Vegan Red Lentil Pizza (Gluten-Free)

This Vegan Red Lentil Pizza is not only gluten-free but also healthy, flavorful, and loaded with fiber, protein, and nutrients. The crispy lentil crust paired with a homemade tomato sauce and veggie toppings makes it perfect for a nutritious meal or party dish.

Why You’ll Love This Recipe:

  • Nut-Free: Safe for those with allergies.
  • Plant-Based: Made with wholesome ingredients.
  • Easy to Prepare: Simple steps for a quick and delicious meal.
  • Tasty & Versatile: Perfect for brunch, buffets, or as a party snack.

Ingredients

For the Pizza Crust:

  • 3/4 cup uncooked red lentils
  • 1/2 cup water
  • 1 garlic clove, chopped
  • 1/2 tsp baking powder
  • 1/4 tsp salt (or to taste)

For the Pizza Sauce:

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 1 jar tomato sauce
  • 2 tbsp tomato paste
  • 1 tsp dried basil (or fresh)
  • 1 tsp dried oregano
  • 1 bay leaf
  • 1/2 tsp maple syrup (optional)
  • 1/2 tsp salt

For the Toppings:

  • 1 tsp olive oil
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cremini mushrooms, sliced
  • 1/4 tsp salt
  • Cashew Parmesan (optional)

Instructions

1. Prepare the Pizza Crust

  • Preheat the oven to 400°F (200°C). Place an oven-safe pan inside to heat.
  • Soak the red lentils in water for 30 minutes.
  • Once soaked, blend the lentils with water, garlic, baking powder, and salt until smooth.
  • Carefully remove the heated pan from the oven, drizzle a little olive oil, and pour the lentil batter into the pan.
  • Bake for 30 minutes or until the crust is crispy and golden.
  • Remove from the oven and set aside.

2. Make the Pizza Sauce

  • In a medium pan, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
  • Add the tomato sauce, tomato paste, dried basil, oregano, bay leaf, maple syrup, and salt. Stir to combine and simmer for 20-30 seconds. Remove the bay leaf before using.

3. Sauté the Toppings

  • In a pan, heat olive oil and sauté the bell peppers and mushrooms over low heat. Cook until softened, about 5-7 minutes. Add salt and mix well.

4. Assemble the Pizza

  • Spread the pizza sauce over the baked lentil crust.
  • Top with the sautéed vegetables and sprinkle with cashew Parmesan (optional).
  • Place the assembled pizza back in the oven for 10-15 seconds to warm through.

5. Serve and Enjoy

  • Slice and serve hot with your favorite vegan condiments like homemade ketchup, vegan sour cream, or mayonnaise.

Tips

  • Avoid Overloading: Too many toppings can make the crust soggy.
  • Customize: Add your favorite herbs or spices to the crust and sauce for extra flavor.
  • Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for 1 month.

Nutritional Information (Per Serving)

  • Calories: 434 kcal
  • Carbohydrates: 66g
  • Protein: 23g
  • Fiber: 27g
  • Fat: 11g
  • Sugar: 13g
  • Iron: 9mg

Enjoy this healthy, vegan, and gluten-free pizza that’s perfect for any occasion!