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    Home » Recipes » Mains

    Red Lentil Pizza Crust [Gluten Free]

    Published: Jun 6, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    3.6K shares
    JUMP TO RECIPE

    This red lentil pizza crust is delicious, crunchy and won’t flop over! This wholesome crust has a whopping 18g of protein per serving! PLUS it’s incredibly simple to make. Just blend the ingredients, pour and bake!

    hand lifting slice of pizza from cutting board.
    This recipe was originally published in July 2018. It has been updated for content and photos.

    Pizza dough has never been easier to make, no rising time, no kneading your dough, no rolling and no stretching. You are going to LOVE this lentil pizza crust!

    Here’s a few reasons why

    1. It’s SO easy to make! Like unbelievably easy. Just add everything to your blender, process till smooth, pour and spread onto your pizza tray and bake. So much faster than traditional pizza dough.
    2. This lentil pizza is truly HEALTHY! The crust is made using split red lentils, water and seasoning. That’s it!
    3. Diet friendly. Pizza and dieting don’t typically go hand in hand, but this crust is super low in calories, so go ahead and enjoy, without ANY of the guilt.
    4. Allergen friendly. This recipe is free from all common allergens. It’s not only gluten free, but also grain free. It’s dairy free, egg free, soy free, nut free and corn free.
    Lentil pizza crust on cutting board with sauce, cheese and grilled veggies on top.

    Plus, can you ever have too many pizza options?

    Nah, I didn’t think so.

    Just like my polenta pizza crust and socca flatbread this lentil pizza crust comes together in no time!

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients and preheat your oven.

    ingredients needed to make lentil pizza crust on marble counter

    Then add all the ingredients to a high speed blender. Process on high until smooth and completely pureed. (photos 1-2)

    lentils, water and seasoning in blender to process into batter

    Pour the batter onto a 12″ pizza tray that is lined with parchment paper. Pour the batter in the center of your tray, as you would a pancake. (photo 3)

    Then carefully spread it towards the edges using a silicone spatula. Or lift the pan and tilt it side to side. (photos 4-5)

    NOTE: Do your best to get your crust as evenly spread as possible. Be mindful of the center so that it is not too thick, in order to get the crispiest crust possible.

    pouring lentil batter onto pizza tray and spreading to its edges

    Bake in your preheated oven for about 12 minutes and then remove it and use the parchment paper to help flip the crust over. (photos 6-7)

    flipping lentil pizza crust over to bake the other side

    Once flipped, gently peel the parchment paper off your dough. (photo 8)

    Then return it to the oven for an additional 5 minutes, or until nicely golden. (photo 9)

    baked lentil pizza crust

    Top your pizza as desired, making sure to use precooked veggies and return to the oven for 3-5 minutes. Enjoy.

    Round pizza on cutting board with sauce, cheese and grilled veggies on top.

    How to top your pizza

    Top your lentil pizza with your favourite pizza toppings.

    Go easy on the tomato sauce (or pesto) and make sure to precook any veggies so you’re not adding too much moisture back into your dough.

    Some topping ideas for you:

    1. Sautéed onions, peppers, and mushrooms with steamed broccoli.
    2. Jalapeno or hot banana peppers with red onion and pineapple.
    3. Grilled zucchini, roasted red pepper and caramelized onion.
    4. Very thinly sliced potato, sautéed onion and rosemary.
    5. Caramelized onion, roasted red peppers and black or green olives.

    Or make it a Mexican style pizza, using salsa or enchilada sauce for your base sauce. Then top it with black or refried beans, corn, green onion and jalapeno. Serve it with guacamole or cashew cream for dipping.

    Expert Tips

    • Make sure it’s evenly spread! For the best tasting, crispiest crust possible, do your best not to leave thicker spots. 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 with the parchment paper when spreading your dough. Gently spread the batter across your tray without moving the parchment paper side to side  or you may create gaps and lifted spots 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 crispiness of your dough. Since individual ovens vary greatly, just make sure to keep an eye on it 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.

    More delicious lentil dishes

    • slice of lentil shepherd's pie in plate with fork.
      Lentil Shepherd’s Pie [Oil Free]
    • Plate of pasta with vegan meatballs and tomato sauce on top.
      Vegan Lentil Meatballs [Oil Free+GF]
    • lentil pancakes stacked on plate with fruit on top and syrup dripping down.
      Banana Lentil Pancakes [Oil Free]
    • Veggie Lentil Nuggets on plate with tray of nuggets behind
      Baked Lentil Veggie Nuggets

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    hand lifting slice of pizza from cutting board.

    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!
    5 from 52 votes
    Print Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 2 Servings (Makes one 12″ Pizza)
    Calories: 248kcal

    Equipment

    Picture of blender on white background.
    Vitamix Blender

    Ingredients

    • ¾ cup dry SPLIT red lentils uncooked
    • 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

      Prevent your screen from going dark

      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.

      Video

      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.

      Topping Ideas:

      1. Vegan mozzarella w/ sautéed onions, peppers, and mushrooms with steamed broccoli.
      2. Vegan mozzarella w/ jalapeno or hot banana peppers with red onion and pineapple.
      3. Grilled zucchini, roasted red pepper and caramelized onion.
      4. Very thinly sliced potato, sautéed onion and rosemary.
      5. Caramelized onion, roasted red peppers and black or green olives.
      The nutritional information is for half of the pizza crust. Toppings are not included in the calculation.

      Nutrition

      Calories: 248kcal | Carbohydrates: 43g | Protein: 18g | Sodium: 882mg | Potassium: 685mg | Fiber: 21g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 6mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      3.6K shares

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      1. Laura

        January 13, 2023 at 8:29 pm

        5 stars
        Absolutely amazing! Taste and texture just like flat bread. Thanks for a great recipe!

        Reply
        • Rosa

          January 14, 2023 at 8:44 am

          You’re most welcome Laura, glad you enjoyed it.

          Reply
      2. Kayleigh

        September 20, 2022 at 4:44 pm

        5 stars
        Absolutely delicious and so easy! It has a really subtle nutty peppery flavour. Do try it.

        Reply
        • Rosa

          September 21, 2022 at 10:35 am

          Thrilled you enjoyed Kayleigh!

          Reply
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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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