Red Lentil Pizza Crust [Gluten Free]
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 Servings (Makes one 12" Pizza)
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Calories
248 kcal
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Course
Main Course
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Cuisine
Italian
Red Lentil Pizza Crust [Gluten Free]
Description
This Red Lentil Pizza Crust employs dry, split red lentils blended with water and a selection of herbs and garlic powder to form a smooth batter. Spreading the batter thin and evenly across parchment paper ensures the crust bakes uniformly without soggy spots. Baking is done initially on one side until set, then the crust is flipped to bake the other side until golden and crisp.
The flavor incorporates the earthiness of lentils with garlic and Italian herbs, delivering a unique taste compared to traditional wheat crusts. The texture is crisp on the outside and tender slightly inside, making it a distinct gluten-free option.
After baking the crust, toppings can be added and briefly baked again to warm and meld flavors before serving. Suggested toppings range from vegan mozzarella and vegetables to caramelized onions and peppers. Using convection bake and the bottom oven rack helps maximize crispness.
Even spreading without damaging the parchment, using convection heat, and monitoring thickness are key to success. The crust can be customized with various herb blends or topped with savory ingredients.
Ingredients
- ¾ cup red lentils uncooked/unsoaked, dry; split
- ¾ cup water
- 1.5 teaspoon garlic powder
- ½ teaspoon basil dried
- ½ teaspoon oregano dried
- ¾ teaspoon salt sea salt
Plus your choice of toppings
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.
Notes
- Spread the lentil batter evenly, paying attention to the center, to ensure a uniformly crisp crust.
- Gently spread the dough on parchment paper to avoid tearing or gaps that hinder cooking.
- Use convection bake at 450°F and place the crust on the bottom oven rack for best crisping results.
- If a convection oven is unavailable, bake a few minutes longer while monitoring to prevent overcooking.
- Use parchment paper to assist flipping the crust mid-bake, removing it before the second baking stage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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