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
And this week, I made lentil pizza crusts.
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 but most of the time we eat cheeseless pizza.
Lentil Pizza Crust [Vegan, Gluten-Free]
- 2 cup dry red lentils
- 1 cup water
- 1 clove of garlic
- 1/2 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.