tray and spread it out as thinly and evenly as possible, using a silicone spatula.
- Bake for 12 minutes. Then carefully flip the dough, using the parchment to help flip it over. Then peel off the parchment paper and return the crust to the oven for 5 more minutes until golden.
- Top your pizza as desired and bake for a 3-5 minutes to heat your toppings. Then remove from the oven and let rest for 1-2 minutes before slicing.
Equipments used:
Notes
- Make sure it's evenly spread! For the best tasting, crispiest lentil pizza crust possible, do your best not to leave thicker spots in your crust. Be extra mindful of the center when spreading your crust to the edges. Thicker spots won't crisp up as well.
- Don't spread TOO thin. Try not to fuss too much when spreading your dough and do so gently. Gently spread the batter across your tray without moving the parchment paper around too much or you may make create gaps in your dough. The wet parchment will crease easily, so don't use much force to spread the batter around.
- Use convection bake. Convection bake uses a fan to blow the hot air around your oven. By circulating the air, you'll get a steady, dry temperature resulting in even cooking and a crispier crust. If you don't have a convection bake oven, you may need to cook your crust for a couple of extra minutes. Just keep an eye on it until desired crispiness is reached.
- Use the bottom rack. Cook your lentil pizza crust on the bottom rack for best results. Again, this will help increase the crispiness of your dough. Since individual ovens vary greatly, just make sure to keep an eye on your crust to prevent it from being overdone.
- Parchment paper is your friend. Use the parchment paper to help flip the dough with ease after the first step of baking. Then gently remove the paper and discard to bake the other side.
- The nutritional information is for half of the pizza crust. Toppings are not included in the calculation.
- Vegan mozzarella w/ sautéed onions, peppers, and mushrooms with steamed broccoli.
- Vegan mozzarella w/ jalapeno or hot banana peppers with red onion and pineapple.
- Grilled zucchini, roasted red pepper and caramelized onion.
- Very thinly sliced potato, sautéed onion and rosemary.
- Caramelized onion, roasted red peppers and black or green olives.
Nutrition Information
Show Details
Calories
248cal
(12%)
Carbohydrates
43g
(14%)
Protein
18g
(36%)
Sodium
882mg
(37%)
Potassium
685mg
(20%)
Fiber
21g
(84%)
Sugar
1g
(2%)
Vitamin A
37IU
(1%)
Vitamin C
3mg
(3%)
Calcium
56mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Servings (Makes one 12" Pizza)
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248cal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 18g | 36% |
| Sodium | 882mg | 37% |
| Potassium | 685mg | 15% |
| Fiber | 21g | 84% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 56mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
219 reviews
Excellent
Other Recipes
You'll Also Love
