Gluten-Free Lentil Pizza Crust

Lentils are one of the most nutritious and versatile foods. Lentils are tasty legumes rich in fiber, low in calorie, high in protein, and is known for being heart healthy. According to the Agriculture National Nutrient Database for Standard Reference, reports that a single cup of lentils contains about seventeen grams of protein. Making legumes a perfect source of quality protein for vegetarians and vegans. 

There are three main lentils found in local markets. There are red lentils, brown lentils, and green French lentils. Brown lentils cook in a quick amount of time and hold their shape during the cooking process. However, if brown lentils cook for too long, it can slowly become mushy.

Green lentils are grown in Le Puy and need to cook a little bit longer than other lentils. Once cooked, they can be baked until crunchy, then topped onto salads. 

Red lentils quick fast, have a mild flavor, and when they cook, they turn a bright orange color. Red lentils are found in middle eastern dishes like lentil soup or can be transformed into vegan Turkish meatballs called Mercimek Koftesi. Either way, there are endless ways to eat and cook with lentils.

For this recipe, we’ll be making pizza by creating a red lentil pizza crust.

The first step is to turn the red lentils into lentil flour. I accomplished this by putting lentils in a high-speed blender and blending it for 1-2 minutes or until it forms a flour-like consistency. 

I sifted the lentil flour to get an even more flour-like consistency. This is an option. It is just as delicious without doing this step!

Pour 2 cups of lentil flour, 1 egg, a pinch of salt, and 1 tsp of baking powder, and 1 3/4 cup of water into a bowl and combine until it forms into a dough.

Note: This dough will be more wet and tacky to the touch. Using parchment paper can help to roll the dough into a circular-like shape.

It looks totally funky with all my fingerprints wedge in, but I promise it will work out:-). Bake it in the oven at 375°F for 20-25 minutes. Flip the pizza crust halfway through the cooking time.

If you have a favorite pizza sauce recipe, then go ahead and skip this step. But for those who are looking for a quick pizza sauce, add 1 chopped tomato, 1 tbsp. tomato paste, 1 tsp. dried oregano, 1 tsp. dried basil, a pinch of salt & pepper, and 1 cup of water. Cook the sauce over medium-high heat for 15-20 minutes or just until the sauce becomes nice and thick. set aside to cool. 

After the lentil crust is cooked, add your favorite toppings. I added fresh sliced tomato, basil, and mozzarella cheese. Bake one more of a low boil for 2-3 minutes. Just enough time to melt the cheese and give a little color to the tomatoes.

Enjoy!

Ingredients

  • 2 cups red lentils
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp water

Instructions

  1. The first step is to turn the red lentils into lentil flour. I accomplished this by putting lentils in a high-speed blender and blending it for 1-2 minutes or until it forms a flour-like consistency.


    Sift the lentil flour to get a smooth flour-like consistency. This is an option. It is just as delicious without doing this step!


    Pour 2 cups of lentil flour, 1 egg, a pinch of salt, and 1 tsp of baking powder, and 1 3/4 cup of water into a bowl and combine until it forms into a dough.


    Add  1/8 tsp salt and a pinch of pepper to taste.


    Bake it in the oven at 375°F for 20-25 minutes. Flip the pizza crust halfway through the cooking time.


    After the crust is cooked, add pizza toppings.


    Broil on low 3-5 minutes or until golden brown.



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