Lentilicious Pizza

Serves: 4-6

Preparation Time: 20 minutes

Cooking Time: 40 minutes

This red lentil pizza crust is a healthy, delicious twist on tradition!

If you’re craving pizza but want a healthier, gluten-free alternative, this Lentilicious Pizza recipe is for you! Made with nutrient-packed red lentils and quinoa, this crust is hearty, flavorful, and oil-free. Topped with a savory homemade tomato sauce and a medley of fresh veggies, it’s perfect for a family dinner or meal prep. Whether you’re following a whole-food, plant-based lifestyle or just looking to try something new, this pizza is easy to make, satisfying, and oh-so-delicious. Say goodbye to greasy takeout and hello to a wholesome, homemade pizza night that everyone will love!

Ingredients

RED LENTIL CRUST INGREDIENTS:

1 ½ cup Red Lentils
½ cup White Quinoa
1 tbsp Apple Cider Vinegar
1 ½ cup Unsweetened Plant Milk
3 tbsp Psyllium Husk
2 tbsp Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder

HOMEMADE PIZZA SAUCE INGREDIENTS:

1 15-ounce can No-Salt Tomato Sauce
1 tbsp Garlic Powder
1 tbsp Onion powder
1 tsp Salt Substitute
½ tbsp Basil
½ tbsp Oregano
2 tsp Pepperoni Spice
Black pepper to taste

Directions

Put red lentils and quinoa in a mixing bowl. Cover with fresh, filtered water and let soak for 5 hours.
After soaking, drain and rinse lentils and quinoa, then place in a clean mixing bowl.
Preheat the oven to 350° F.
Add apple cider vinegar and plant-based milk to the lentils and quinoa.
Using Nutribullet, blend until thoroughly blended and then place back into the mixing bowl.
Add Italian seasoning, garlic, and onion powders and hand mix until completely incorporated. Then, add psyllium husk and mix again but do not over mix.
Form into two large or 4-5 smaller pizza rounds, and place on a lined baking sheet. NOTE: If you’re using your bare hands or rolling pin to shape, moisten your hands or rolling pin with water to avoid sticking.
Cook vegetable topping in a saute pan until cooked, covering and stirring often. Add a tablespoon of water or vegetable broth if vegetables are sticking and cook until done. Remove to cool.
Flip crust halfway through cooking if desired.
Remove crust from oven and let cool for 5 minutes or so.
Add sauce, nutritional yeast, and vegetable toppings to the crust as desired.
Return to the oven for another 10-12 minutes or until desired.