As a full on pizza-lover, I’m always looking for a new healthy crust option. Cauliflower pizza crust is a regular at our house, and I’ve played around with several others including a Polenta crust and even a Swiss Chard crust. So when I came across this Lentil Pizza Crust from Oatmeal with a Fork, I knew I had to give it a try.
Having recently eaten at Pieology in downtown Franklin, where I ordered their signature veggie pizza, I used it as inspiration for the toppings on this Rustic Roasted Veggie Pizza with Lentil Crust. I ended up with a tasty gluten-free pizza, low in carbs and calories and high in fiber and protein. I think we can all agree it was a win! 🙌🏻
Of course the beauty of all pizza recipes is you can swap or add whatever toppings suite your preferences. And if lentil pizza crust isn’t your thing, use whatever crust you like and try topping it with a traditional tomato based pizza sauce, roasted onions and peppers, fresh basil and a little mozzarella. Simple, yet flavorful and filling!
Rustic Roasted Veggie Pizza with Lentil Crust
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!
- FOR THE CRUST:
- 3/4 cup red lentils (soaked 1-24 hours)
- 1/2 cup water
- 1 garlic clove
- 1/2 tsp dried basil
- 1/2 tsp oregano
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- TOPPINGS:
- 1/2 cup pizza sauce
- 1/2 medium red pepper
- 1/2 medium green pepper
- 1/2 medium sweet onion
- 1/2-3/4 cup shredded mozzarella cheese {<a href="https://daiyafoods.com/our-foods/shreds/mozzarella/" target="_blank">vegan</a> if needed}
- 1/4 cup fresh basil
- Preheat Oven to 425 degrees.
- 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.
- 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.
- Add water, garlic clove, dried basil, oregano, sea salt and baking powder, process 20-30 seconds or until a smooth consistency is reached.
- Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
- Pour batter out and spread into thin crust, approximately 1/4″ thick.
- Bake 18-20 minutes, then remove and top with pizza sauce, roasted veggies, fresh basil and mozzarella cheese.
- Bake additional 7-8 minutes or until cheese is melted. Serve hot.
Crust recipe from Oatmeal with a Fork.
salam wanli says
its delicious 👍🏻
Kaylee Pauley says
So glad you liked it!! :)
laurie kokochak says
Can you use brown lentils instead of the red?
Kaylee Pauley says
I haven’t tried the brown, but red lentils are softer and tend to blend easier, I’m not sure brown would work as well. Please let me know if you try it and how it turns out! :)
June says
I loved the crust but it stuck to the pan. I used a glass 9X13 pan. What should I have used?
It tasted great though. I did use oil on the pan too.
Kaylee Pauley says
Hi June, I’m so glad you liked the flavor of the crust, and equally sorry it stuck! I think I’d recommend doing it on a flat baking sheet or pizza pan next time, lined with parchment paper, then try greasing the paper as well. Let me know if this helps!! :)