Well, hello there…
…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.
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.
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.
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!
Delicious allergy-friendly pizza crust made from red lentils! NO grains, nuts, or eggs needed.
- 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
- Rinse and drain soaked lentils.
- Preheat oven to 425 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!
Fat: 0.1 gĀ Carbs: 7.4 gĀ Sugar: 0 gĀ Protein: 3.1 g; Nutrition facts based on crust only. WW SmartPoints: 1
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.
Though difficult, hard times make us stronger people, help us learn, and can even put other life events in better perspective. I can’t always see the reason why, but I’m grateful to God for every tough experience I’ve had.
Shared with: Allergy-Free Thursday, Healthy Vegan Friday
marie
What do you line the pans with?
Lauren
Parchment paper š
Alina
Hello from Germany!
Is it 3/4 cups soaked or dry lentils? Thanks!
Lauren
Hi Alina!
It’s 3/4 dry lentils. š
Alina
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 š
Jane B.
YAY!Yummy pizza all my youngsters love!
stella mae
What is the difference from other colored lentils? I usually use the brown ones.
Lauren
Red lentils are softer and blend easier. I’m not sure another kind would work here…
Jena
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
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
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
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
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. š
Deborah
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
Thanks so much Deborah! I’m so happy you liked it!
Vegan Recipes
This pizza crust looks wonderful, I love the idea of eating pizza with a super healthy crust. I will definitely try it! š
Raia T.
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! š Thank you so much for sharing it with us at Allergy Free Thursdays, Lauren. š I’m going to feature it at this week’s party!
Lauren
Oh yay! I love being featured, thanks so much Raia! š
kimmythevegan
Oh no! That must have been so stressful. I know anytime my blog has had glitches it’s just given me a headache š 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
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! Iām Pinning and sharing!
Lauren
Thanks Mary Ellen! Let me know how you like it if you try it!
Mary Ellen @ VNutrition
I sure will. I also wanted to let you know we’re featuring your recipe this week on Healthy Vegan Fridays!
Lauren
Oh, thank you so much Mary Ellen!
Bethany
This looks amazing! Love that it’s so healthy. Pinning!