As I mentioned a few posts back, my family and I are currently eating gluten-free. Which is turning out to be pretty easy, as the main source of gluten in our diet is bread, so we’ve just stopped eating bread (and I’ve made the occasional loaf of gluten-free bread using a bread mix). But we are all pizza lovers – we eat pizza every week, without fail. So I’ve had to come up with a gluten-free option for our pizza crusts – and this lentil pizza crust is pretty damn good.
One week, I made a quinoa crust, which I enjoyed but no-one else quite liked it. Going to have to play around with that one…
Another week I made pizza crusts using spelt flour, which isn’t gluten-free so I guess that was cheating (but I’m hoping my kids are just sensitive to wheat rather than gluten…).
And this week, I made lentil pizza crusts, which me and my eldest son thought were pretty amazing. To be truthful, my husband wasn’t too keen on it (he admitted he would rather have a meatlover’s pizza from Domino’s *rolls eyes*) but I wonder if I hadn’t told him it was made from lentils, if he would have enjoyed it more? Oh well.
Lentil pizza crust
Each pizza contains approximately 1/2 cup of red lentils, which will provide you with a lot of protein, iron, copper, manganese and folate. source Is this the most nutritious pizza base ever? I think so!
Feel free to play around with the seasonings in the lentil pizza crust recipe – I used a little oregano and garlic but you could use more, or use other herbs! Have fun with it!
Also, in case you were wondering, here’s what I’ve topped my lentil pizza crust with: passata (tomato puree), tomato, onion, artichoke, capsicum, olives and mushroom (then some fresh brahmi and purslane added after baking, plus a few brahmi flowers because they are cute :) ). Yes, it’s cheeseless! Sometimes I’ll make a vegan cheese (like the one in this recipe) but most of the time we eat cheeseless pizza.
- 2 cups dry red lentils
- 2 cups water
- 1 clove of garlic
- ½ tsp salt
- 1 tsp dried oregano leaves
- Blend all ingredients (I used my Optimum 9400 high speed blender) until the lentils are thoroughly broken down.
- Preheat a frying pan (greased with a little bit of olive oil if needed) over low-med heat.
- Pour about ¾ cup of batter into the frying pan and spread with the back of a spoon (it will look like a huge pancake).
- Fry for about 3 minutes or until top is dry/cooked through.
- Flip and cook for a further 2 minutes.
- Repeat with remaining batter to make 4-5 pizza crusts.
- Preheat the oven to 180C/350F.
- Place the pizza crusts on baking trays and top with sauce & toppings of your choice, and bake for around 10 minutes.
- Slice and serve.
More vegan pizza recipes you might like:
Now it’s your turn!
- What would you top this pizza with?
- Do you eat cheeseless pizzas?
- Are pizzas a regular meal in your house too?
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