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Red Lentil Pizza Crust

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Well, hello there…

Red Lentil Pizza Crust

…many of you regulars might be wondering why I’m posting on a Saturday?

Well, to dive into a bit of my recent drama, my blog literally went to sh*t this past Tuesday, leaving me challenged in more ways than one. This glitch was among a series of mishaps going on around me, so I’ve been emotionally drained, to say the least.

Red Lentil Pizza Crust 6

Being unable to access anything on the backend of things here and losing work in the process made for a stressful time, but I’m happy to say things are getting back to normal now.

One of the recipes that went the way of the dodo bird was my recent red lentil pizza crust, which I had posted Monday.

Red Lentil Pizza Crust 2

Given its popular nature on my Instagram and with my family in general, I wanted to be sure I re-posted it when able, so here I am!

Redundantly, I will tell you that this has been a favorite around here lately, particularly, with me and Natalie.

Red Lentil Pizza Crust 3

It’s easy to make, allergy-friendly, and the lentils pair surprisingly well with Pizza Sauce and cheese. I also enjoy it topped with Homemade Pesto and sliced cherry tomatoes.

However you like your pizza, I think you will enjoy this modern update!

Print Recipe
4.47 from 13 votes

Red Lentil Pizza Crust....Take Two!

Delicious allergy-friendly pizza crust made from red lentils! NO grains, nuts, or eggs needed.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Pizza
Servings: 12 slices
Calories: 43kcal
Author: Lauren Goslin

Ingredients

  • 3/4 c . red lentils , soaked 1-24 hours
  • 1/2 c . water
  • 1 garlic clove
  • 1/2 t . dried basil
  • 1/2 t . oregano
  • 1/4 t . sea salt
  • 1/2 t . baking powder

Instructions

  • Rinse and drain 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!

Notes

Nutrition facts based on crust only. WW SmartPoints: 1

Nutrition

Calories: 43kcal

Adapted from my Red Lentil Flatbread

Notes:

I personally don’t notice a huge difference when I soak the lentils one hour or 24, so soak according to your personal diet.

Red Lentil Pizza Crust 4

 

 

Comments

  3. 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.

    Reply

    • 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. 🙂

      Reply

  4. 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.

    Reply

      • 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 😀

        Reply

  10. 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!

    Reply

    • 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!

      Reply

  11. 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.

    Reply

  12. 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?

    Reply

    • 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. 🙂

      Reply

  13. 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!

    Reply

  15. 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!

    Reply

  16. 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.

    Reply

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