• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Oatmeal with a Fork
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
menu icon
go to homepage
  • RECIPES
  • FAVORITES
  • ABOUT ME
  • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • RECIPES
    • FAVORITES
    • ABOUT ME
    • SUBSCRIBE
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Entrees

    Red Lentil Pizza Crust - Video

    Published: Jun 16, 2020 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 46 Comments

    Jump to Recipe  ↓

    Red Lentil Pizza Crust - A delicious, allergy-friendly pizza crust made with soaked red lentils. No grains, nuts, or cauliflower needed!

    Red lentil pizza crust recipe

     

    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.

     

    Healthy pizza crust recipe made with red lentils

     

    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 recipe
    Print Recipe
    4.03 from 48 votes

    Red Lentil Pizza Crust

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

    Ingredients

    • ⅔ cup red lentils soaked 2-8 hours
    • ⅔ cup water
    • ⅛ tsp sea salt
    • ¼ tsp baking powder

    Instructions

    • 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!

    Video

    Notes

    Nutrition facts based on crust only.
    WW Points: 1

    Nutrition

    Sugar: 0.2g | Fiber: 3.7g | Calories: 43kcal | Fat: 0.1g | Protein: 3.1g | Carbohydrates: 7.3g

    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.

     

    Grain-free pizza crust recipe made with lentils

     

     

    You may also like

    • Vegan Red Lentil Dal (No Tomato or Coconut)
      Vegan Red Lentil Dal (No Tomato or Coconut)
    • Zucchini Pizza Crust (No Cheese!)
      Zucchini Pizza Crust (No Cheese!)
    • Dairy-Free Cauliflower Pizza Crust
      Dairy-Free Cauliflower Pizza Crust
    • Coconut Flour Pizza Crust (Grain-Free)
      Coconut Flour Pizza Crust (Grain-Free)
    « Creamy Tahini-Free Hummus - Video
    Any Flour Sugar-Free Crackers »
    12.0K shares
    • Share
    • Yummly

    Filed Under: Entrees, Favorites

    Reader Interactions

    Comments

    1. Vanessa

      June 23, 2021 at 11:24 am

      Thanks for sharing! Does it keep long?

      Reply
      • Mary

        November 25, 2022 at 3:40 am

        Me parecen super interesantes tus recetas. Aún no probé,pero si tengo intención de hacerlo. Gracias

        Reply
        • Lauren

          November 26, 2022 at 8:28 am

          Gracias, Mary! Espero que disfrutes todo lo que intentes.

          Reply
    2. Suzanne

      June 23, 2021 at 11:23 am

      This looks so good! What a great way to enjoy pizza while sticking to a gluten free diet!

      Reply
    3. Jessa

      April 16, 2021 at 10:16 am

      Just wondering if the nutrition facts on here are per slice of the crust ? Thanks

      Reply
    4. Karry Hatley-Smith

      April 11, 2021 at 6:59 am

      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.

      Reply
      • Lauren

        April 11, 2021 at 8:20 am

        Thank you! It's a favorite with our family too. 🙂

        Reply
    5. John

      January 26, 2021 at 2:51 pm

      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.

      Reply
      • Lauren

        January 27, 2021 at 6:47 pm

        I'm happy that worked for you, John! I'll have to try that if I want instant pizza, lol.

        Reply
    6. 👩‍🍳

      March 22, 2020 at 11:33 am

      Did you use split le told, or whole? I'm looking forward to trying out this recipe!

      Reply
      • 👩‍🍳

        March 22, 2020 at 11:34 am

        Lentils*

        Reply
      • Lauren

        March 22, 2020 at 12:06 pm

        I believe the ones I get are split, but I think either will work okay!

        Reply
    7. anon

      July 14, 2018 at 9:38 am

      Has anyone tried this with red lentils with the skins still on?

      Reply
    8. Fran

      June 24, 2018 at 2:03 pm

      do you cook the lentils first before mixing with other ingredients or just soak them?

