🛒 Ingredients
For the Red Lentil Crust
- 1 cup red lentils (dry)
- 1½ cups water (for soaking)
- ½ cup additional water (for blending)
- 1 tbsp olive oil (optional, improves crispiness)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp baking powder
- Optional: ½ tsp dried oregano or Italian seasoning
For Toppings (customize!)
- ½–1 cup marinara or pizza sauce
- Sliced veggies (bell peppers, mushrooms, onions, spinach, zucchini, etc.)
- Vegan mozzarella or cheese of choice
- Fresh basil, chili flakes, or arugula for finishing
🔪 Instructions
1. Soak the lentils
- Rinse lentils.
- Soak in 1½ cups water for at least 3–4 hours or overnight.
(Shortcut: soak in hot water 15–20 minutes.)
2. Preheat
- Oven: 425°F (220°C)
- Line a baking sheet or pizza pan with parchment and lightly oil.
3. Blend the crust batter
- Drain lentils.
- Add soaked lentils + ½ cup fresh water + spices + salt + olive oil + baking powder to a blender.
- Blend until very smooth (batter should be like pancake batter—add 1–2 tbsp more water if too thick).
4. Spread & bake the crust
- Pour the batter onto the lined pan.
- Spread into a pizza shape about ¼ inch thick.
- Bake 18–22 minutes until edges are golden and center is firm.
- Flip carefully and bake 5–8 more minutes for extra crispiness.
5. Add toppings
- Spread sauce.
- Add veggies & vegan cheese.
6. Final bake
- Bake another 8–12 minutes, or until cheese melts and veggies are tender.
🌿 Serve
Slice, top with basil or arugula, and enjoy a high-protein vegan pizza!
💡 Tips & Variations
- Extra crispy crust: Preheat the pan in the oven first.
- Oil-free: Skip the oil—crust still works!
- Cheesy crust option: Add 2 tbsp nutritional yeast to the batter.
- Mediterranean version: Add olives, roasted tomatoes, artichokes, and vegan feta.
- Protein boost: Spread with hummus instead of sauce.
If you’d like, I can give you:
👉 a pancake-style thick crust version
👉 a no-soak instant red lentil pizza
👉 or calorie/macros for this recipe.
