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
- 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.
- 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 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
📖 Recipe
Equipment
Ingredients
- ¾ cup dry SPLIT red lentils uncooked/unsoaked
- 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 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
Topping Ideas:
- Vegan mozzarella w/ sautéed onions, peppers, and mushrooms with steamed broccoli.
- Vegan mozzarella w/ 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.
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. 🙂