Red Lentil Pizza Crust (Vegan & Gluten-Free)
This red lentil pizza crust is quick, easy, and packed with protein, making it a perfect base for your favorite vegan toppings. Oil-free, gluten-free, and wholesome, it comes together with no kneading, no rising, and no rolling.
Equipment
- 1 high speed blender
- 1 Round baking pan lined with parchment paper
Ingredients
- 1 cup red lentils rinsed, drained
- ½ teaspoon oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- 1 cup water
Instructions
- Preheat oven to 390°F (200°C). In a high-speed blender, combine red lentils, oregano, dried basil, garlic powder, salt, and water. Blend until smooth.1 cup red lentils, ½ teaspoon oregano, ½ teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon garlic powder, 1 cup water
- Line a 9-inch (23 cm) round pan with baking paper and pour in the batter. Spread evenly with a spoon or spatula. Bake for 12 minutes.
- Remove from the oven and add your favorite toppings, such as tomato sauce, vegan cheese, and mushrooms.
- Bake for another 10 minutes. Serve warm and enjoy.
Notes
- Soak for smoother blending: If your blender isn’t very powerful, soak the red lentils for 10-15 minutes to create a creamier batter.
- Use a high-speed blender: This ensures the batter is completely smooth for an even, tender crust.
- Line the pan with parchment paper: it prevents sticking and makes it easier to remove the crust from the pan.
- Spread evenly: Make sure the batter is level in the pan to avoid uneven baking.
- Pan size: You can use a square or rectangular pan instead of a round 9-inch pan; adjust baking time slightly if needed.
Nutrition
Calories: 27kcalCarbohydrates: 5gProtein: 2gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.02gSodium: 147mgPotassium: 87mgFiber: 2gSugar: 0.4gVitamin A: 4IUVitamin C: 0.3mgCalcium: 9mgIron: 1mg
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