Red Lentil Pizza Crust – A delicious, allergy-friendly pizza crust made with soaked red lentils. No grains, nuts, or cauliflower needed!
Why red lentil pizza crust?
One of my more popular recipes, this Red Lentil Flatbread, inspired this recipe.
Red lentils have a mellow flavor that pair well with various flavors, including Italian ones!
I love the option of using lentils for bread, as they are well-tolerated by everyone in our allergic household. 🙂
Can I use other lentils?
Honestly, I’ve not tried this recipe with other types of lentils.
I do know from experience that other lentils take longer to cook and may not be suitable here.
Red lentils soften quickly when soaked in water, allowing them to be easily blended into the batter that makes this crust.
Is this recipe kid-friendly?
This has been a favorite around here lately, particularly, with me and my middle daughter, Natalie.
I think this is a recipe more for health-conscious individuals who are adapted to substituting what they can eat for the typical fare. In other words, if you’re able to enjoy wheat-based pizza, this may not tickle your fancy.
How do I top my pizza?
The lentils pair surprisingly well with normal pizza toppings!
I most enjoy my Homemade Pizza Sauce and raw white cheddar cheese.This Homemade Pesto is also a good option!
However you like your pizza, I think you will enjoy this modern update!
In the mood for pizza? Try some of these other pizza recipes!
Coconut Flour Pizza Crust
Thin Crust Pizza
Zucchini Pizza Crust
Red Lentil Pizza Crust
Ingredients
- 3/4 cup red lentils soaked 2-8 hours
- 1/2 cup water
- 1/4 tsp sea salt
- 1/2 tsp baking powder
OPTIONAL (TO MAKE CRUST MORE FLAVORFUL):
- 1 garlic clove
- 1/2 tsp each, basil and oregano
Instructions
- Rinse and drain the soaked lentils.
- Preheat oven to 400 degrees.
- Blend or process all of the ingredients until very smooth. Add a splash more water, if needed, for blending.
- Line one large or two small baking sheets and lightly spray them with oil
- Pour the batter onto the sheet(s).
- Spread out until it is about 1/8-1/4 inch thick.
- Bake for 20 minutes.
- Top with sauce, cheese, veggies, etc.
- Bake another 5-10 minutes.
- Cool a bit, slice, and enjoy!
Video
Notes
Nutrition
Adapted from my Red Lentil Flatbread
Notes:
I personally don’t notice a huge difference when I soak the lentils two hours or eight, so soak according to your personal diet.
Some of the items I use to make this recipe include:
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! What a great way to enjoy pizza while sticking to a gluten free diet!
Jessa says
Just wondering if the nutrition facts on here are per slice of the crust ? Thanks
Karry Hatley-Smith says
I’ve just made this and it was delicious. I will no longer buy ready made pizza Bases or naan bread again.
Love it love it love it. And so did my husband.
Fantastic. Thank you.
Lauren says
Thank you! It’s a favorite with our family too. 🙂
John says
Love the recipe. I saved myself a lot of time, try this. Skip the soak time. Blend dry lentils right out of the package into a flour. Add water till you get desired Consistency and continue. No need to plan ahead this way.
Lauren says
I’m happy that worked for you, John! I’ll have to try that if I want instant pizza, lol.
👩🍳 says
Did you use split le told, or whole? I’m looking forward to trying out this recipe!
👩🍳 says
Lentils*
Lauren says
I believe the ones I get are split, but I think either will work okay!
anon says
Has anyone tried this with red lentils with the skins still on?
Fran says
do you cook the lentils first before mixing with other ingredients or just soak them?
Lauren says
No cooking required, just follow the directions and you’ll be good! 🙂
Asha says
Okay, so I just made and finished devouring this crust and it was delicious! I was amazed at how quickly and easily the recipe came together. My only problem was that, while the edges remained crisp, the center of the pizza got a bit soggy after I added the vegetables and baked it. I was wondering if you had any tips to keep this from happening again? I followed the recipe to a tee.
Lauren says
Hi Asha,
I would try to spread the batter a bit more evenly. It sounds like maybe your middle was thicker than the edges, which can do what you said. It should be about 1/8 – 1/4 inch in thickness. 🙂
Liz says
I wonder too, if you baked crust first (maybe the 1/2 of bake time) before adding veggies that are thoroughly dried.
Ama says
I made this tonight–has been on the “try it” list for a while. It was awesome and ridiculously easy.. I am kind of in awe of lentils these days and what you can do with them. I am eating up the food in my place as leaving for vacation tomorrow so it was just thinly sliced red onions and broccoli with tomato sauce and red pepper flakes as base. After so many failed gluten free crusts, I find that just going a whole different way instead of trying to reproduce a wheat crust is the way to go. Like this. Thanks for a great recipe. I will definitely be making it again.
