Red Lentil Pizza Crust [Gluten Free]

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

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.

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:

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

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