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!
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
- It’s SO easy to make! Like crazy 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 pizza recipes
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Buon appetito,
Rosa
Equipment
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
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 1 minute, 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, remove the parchment paper and return to the oven for 5 more minutes until the crust is nicely golden.
- Top your pizza as desired and bake for a 3-5 minutes longer. Then remove from the oven and let rest for 1-2 minutes before slicing.
Michelle
Wow. I was hopeful due the other reviews and the nice photos, but this pizza crust exceeded my expectations! It only took a couple of minutes to prepare, was easy to spread, and was seriously DELICIOUS. It’s shocking to me that these couple of ingredients could make a firm, yet slightly chewy crust. I topped with crushed tomatoes, a little very thinly sliced fresh mozzarella and roasted eggplant. My husband raved about it and was shocked when I told him the ingredients. He said, “Now we can eat pizza every day!” Oh – and I only had whole red lentils so I used those blended in the Vitamix. Thank you!
Rosa
Thanks so much for sharing Michelle. So happy you both enjoyed!
Rebecca
Does this not need soaking first or boiling water to soften lentils?
Rosa
No need to pre cook or soak the split red lentils. Enjoy!
M
Surprisingly good. Have you ever tried to freeze them? If so how is it done? Do you cook one half and then when you flip and add toppings you freeze it and then just take out at a later day and cook the uncooked half for the rest of the time?
I want to make a bunch and just have them frozen to use throughout the month. But wasn’t sure if it’d make it gross and soggy?
Thank you!
Rosa
Thrilled you enjoyed! I’d freeze the crusts fully cooked but cool to room temperature before freezing.
Julie Hawkes
Surely the lentils need or cooking before bkending
Rosa
Hello Julie, I assure you they do not need pre-cooking. I’ve tested this recipe exactly as written several times. Did you give it a try?
Cherri
I usually make a quinoa crust which is also delish but your Lentil Pizza crust is much more filling. We only needed half as much. I used fresh garlic cloves instead of garlic powder and added basil, pepper and thyme to the blender for kicks. For toppings we used red pepper, shiitake, garlic, onion, cheese and tomatoes. For one of the pizzas I cooked the shiitake, red pepper, onion and garlic. For the second one we topped it with uncooked veggies. Both were equally crispy so next time I won’t pre cook the veg. Thanks for another great recipe. Vegan Elote Salad is next up.
Rosa
Thanks so much for the review Cherri. 🙂 Thrilled you enjoyed this pizza crust, and thank you for sharing your process with us.
Aditishaligram
Tried it, it was very delicious
Rosa
So glad you enjoyed!
Christy
Seriously genius! I can’t believe that something this easy can be so delicious! Thanks for this amazing recipe. My go to pizza crust from now on 100%.
Rosa
Aww thanks so much for the review Christy. Thrilled you enjoyed!
Lara
Hello,
I tried to make this pizza base last night. I followed the instructions exactly, but once everything was blended, it was super liquidy. If I were to spread it onto a sheet, it would probably never cook. It was the consistency of water.
I added 5 tablespoons of brown rice flour and 3 tablespoons of ground flaxseeds. Then it was thick enough to pour into a lined tray. I put oil on one of the lined trays but not on the other. The one without oil stuck to the lined parchment paper badly.
Can you give any tips please?
Thank you 🙂
Rosa
Hi Lara, it sounds like too much water was used, or not enough lentils. The batter should not be the consistency of water, and this recipe has been tested numerous times with the measurements listed. There are process shots included that show the consistency, which might help. Some extra tips: make sure to use uncooked split red lentils (not canned) and do not soak them first. Place them in the blender dry with the water. Hope that helps! 🙂
Heather
This worked perfectly. I was skeptical because I used whole red lentils, but it worked. I didn’t tell my family what the crust was made of and when done I was told “This was good. That’s a keeper.” (Usually when I make something gluten free I get nothing but complaints.) It was just the perfect combination of crunch with a little bit of softness and so super simple to throw together. I will definitely make this again. Thank you.
Rosa
So happy to hear that Heather! Thanks so much for sharing. 🙂
Paulette
I have whole red lentils on hand. Since you’re grinding them, does it matter if they’re split first?
Rosa
Hi Paulette, split lentils are unique and act as a binder in this recipe. I have not personally tried with whole lentils, but if you’d like to experiment, you may give it a try. Let me know if you do.
