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    Home » Recipes » Mains

    Red Lentil Pizza Crust [Gluten Free]

    Published: Jun 6, 2020 · Modified: Jun 7, 2020 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    3.2K shares
    JUMP TO RECIPE

    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!

    hand lifting slice of pizza from cutting board.
    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

    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.
    Lentil pizza crust on cutting board with sauce, cheese and grilled veggies on top.

    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.

    ingredients needed to make lentil pizza crust on marble counter

    Then add all the ingredients to a high speed blender. Process on high until smooth and completely pureed. (photos 1-2)

    lentils, water and seasoning in blender to process into batter

    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.

    pouring lentil batter onto pizza tray and spreading to its edges

    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)

    flipping lentil pizza crust over to bake the other side

    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)

    baked lentil pizza crust

    Top your pizza as desired, making sure to use precooked veggies and return to the oven for 3-5 minutes. Enjoy.

    Round pizza on cutting board with sauce, cheese and grilled veggies on top.

    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

    • Lentil Shepherd’s Pie [Oil Free]
    • Vegan Lentil Meatballs [Oil Free+GF]
    • Banana Lentil Pancakes [Oil Free]
    • Baked Lentil Veggie Nuggets

    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

    hand lifting slice of pizza from cutting board.

    Red Lentil Pizza Crust [Gluten Free]

    This lentil pizza is delicious, crunchy and won't flop over! The crust is protein packed and incredibly simple to make. Just blend, pour and bake!
    5 from 43 votes
    Print Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 2 Servings (Makes one 12″ Pizza)
    Calories: 248kcal

    Equipment

    • Blender

    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

      Prevent your screen from going dark

      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

      Make sure it’s evenly spread! For the best tasting, crispiest lentil pizza crust possible, do your best not to leave thicker spots in your crust. 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 too much when spreading your dough and do so gently. Gently spread the batter across your tray without moving the parchment paper around too much or you may make create gaps 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 the crispiness of your dough. Since individual ovens vary greatly, just make sure to keep an eye on your crust 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.

      Topping Ideas:

      1. Vegan mozzarella w/ sautéed onions, peppers, and mushrooms with steamed broccoli.
      2. Vegan mozzarella w/ 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.
      The nutritional information is for half of the pizza crust. Toppings are not included in the calculation.

      Nutrition

      Calories: 248kcal | Carbohydrates: 43g | Protein: 18g | Sodium: 882mg | Potassium: 685mg | Fiber: 21g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 6mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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      3.2K shares

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      Reader Interactions

      Comments

      1. Lauren

        January 29, 2022 at 4:36 pm

        Can this be frozen after cooked for meal prep ?

        Reply
        • Rosa

          January 31, 2022 at 8:38 am

          Hi Lauren, yes you may freeze the crusts. Enjoy!

          Reply
      2. Shan

        January 24, 2022 at 1:48 pm

        5 stars
        tasty and can’t even tell it was made of lentils!!

        Reply
        • Rosa

          January 25, 2022 at 8:35 am

          So glad you enjoyed Shan! Thanks for sharing. 🙂

          Reply
      3. Carol Bradstreet

        January 17, 2022 at 3:44 pm

        5 stars
        I made this last night for a vegan pizza. It was wonderful! In fact, it was so good we ate the whole thing. I would recommend making sure any toppings are already cooked, otherwise they may not get fully tender. This will be my go-to pizza crust from now on. Thank you!

        Reply
        • Rosa

          January 18, 2022 at 7:56 am

          You’re very welcome Carol. So glad you enjoyed and thanks so much for sharing. 🙂

          Reply
      4. Barbara

        January 11, 2022 at 1:00 pm

        Will a slip at work instead of wet parchment paper?

        Reply
        • Rosa

          January 12, 2022 at 9:35 am

          I haven’t tried it but that should work fine. Enjoy!

          Reply
      5. Judy

        December 27, 2021 at 10:31 am

        5 stars
        I make this all the time and freeze my cooked crusts for quick dinners when I’m feeling lazy. Thanks so much for sharing this fantastic recipe with us!

        Reply
        • Rosa

          December 27, 2021 at 11:03 am

          Thrilled to hear that Judy. Thanks so much for sharing. 🙂

          Reply
      6. Gloria

        December 27, 2021 at 10:22 am

        It would have been nice to get how and what to put on the crust. Besides just the crust recipe.
        Could you add that, please?

        Reply
        • Rosa

          December 27, 2021 at 11:00 am

          Hi Gloria, there is a section labeled “How to top your pizza” above. Check it out for several options and ideas.

          Reply
      7. Michelle

        December 03, 2021 at 7:05 pm

        Hi , can i use whole red lentils if I don’t have split red lentils? If so, what if anything should I do differently? Thanks 🙂

        Reply
        • Rosa

          December 04, 2021 at 9:37 am

          Hi Michelle, I haven’t tried myself, but there have been a few people in the comments that used whole red lentils and reported that it worked perfectly.

          Reply
      8. Shirley

        November 01, 2021 at 6:17 pm

        5 stars
        I tried it! It came out very good. thank you it’s the first pizza crust I’ve enjoyed that is gluten free and yeast free. I’m so glad I’ve found this recipe. THANK YOU

        Reply
        • Rosa

          November 02, 2021 at 1:52 pm

          Wonderful, so happy you enjoyed Shirley. 🙂

          Reply
      9. Gene

        October 10, 2021 at 9:52 pm

        Hello, does this taste beany or have beany texture?

        Reply
        • Rosa

          October 11, 2021 at 6:40 am

          The texture is nice and crispy, and there’s only a subtle lentil flavour.

          Reply
        • Julie

          October 11, 2021 at 8:00 am

          No it doesn’t it’s quite neutral and doesn’t interfere with your toppings

          Reply
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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant based recipes with tons of gluten free and oil free options too! Always made using wholesome ingredients, and under 400 calories per serving. Occasional cheat days included. 😉

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