🍕 Red lentil pizza crust

Name: Red lentil pizza crust
Prep time: 10 min
Cook time: 20 min
Yield: One 12-inch pizza (2 servings)
Ingredients: 150 g dried red lentils; 180 ml water; 1 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/2 tsp dried oregano; 3/4 tsp salt; Tomato sauce, mozzarella and toppings of your choice

One 12-inch pizza (2 servings) · prep 10 min · cook 20 min

Ingredients

150 g dried red lentils
180 ml water
1 1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
3/4 tsp salt
Tomato sauce, mozzarella and toppings of your choice

Method

Preheat the oven to 230 °C (450 °F) and line a 12-inch round tray with parchment paper.
Blend the DRY, unsoaked lentils with the water and seasonings for 30 to 60 seconds, until completely smooth. Red lentils are soft enough to blend raw: that is what makes this base so quick.
Pour the batter onto the tray and spread it as thinly and evenly as you can with a spatula.
Bake for 12 min.
Flip the crust using the parchment paper to help, peel the paper off, and give it 5 min more: that second bare bake is what makes a firm base instead of a floppy pancake.
Top with tomato sauce, mozzarella and whatever you like.
Return for 3 to 5 min, until the cheese melts. Serve straight away.

Adapted from This Healthy Kitchen

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