Matthew
Wow. Loved it. I can’t believe the crust was so good and healthy. I doubled it up and am very happy to have more leftovers.
I sauteed red and green bell peppers, onions and garlic for toppings. Thin layer of mezzetas pizza sauce. Added sliced pepperoni’s and pizza cheese. Wish I could share a photo.
Any idea if lentil flour would work or other ways to reduce the crunch? TMJ in my household so we need a little less crunch.
Rosa
Thanks so much for the review Matthew. Thrilled you enjoyed. 🙂
To reduce the crunch, don’t spread the crust as thin. If you keep it a bit thicker it will be much softer. You may also cook in the center rack, instead of bottom rack to prevent the bottom from getting crispy.
Cary Chiasson
I used this recipe as a guide. It turned out really well. I used sprouted Lentils in my recipe. I used the same measurements. It turned out really well and was really crispy and had a wonderful flavor. I used my nutri-bullet and had the measurements for the lentils and then put in some braggs seasonings and some curry seasoning and then the water. I blended it and then followed the directions. Then you have a crispy crust to top however you like. It was a wonderful experience and now I can tell the local whole food place where I shop that it was a hit. Everyone should try this for a pizza crust.
Rosa
Thrilled you enjoyed Cary, thanks very much for the lovely review. 🙂
Cary Chiasson
You’re welcome Rosa.
Melizza
We love this recipe and make it often!! Can’t believe how crispy it gets! And sooo much easier than cauliflower crust.
Rosa
So glad to hear that Melizza, thanks very much for sharing!
Kristi
can I use other types of lentils?
Rosa
Hi Kristi, I haven’t tried, but I don’t think this will work with other lentils, without making some adjustments to the recipe.
abha
Hi!
The recipe looked fabulous…couldnt wait to try it…but my dough stuck to the paper and wouldn’t come off…to salvage the rest, i cooked the base on the stove and then transfered to oven….any idea why it would have happened. Enjoyed it nonetheless!
Rosa
Hmm not sure why it would stick to the parchment paper. I’ve never experienced that during my recipe testing with this recipe or any other one. I did do a quick google search which suggested that some brands of parchment paper are better non-stickers than others. Glad you enjoyed it anyhow! 🙂
Abha
Hi
Thanks for responding. I read and re-read the recipe and realised i had soaked the lentils which was not required. Maybe that made the batter stick to the paper
Thanks for the lovely recipe!!
Rosa
My pleasure Abha, glad you enjoyed. 🙂
Nina
This recipe is GENIUS! We love pizza, but I don’t love the time typically involved to make it. This is the answer! So quick, no rise time. Not to mention, super healthy! We aren’t sensitive to gluten, but I was excited to share with friends who are. Everyone needs to make this weekly!
Rosa
Aww thanks so much!! I’m truly flattered.
Nina
I couldn’t believe how easy this recipe came together! Who has time to knead pizza dough and let it rise, etc. This is the perfect solution and so healthy!!! My kids gobbled it up! I will definitely be making again!
Rosa
Thanks so much for the review Nina! Thrilled you and your kids enjoyed the pizza! 🙂
Lu
I have red lentils, but I don’t think they are split. Hubby bought them from a bulk bin. Can I use them instead?
Rosa
I haven’t tested this with whole lentils but I don’t think they will bind quite like split. If you’re willing to experiment, I’d love to hear how it turns out.
Sandy
So great! I’m literally going to make this for my pizzas EVERYTIME now. Thank you for awesome recipes.
Rosa
Thrilled you loved the pizza Sandy, thanks so much for sharing! 🙂
Juanita
I am going to try this but I’m not a fan of thin crisp crust; but like a thicker, chewier crust and was wondering how to get it.
Rosa
Hi Juanita, for a thicker crust, use a smaller pan so you’re not spreading it as thin. Or, double the recipe for the same size pan. Hope you enjoy!
Jess
I made this tonight and it was amazing! So easy, so much faster and simpler than a cauliflower crust, and nicer than a flaxseed crust. Will be making it again for sure. I also added some nooch and onion powder to the base, and increased the lentils and water to a cup each to make a bigger pizza.
Rosa
Thanks so much for the wonderful review Jess. Thrilled you enjoyed the pizza! 🙂
Phoebe
This recipe worked out perfectly – exactly as the recipe method describes! So excited to find this. Didn’t go soggy with toppings and was really crispy and soft in the middle! This will be my new favourite weekly recipe.
