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!
Servings: 8
Calories: 104kcal
Ingredients
- 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 {vegan if needed}
- 1/4 cup fresh basil
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 104kcal | Carbohydrates: 12g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 266mg | Fiber: 5g | Sugar: 2g