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!

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
- 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.
- This lentil pizza is truly HEALTHY! The crust is made using split red lentils, water and seasoning. That’s it!
- 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.
- 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.
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.
Then add all the ingredients to a high speed blender. Process on high until smooth and completely pureed. (photos 1-2)
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.
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)
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)
Top your pizza as desired, making sure to use precooked veggies and return to the oven for 3-5 minutes. Enjoy.
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:
- Sautéed onions, peppers, and mushrooms with steamed broccoli.
- Jalapeno or hot banana peppers with red onion and pineapple.
- Grilled zucchini, roasted red pepper and caramelized onion.
- Very thinly sliced potato, sautéed onion and rosemary.
- 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
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
📖 Recipe
Equipment
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
- 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
Topping Ideas:
- Vegan mozzarella w/ sautéed onions, peppers, and mushrooms with steamed broccoli.
- Vegan mozzarella w/ jalapeno or hot banana peppers with red onion and pineapple.
- Grilled zucchini, roasted red pepper and caramelized onion.
- Very thinly sliced potato, sautéed onion and rosemary.
- Caramelized onion, roasted red peppers and black or green olives.
Mandy Ulcar
Best lentil crust recipe. I keep coming back to it. Sometimes I add chilli flakes or other herbs to the crust. It’s always delicious! Just made it topped with roasted garlic peppers cauliflower and kale. A little Parmesano cheese to hold it all together. So good!
Rosa
Thanks for sharing Mandy. So glad you love our lentil pizza crust! 🙂
Theresa
This was so easy and yummy ..a no brainer as far as a go to staples to throw together anytime. I didn’t spread it out evenly so some of it cooked up thicker like a pita so I ate it not as pizza but as side with my salad or tofu and veggies or just to munch. Thanks for this recipe!
Rosa
You’re welcome Theresa! Thrilled you enjoyed it and thank you for the review. 🙂
Corrine Munro
Does it have to be RED lentils? Can I use brown? Thanks
Rosa
Yes, this recipe has only been tested with red lentils as they make great binders. Brown lentils would likely need another ingredient to help everything hold together.
Angela Elson
I’ve tried this before and love it. Thanks. Easier then making regular dough. I’m not gluten intolerant but I prefer this anyway as a healthier option 👍🤗
Shelley McKay
Do you need to soak the lentils first? Looking forward to trying this.
Rosa
No need to presoak. Enjoy! 🙂
Tracey
Can you make ahead and freeze?
Rosa
Yes
Samar
hey there! can we use any kind of lentil?
Rosa
Hi Samar, this recipe has only been tested with red lentils. Hope you enjoy.
Kimberly Wray
I needn’t have been skeptical. Great recipe. Didn’t need to double bake it, 12 minutes was plenty to be ready for toppings. So filling and healthy. Thank you! X
Rosa
You’re welcome Kimberly. Glad you enjoyed it. 🙂
Laura
Absolutely amazing! Taste and texture just like flat bread. Thanks for a great recipe!
Rosa
You’re most welcome Laura, glad you enjoyed it.
Kayleigh
Absolutely delicious and so easy! It has a really subtle nutty peppery flavour. Do try it.
Rosa
Thrilled you enjoyed Kayleigh!