Lauren says
That’s great Ama, I’m really happy you liked it! 🙂
Ruth says
Is that tablespoon or teaspoon?
Lauren says
T is tablespoon and t is teaspoon. 🙂
marie says
What do you line the pans with?
Lauren says
Parchment paper 🙂
Alina says
Hello from Germany!
Is it 3/4 cups soaked or dry lentils? Thanks!
Lauren says
Hi Alina!
It’s 3/4 dry lentils. 🙂
Alina says
Thanks! I made the crust two days ago and OMG it was delicious!! I would have never come up with this idea and I am so thankful as we don’t eat wheat products. I was craving pizza for a while now, it was really tasty! we topped the pizza with grilled veggies and some nooch and almond meal, drizzled with chipotle hot sauce. So. Good. Thanks so much!
P.S. i wrote the comment during the soaking time when the lentils bulked up so much. when I threy 3/4 C of the soaked lentils in the blender I realized what a stupid question it was 😀
Jane B. says
YAY!Yummy pizza all my youngsters love!
stella mae says
What is the difference from other colored lentils? I usually use the brown ones.
Lauren says
Red lentils are softer and blend easier. I’m not sure another kind would work here…
Jena says
I love the idea of using lentils for a pizza crust. I have been on the search to find a yummy gf vegan pizza crust for some time. I made this crust tonight and the flavor was so yummy, but something so strange happened. I looked at my crust ten minutes after putting it in the oven and the top of the crust was poofed up like a pillow. It looked like I had a big pillow in my oven. Why did this happen?! The top part that was poofed up got crunchy like a cracker and broke when I was trying to flatten it to add the sauce and toppings. I thought the crust was a bust but I was able to pull it off. The taste was wonderful but the actual texture of the crust didn’t work well for me. I want to try it again because it was so easy but I’m not sure what to do differently. Any ideas? Thanks so much!
Lauren says
Hi Jena,
The gas bubbles are a bit inevitable when baking pizza. There’s nothing abnormal about it, and I don’t know of any tricks offhand to prevent it (I actually like them!). You might try lowering the oven temp to 400, but that would require a bit more bake time. You can also keep an eye on it and just reach in with a fork and pop them. Hope that helps a bit!
Jonathan says
I was wondering if anybody else experienced bloating/indigestion with this recipe and if there are any tips for how I can prevent that? I was thinking about soaking the lentils for a longer period of time but open to other suggestions. (I am not allergic to any of the ingredients)
It’s delicious and super healthy so I would be keen to carry on making it but could do without the bloating feeling afterwards.
Jonathan says
Thank you for posting – I just tried this and it was amazing. May I ask – what is the purpose of the Baking powder since pizza dough does not normally need to rise?
Lauren says
I’m happy you liked it Jonathan! I add the baking powder to give the pizza a little lift in terms of being more bread-like. 🙂
Deborah says
This is wonderful! I never would have tried a crust from soaked red lentils if it hadn’t come from you but have never gone wrong with any of your recipes. I just top it with onions, garlic and basil sauteed in olive oil. Thanks!
Lauren says
Thanks so much Deborah! I’m so happy you liked it!
Vegan Recipes says
This pizza crust looks wonderful, I love the idea of eating pizza with a super healthy crust. I will definitely try it! 🙂
Raia T. says
Oh my! Glad things are back to normal for you! I’m glad you reposted this, as I’m one of those Instagram fans who couldn’t wait to try it! 🙂 Thank you so much for sharing it with us at Allergy Free Thursdays, Lauren. 🙂 I’m going to feature it at this week’s party!
Lauren says
Oh yay! I love being featured, thanks so much Raia! 😀
kimmythevegan says
Oh no! That must have been so stressful. I know anytime my blog has had glitches it’s just given me a headache 🙁 Fortunately I have a tech-savvy husband, otherwise I don’t think I’d ever be able to fix anything.
Your crust sounds so good Lauren! I love the idea of making it out of lentils – it would give it good texture and a boost of protein.
Mary Ellen @ VNutrition says
I needed a good recipe for pizza crust for my September Healthy Eating challenge! I’m totally trying this on Friday!
Thanks so much for linking up with us for #HealthyVeganFridays! I’m Pinning and sharing!
Lauren says
Thanks Mary Ellen! Let me know how you like it if you try it!
Mary Ellen @ VNutrition says
I sure will. I also wanted to let you know we’re featuring your recipe this week on Healthy Vegan Fridays!
Lauren says
Oh, thank you so much Mary Ellen!
Bethany says
This looks amazing! Love that it’s so healthy. Pinning!