      Reply
      • Lauren

        June 24, 2018 at 5:50 pm

        No cooking required, just follow the directions and you'll be good! 🙂

        Reply
    9. Asha

      May 20, 2018 at 8:52 pm

      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

        May 21, 2018 at 1:20 pm

        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
        • Liz

          September 16, 2021 at 11:19 am

          I wonder too, if you baked crust first (maybe the 1/2 of bake time) before adding veggies that are thoroughly dried.

          Reply
    10. Ama

      December 20, 2017 at 4:19 am

      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
      • Lauren

        December 20, 2017 at 9:28 am

        That's great Ama, I'm really happy you liked it! 🙂

        Reply
    11. Ruth

      October 24, 2017 at 4:19 pm

      Is that tablespoon or teaspoon?

      Reply
      • Lauren

        October 24, 2017 at 6:36 pm

        T is tablespoon and t is teaspoon. 🙂

        Reply
    12. marie

      July 24, 2017 at 12:26 pm

      What do you line the pans with?

      Reply
      • Lauren

        July 24, 2017 at 3:09 pm

        Parchment paper 🙂

        Reply
    13. Alina

      July 11, 2017 at 10:52 am

      Hello from Germany!
      Is it 3/4 cups soaked or dry lentils? Thanks!

      Reply
      • Lauren

        July 11, 2017 at 12:19 pm

        Hi Alina!

        It's 3/4 dry lentils. 🙂

        Reply
        • Alina

          July 13, 2017 at 8:42 am

          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
    14. Jane B.

      April 29, 2017 at 1:02 pm

      YAY!Yummy pizza all my youngsters love!

      Reply
    15. stella mae

      February 21, 2017 at 2:01 am

      What is the difference from other colored lentils? I usually use the brown ones.

      Reply
      • Lauren

        February 22, 2017 at 6:37 pm

        Red lentils are softer and blend easier. I'm not sure another kind would work here...

        Reply
    16. Jena

      February 16, 2017 at 7:07 pm

      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

        February 16, 2017 at 8:20 pm

        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
    17. Jonathan

      January 09, 2017 at 2:29 pm

      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
    18. Jonathan

      January 03, 2017 at 11:51 am

      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

        January 03, 2017 at 5:44 pm

        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
    19. Deborah

      September 20, 2016 at 7:00 am

      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
      • Lauren

        September 20, 2016 at 12:26 pm

        Thanks so much Deborah! I'm so happy you liked it!

        Reply
    20. Vegan Recipes

      September 01, 2016 at 2:49 pm

      This pizza crust looks wonderful, I love the idea of eating pizza with a super healthy crust. I will definitely try it! 🙂

      Reply
    21. Raia T.

      August 30, 2016 at 11:08 am

      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
      • Lauren

        August 30, 2016 at 12:49 pm

        Oh yay! I love being featured, thanks so much Raia! 😀

        Reply
    22. kimmythevegan

      August 29, 2016 at 8:17 pm

      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
    23. Mary Ellen @ VNutrition

      August 29, 2016 at 9:37 am

      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!

      Reply
      • Lauren

        August 29, 2016 at 12:26 pm

        Thanks Mary Ellen! Let me know how you like it if you try it!

        Reply
        • Mary Ellen @ VNutrition

          August 30, 2016 at 10:22 am

          I sure will. I also wanted to let you know we're featuring your recipe this week on Healthy Vegan Fridays!

          Reply
          • Lauren

            August 30, 2016 at 12:49 pm

            Oh, thank you so much Mary Ellen!

            Reply
    24. Bethany

      August 25, 2016 at 3:04 pm

      This looks amazing! Love that it's so healthy. Pinning!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

    More about me →

    Sugar-Free Recipes

    • Sugar-Free Chocolate Chip Chickpea Cookies
    • Peanut Butter Cup Candy Bars (Sugar-Free!)
    • No Sugar, No Oil Chocolate Chip Muffins
    • Sugar-Free Carob Candies

    Footer

    ↑ back to top

    AboutContactPrivacy Policy

    COPYRIGHT ©2022, OATMEAL WITH A FORK. ALL RIGHTS RESERVED.

    12.0K shares