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
- Garlic powder
- Dried basil
- Dried oregano
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.
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
- 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
- homemade tomato sauce or pesto
- sauteéd mushrooms
- sauteéd peppers
- sauteéd onion
- cooked broccoli
- Line two 12" pizza trays 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 half of the mixture onto each prepared pizza tray and spread it out thinly and as evenly as possible using a silicone spatula.
- Bake for 12 minutes. Then carefully flip the crusts* (see note below) and return to the oven and bake for 5 more minutes until edges are golden brown.
- Top your pizzas as desired and bake for another 3-4 minutes. Then remove from oven and allow pizzas to rest for a few minutes before cutting into 8 triangular slices.