Since we never tire of pizza in our house, I have been determined to find a protein packed crust alternative. One that actually holds up a few toppings without flopping of course! This gluten free lentil pizza crust is a big win in both departments! Plus, it’s so easy to make, it’s much lower in calories than traditional wheat pizza, and it tastes great! Win win win!
Can you ever have too many pizza options?
I think not.
This vegan pizza recipe will easily become your new go to. It comes together a LOT faster than making traditional wheat dough.
All you need is split red lentils and water, some seasoning, and a blender!
How to make lentil pizza crust
Just add all the ingredients into your blender and process until completely pureed.
- Split red lentils
- Water
- Garlic powder
- Dried basil
- Dried oregano
- Salt
Then pour the batter onto a pizza tray that is lined in parchment paper. Pour the batter in the center as you would a pancake. Then carefully spread it towards the edges using a silicone spatula. Or lift the pan and tilt it side to side.
Try to get your crust as evenly thin as possible to get a crispier crust. If some spots are thicker, you’ll notice they won’t be as crispy, and will remain a little softer. Either way, it will still taste great, but I prefer my crust with a little crunch!
Once spread bake your lentil pizza crust in your preheated oven for about 12 minutes before carefully flipping. Use the parchment paper to help you flip your crust.
I slide the crust right off the pan by pulling the paper, then add a new sheet of parchment paper back to the tray. Then using the paper that the crust is on, flip it over onto the tray again.
Gently peel the original piece of parchment paper off with your hands and a spatula as pictured below. Alternatively, you may grease your pizza trays, but if you’re trying to keep this as light as possible, I suggest the parchment paper route. Plus it really helps with flipping them, without breaking the crusts.
Return to the oven to bake the other side.
While the crust is baking you may prepare your pizza favourite toppings. I like homemade tomato sauce and sautéed veggies. Or pesto and veggies is also a great option.
To my husband’s portion I typically add a ton of jalapenos!
Just make sure to precook your veggies before topping your pizzas. Otherwise they will release too much moisture and may make your crusts soggy.
Then top your pizza as desired and return to the oven for a few more minutes. Slice and enjoy!
I hope you enjoy this healthy pizza recipe. Did you ever think healthy and pizza could possibly be in the same sentence? You’re welcome. 🙂
I’d love to hear what you think, so drop me a line in the comments below!
More delicious pizza recipes
Equipment
Ingredients
- 1 cup dry split red lentils uncooked
- 1 cup water
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
Optional Toppings
- homemade tomato sauce or pesto
- sauteéd mushrooms
- sauteéd peppers
- sauteéd onion
- cooked broccoli
- jalapeno
- olives
Instructions
- Line a 12" round pizza tray with parchment paper and preheat your oven to 450 degrees F.
- Add all the ingredients to a high powered blender and process on high until completely pureed. This may take 1-2 minutes.
- Pour the mixture onto your prepared pizza tray and spread it out as thinly and evenly as possible.
- Bake for 12 minutes. Then carefully flip* (see note below) and return to the oven and bake for 5 more minutes until edges are golden brown.
- Top your pizza as desired and bake for another 3-4 minutes. Then remove from oven and allow pizza to rest for a few minutes before slicing and serving.
This looks great! Does the crust taste like lentils?
There’s a slight lentil flavour but mostly you’ll taste whatever you’re topping it with. Hope you like it!
Great! Thank you for your reply!
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!!
Thanks so much for your feedback Jo. Thrilled you loved this recipe. 🙂
Made this tonight and hubby was so impressed! Great recipe, thank you!
Thanks Gillian, glad you enjoyed!
This looks so delicious! Have you ever tried to cook this on a stone? Do you think it would make this tasty crust crispy?
Great idea Beth! I haven’t tried it that way but now I must. 🙂
Wow this is a great way to get in some extra protein! What an amazing idea and delicious way to make pizza healthier!
Thanks Tracy, guilt free pizza for the win!
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!
Yay! So glad you enjoyed this recipe Lisa, thanks for the feedback. 🙂
This is surely a tasty and healthy recipe. These look delicious and definitely need to make some for the family.
Hope you enjoy!
I never would have thought to make a pizza crust out of lentils. I love it! Genius idea
Thanks so much Tilly!
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?
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!
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.
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!
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!!
Hi Natalie, thank you so much for your feedback. I’m so glad you and your hubby enjoyed this recipe!
Are the split red lentils in this cooked or uncooked?
Hi Natalie, the lentils are dry/uncooked split red lentils.