If you are looking for a really easy meatless meal that is gluten-free, and that you can use up a fridge full of fresh garden veggies, this Lentil Pizza is perfect.
Lentils make the perfect base for this incredible pizza – it’s a cross between a crispy pizza crust and a semi-thick bread – it holds up so well with a little homemade marinara sauce, and can be topped with freshly sliced zucchini, basil, black pepper, tomatoes, and a sprinkle of fresh cheese.
Soak the lentils for at least an hour before blending with some garlic and fresh spices, then spread onto a generously greased pizza pan and toss in the oven for 10-12 minutes. Once you pull it out, add your choice of toppings and drizzle with a little olive oil before popping it back in the oven for 6-7 minutes to finish.
Look at the pictures below – the first is the crust spread into the pizza pan (uncooked).
The second, is just after it cooked the first time.
The last one is the finished pizza, topped with all of our favorites – tomatoes, basil, olive oil, a little marinara and fresh black pepper.
Not only is it easy to make, gluten-free and allergy friendly, it pairs up super with this homemade marinara sauce, and fresh cheese. Yum!
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