Rustic Roasted Veggie Pizza with Lentil Crust
 
Prep time
Cook time
Total time
 
This Rustic Roasted Veggie Pizza with Lentil Crust is gluten-free, low in calories and carbs, high in fiber and protein, AND tasty, win win!
Author:
Recipe type: Dinner
Cuisine: Pizza
Serves: 8
Ingredients
  • FOR THE CRUST:
  • ¾ cup red lentils, soaked 1-24 hours
  • ½ cup water
  • 1 garlic clove
  • ½ tsp dried basil
  • ½ tsp oregano
  • ¼ tsp sea salt
  • ½ tsp baking powder
  • TOPPINGS:
  • ½ cup pizza sauce
  • ½ medium red pepper
  • ½ medium green pepper
  • ½ medium sweet onion
  • ½-3/4 cup shredded mozzarella cheese {vegan if needed}
  • ¼ cup fresh basil
Instructions
  1. Preheat Oven to 425 degrees.
  2. Spray baking sheet with cooking oil, spread sliced onions and bell peppers out into single layer and roast for 10-15 minutes or until edges begin to brown. Remove and set aside.
  3. To soak the lentils, add them to a bowl, cover with water and soak at least 1 hour or up to 24 hours. {I only soaked mine a little over an hour and they turned out great} Rinse and drain the soaked lentils then add to bowl of food processor.
  4. Add water, garlic clove, dried basil, oregano, sea salt and baking powder, process 20-30 seconds or until a smooth consistency is reached.
  5. Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
  6. Pour batter out and spread into thin crust, approximately ¼" thick.
  7. Bake 18-20 minutes, then remove and top with pizza sauce, roasted veggies, fresh basil and mozzarella cheese.
  8. Bake additional 7-8 minutes or until cheese is melted. Serve hot.
Nutrition Information
Serving size: 1 slice Calories: 104 Fat: 3 Saturated fat: 2 Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 12 Sugar: 2 Sodium: 266 Fiber: 5 Protein: 7 Cholesterol: 8
Recipe by Lemons and Basil at http://lemonsandbasil.com/rustic-roasted-veggie-pizza-lentil-crust/