Rosa
Wonderful to hear. Thanks very much for the review Pheobe. Thrilled you enjoyed. 🙂
Adriane
Haven’t tried this recipe yet but I am going to try tonight. Before I do could you tell me what you think about using Pardina Lentils (basically Spanish brown lentils)? I don’t have red lentils in the house and those are what I have. Typically they take longer to cook when doing soups or curries then red lentils but not sure if that will have an impact as this recipe uses them dry. I was thinking of putting them in the blender first before adding the water to grind them up better then adding the water after they are ground and seeing if that helps. Any Thoughts?
Rosa
Hi Adriane, I haven’t tested this recipe with brown lentils, so I’m not sure. Split red lentils get sticky and bind together nicely. Not sure if brown lentils will do the same. If you do give it a try, we’d love to hear how it turns out.
Mary
Any idea if this can be made with whole green lentils instead of split red? Trying to use what I already have in the pantry. Thanks!
Rosa
Hi Mary, I haven’t tried with green lentils so I cannot say for sure, sorry.
Beth
This looks great! Does the crust taste like lentils?
rosa
There’s a slight lentil flavour but mostly you’ll taste whatever you’re topping it with. Hope you like it!
Beth
Great! Thank you for your reply!
Jo Camp
Did a half recipe and it was amazing! Tasted great. Nice and crispy. Didn’t fall apart with toppings and wasn’t soggy at all. Also super fast to make unlike cauliflower crust! Loved it!!
rosa
Thanks so much for your feedback Jo. Thrilled you loved this recipe. 🙂
Gillian
Made this tonight and hubby was so impressed! Great recipe, thank you!
rosa
Thanks Gillian, glad you enjoyed!
Lisa
OMG I loved this GF pizza dough. I made my pizza with my favorite toppings, red onions, peppers, pepperonis, and black olives. Thanks for the delicious recipe!
rosa
Yay! So glad you enjoyed this recipe Lisa, thanks for the feedback. 🙂
Sheryl
What a great recipe! We made it tonight (made1/2 a recipe). Our only comment: next time we’re going to try to make it more crispy. Maybe bake the crust on a lower rack? Or after the crust bakes, wait a while before adding sauce and veggies?
rosa
Hi Sheryl, I’m so glad you enjoyed this recipe. To make the crust crispy, getting the “dough” as thin as possible is key. I try and spread my batter as close to the edges of the pan as possible, while keeping it evenly spread. If the center is thicker, it wont crisp up as much. But yes, definitely try the bottom rack, just watch carefully so the bottom doesn’t burn. Also, I don’t use a lot of sauce on this one, and precook my veggies until the moisture is evaporated to ensure no extra water/moisture is getting into my crust. Thanks so much for your feedback!
Mini
Wondering if you have a dairy and nut free cheese recipe to put on top.
I am going to try this. It looks so good and easy.
rosa
Hi Mini. Unfortunately I don’t have a nut free option (yet). However, I have sprinkled nutritional yeast on top which does give a delicious cheesy flavour. Hope you enjoy!
Lu
When do you put the nooch on – before the 1st bake or just before you add the veggies?
Rosa
Hi Lu, if you’re using nooch as a topping, I would put it on just before adding the veggies. Enjoy!
Anriette
Has anyone tried to freeze these pizza bases? Made it the other day and my whole family loved it! Want to try and make it in a cast iron skillet on a camping trip but I want to pack the pizza basis ready prepared.
Rosa
Hi Anriette, thrilled you and your family enjoyed these crusts. You may freeze the fully cooked crusts once they’re completely cooled to room temperature. If you’re layering them, be sure to use parchment paper in between the layers to easily separate later. Enjoy!
Natalie Green
Tried this tonight. OH. MY. WORD. Absolutely fabulous!! As a soya free vegan I often rely on lentils as a source of protein. This is a new and fabulous way to eat them. I even made it for my hubby and he was blown away by it!! Thoroughly recommended! Thank you for sharing the recipe!!
rosa
Hi Natalie, thank you so much for your feedback. I’m so glad you and your hubby enjoyed this recipe!
Natalie
Are the split red lentils in this cooked or uncooked?
rosa
Hi Natalie, the lentils are dry/uncooked split red lentils.