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 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!
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.
anon says
July 14, 2018 at 9:38 amHas anyone tried this with red lentils with the skins still on?
Fran says
June 24, 2018 at 2:03 pmdo you cook the lentils first before mixing with other ingredients or just soak them?
Lauren says
June 24, 2018 at 5:50 pmNo cooking required, just follow the directions and you’ll be good! 🙂
Asha says
May 20, 2018 at 8:52 pmOkay, 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
May 21, 2018 at 1:20 pmHi 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. 🙂
Ama says
December 20, 2017 at 4:19 amI 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
December 20, 2017 at 9:28 amThat’s great Ama, I’m really happy you liked it! 🙂
Ruth says
October 24, 2017 at 4:19 pmIs that tablespoon or teaspoon?
Lauren says
October 24, 2017 at 6:36 pmT is tablespoon and t is teaspoon. 🙂
marie says
July 24, 2017 at 12:26 pmWhat do you line the pans with?
Lauren says
July 24, 2017 at 3:09 pmParchment paper 🙂
Alina says
July 11, 2017 at 10:52 amHello from Germany!
Is it 3/4 cups soaked or dry lentils? Thanks!
Lauren says
July 11, 2017 at 12:19 pmHi Alina!
It’s 3/4 dry lentils. 🙂
Alina says
July 13, 2017 at 8:42 amThanks! 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
April 29, 2017 at 1:02 pmYAY!Yummy pizza all my youngsters love!
stella mae says
February 21, 2017 at 2:01 amWhat is the difference from other colored lentils? I usually use the brown ones.
Lauren says
February 22, 2017 at 6:37 pmRed lentils are softer and blend easier. I’m not sure another kind would work here…
Jena says
February 16, 2017 at 7:07 pmI 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
February 16, 2017 at 8:20 pmHi 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
January 9, 2017 at 2:29 pmI 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
January 3, 2017 at 11:51 amThank 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
January 3, 2017 at 5:44 pmI’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
September 20, 2016 at 7:00 amThis 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
September 20, 2016 at 12:26 pmThanks so much Deborah! I’m so happy you liked it!
Vegan Recipes says
September 1, 2016 at 2:49 pmThis pizza crust looks wonderful, I love the idea of eating pizza with a super healthy crust. I will definitely try it! 🙂
Raia T. says
August 30, 2016 at 11:08 amOh 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
August 30, 2016 at 12:49 pmOh yay! I love being featured, thanks so much Raia! 😀
kimmythevegan says
August 29, 2016 at 8:17 pmOh 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
August 29, 2016 at 9:37 amI 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
August 29, 2016 at 12:26 pmThanks Mary Ellen! Let me know how you like it if you try it!
Mary Ellen @ VNutrition says
August 30, 2016 at 10:22 amI sure will. I also wanted to let you know we’re featuring your recipe this week on Healthy Vegan Fridays!
Lauren says
August 30, 2016 at 12:49 pmOh, thank you so much Mary Ellen!
Bethany says
August 25, 2016 at 3:04 pmThis looks amazing! Love that it’s so healthy. Pinning!