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!
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!
Red Lentil Pizza Crust
- ⅔ cup red lentils soaked 2-8 hours
- ⅔ cup water
- ⅛ tsp sea salt
- ¼ tsp baking powder
- Rinse and drain the soaked lentils.
- Preheat oven to 400 degrees.
- Blend or process all of the ingredients until very smooth.
- 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!
Adapted from my Red Lentil Flatbread
I personally don't notice a huge difference when I soak the lentils two hours or eight, so soak according to your personal diet.