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Red Lentil Pizza Crust [Gluten Free]

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!

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

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

Instructions

    Cup of Yum
  1. Line a 12" round pizza tray with parchment paper and preheat your oven to 450 degrees F convection bake.
  2. Add all the ingredients to a high speed blender and process on high for about 30-60 seconds, or until completely pureed.
  3. Pour the mixture on your prepared pizza tray and spread it out as thinly and evenly as possible, using a silicone spatula.
  4. 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.
  5. 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

  • 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.
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Nutrition Information

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

% 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.