Lentil Pizza Crust - Vegan & Gluten Free
For a protein packed pizza alternative give this lentil pizza crust a try. It delivers big flavour, delicious crunch, and is free from gluten.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 Servings (Makes one 12" Pizza)
- 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
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.
Use the parchment paper to help flip your pizza crust. I slide my crust right off the pan by pulling the paper. Then I put a fresh sheet of parchment paper on the pizza tray and flip the crust over. Gently peel the original piece of parchment paper off with your hands and a silicone spatula as pictured above.
The nutritional information is for one fourth of the pizza crust. Optional toppings are not included in the calculation.
Calories: 171kcal | Carbohydrates: 29g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 358mg | Potassium: 534mg | Fiber: 14g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 4mg