Red Lentil Pizza
Dive into a deliciously unique pizza experience with our Red Lentil Pizza! This gluten-free crust is crafted from wholesome red lentils, giving you a protein-packed foundation that’s both crispy and flavorful. Load it up with your favorite toppings—think zesty tomato sauce, gooey cheese, and fresh veggies—for a slice that’s sure to impress!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 Paris mushroomsoptional
- Slices of red onionoptional
- 220ml of water (7.44 fl oz)
🥛Dairy & Eggs(1)
- 100g of grated vegetable cheese (3.53 oz)
🫙Pantry Staples(2)
- 200g of red lentils (7.06 oz)
- 200g of tomato sauce (7.06 oz)
📦Other(1)
- Vegetable minceoptional
Nutrition (per serving)
Calories
338
Protein
24g
Carbs
41g
Fat
8g
👨🍳 Instructions
- 1
Blend the red lentils with water until smooth.
- 2
Spread the mixture onto a baking sheet and bake in the oven for about 10 minutes.
- 3
Once the base is ready, add your choice of toppings and return to the oven for a few more minutes.
💡 Pro Tips
- ✓Blend red lentils with water at a 1:1.1 ratio (200g:220ml) to achieve 65-70% hydration, creating a batter thick enough to hold toppings without slumping, as red lentils absorb water rapidly and swell to 2.5x their dry volume.ingredient1:1.1 ratio | 65-70% hydration
- ✓Pre-bake the lentil base at 400°F (200°C) for 12-14 minutes until the surface reaches 158°F (70°C) internal temp, which sets the starches and creates a structural matrix that prevents sogginess when wet toppings are added.timing400°F | 12-14 minutes | 158°F internal
- ✓Dice mushrooms to 8-10mm cubes and sauté them separately at high heat (375°F/190°C) for 3-4 minutes before topping, which drives off 30-40% of their moisture content and prevents the pizza base from absorbing excess water during the final bake.technique8-10mm dice | 375°F | 3-4 minutes | 30-40% moisture loss
- ✓Apply tomato sauce and vegetable cheese at a 2:1 ratio (133g sauce to 67g cheese) rather than equal amounts, because tomato's acidity (pH 3.8-4.2) activates mozzarella's casein proteins at lower temperatures, creating better adhesion to the lentil base without excess liquid.ingredient2:1 ratio | pH 3.8-4.2
- ✓Return topped pizza to the oven at 425°F (220°C) for 6-8 minutes only, as red lentil bases lack gluten structure and continued heat breaks down the protein network; cheese should reach 165°F (74°C) for melting without the base becoming brittle.timing425°F | 6-8 minutes | 165°F cheese temp
Share this recipe
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
Red Lentil Pizza
Dive into a deliciously unique pizza experience with our Red Lentil Pizza! This gluten-free crust is crafted from wholesome red lentils, giving you a protein-packed foundation that’s both crispy and flavorful. Load it up with your favorite toppings—think zesty tomato sauce, gooey cheese, and fresh veggies—for a slice that’s sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 4 Paris mushroomsoptional
- Slices of red onionoptional
- 220ml of water (7.44 fl oz)
🥛Dairy & Eggs(1)
- 100g of grated vegetable cheese (3.53 oz)
🫙Pantry Staples(2)
- 200g of red lentils (7.06 oz)
- 200g of tomato sauce (7.06 oz)
📦Other(1)
- Vegetable minceoptional
Nutrition (per serving)
Calories
338
Protein
24g
Carbs
41g
Fat
8g
👨🍳 Instructions
- 1
Blend the red lentils with water until smooth.
- 2
Spread the mixture onto a baking sheet and bake in the oven for about 10 minutes.
- 3
Once the base is ready, add your choice of toppings and return to the oven for a few more minutes.
💡 Pro Tips
- ✓Blend red lentils with water at a 1:1.1 ratio (200g:220ml) to achieve 65-70% hydration, creating a batter thick enough to hold toppings without slumping, as red lentils absorb water rapidly and swell to 2.5x their dry volume.ingredient1:1.1 ratio | 65-70% hydration
- ✓Pre-bake the lentil base at 400°F (200°C) for 12-14 minutes until the surface reaches 158°F (70°C) internal temp, which sets the starches and creates a structural matrix that prevents sogginess when wet toppings are added.timing400°F | 12-14 minutes | 158°F internal
- ✓Dice mushrooms to 8-10mm cubes and sauté them separately at high heat (375°F/190°C) for 3-4 minutes before topping, which drives off 30-40% of their moisture content and prevents the pizza base from absorbing excess water during the final bake.technique8-10mm dice | 375°F | 3-4 minutes | 30-40% moisture loss
- ✓Apply tomato sauce and vegetable cheese at a 2:1 ratio (133g sauce to 67g cheese) rather than equal amounts, because tomato's acidity (pH 3.8-4.2) activates mozzarella's casein proteins at lower temperatures, creating better adhesion to the lentil base without excess liquid.ingredient2:1 ratio | pH 3.8-4.2
- ✓Return topped pizza to the oven at 425°F (220°C) for 6-8 minutes only, as red lentil bases lack gluten structure and continued heat breaks down the protein network; cheese should reach 165°F (74°C) for melting without the base becoming brittle.timing425°F | 6-8 minutes | 165°F cheese temp