This Vegan Red Lentil Pizza is a game-changer for plant-based enthusiasts. It’s gluten-free, packed with protein and nutrients, and features a crispy lentil crust that’s easy to make. Paired with a homemade tomato sauce and vibrant veggie toppings, this pizza is a flavorful, nutritious dish for any occasion.
Why You’ll Love This Vegan Red Lentil Pizza Recipe
- Allergy-Friendly: Gluten-free, nut-free, and 100% plant-based.
- Simple & Quick: Easy steps to whip up a healthy, delicious pizza.
- Highly Versatile: Perfect for lunch, dinner, snacks, or parties.
- Nutrient-Rich: High in fiber and protein, making it satisfying and wholesome
Ingredients
Lentil Pizza Crust Ingredients:
- 3/4 cup (150g) red lentils, soaked for 30 minutes
- 1/2 cup (120ml) water
- 1 garlic clove, minced
- 1/2 tsp baking powder
- 1/4 tsp salt
- Olive oil (for greasing)
How to Make the Tomato Sauce:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 cup (250ml) tomato sauce
- 2 tbsp tomato paste
- 1 tsp dried basil or fresh basil leaves
- 1 tsp dried oregano
- 1/2 tsp maple syrup (optional)
- 1 bay leaf
- Salt to taste
Delicious Toppings for the Pizza:
- 1 tsp olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cremini mushrooms, sliced
- 1/4 tsp salt
- Vegan Parmesan or cashew Parmesan (optional)
Instructions
Make the Lentil Pizza Crust:
- Preheat your oven to 400°F (200°C). Place an oven-safe skillet or baking dish inside to heat.
- Once blended, the mixture should become smooth and slightly thickened, creating a perfect batter for the crust. The consistency should be like pancake batter.
- Carefully remove the heated skillet from the oven, grease it lightly with olive oil, and pour in the batter.
- Next, spread the batter evenly on the pan and bake for 25-30 minutes, or until the crust becomes golden and crispy.
- Set the crust aside to cool slightly.
Prepare the Pizza Sauce:
- Heat olive oil in a pan over medium heat. Then, add the onion and garlic, sautéing them until fragrant and softened, which should take about 3-4 minutes.
- Stir in the tomato sauce, tomato paste, basil, oregano, bay leaf, maple syrup, and salt.
- Afterward, simmer for 5 minutes until the sauce thickens slightly. Then, remove the bay leaf and set the sauce aside.
Sauté the Veggie Toppings:
- In a skillet, heat olive oil over low-medium heat.
- Next, add the diced bell peppers and sliced mushrooms, sautéing them until softened, which should take about 5-7 minutes. Be careful not to overcook them; you want them to retain some crunch. Season with salt and mix well.
Assemble the Pizza:
- Spread the tomato sauce evenly over the lentil crust.
- Then, add the sautéed vegetables and sprinkle with vegan Parmesan or cashew Parmesan if desired.
- Return the pizza to the oven and bake for an additional 10 minutes to heat through.
Serve and Enjoy:
- Slice the pizza into portions and serve hot.
- Pair it with vegan condiments like ketchup, sour cream, or a drizzle of vegan ranch dressing.
Pro Tips
- Avoid Overloading: Too many toppings can weigh down the crust.
- Customize: Add your favorite herbs or spices for an extra kick of flavor.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
FAQ
- Can I make this lentil pizza crust without an oven?
Yes, you can use a stovetop skillet. Just cook the crust on low heat, flipping it once it’s golden on one side. - What’s the best way to store and reheat this vegan pizza?
Store leftovers in an airtight container in the fridge. Reheat in the oven at 350°F (175°C) for 5-10 minutes to restore the crispiness.
Nutritional Information (Per Serving)
- Calories: 420 kcal
- Carbohydrates: 62g
- Protein: 21g
- Fiber: 25g
- Fat: 10g
- Iron: 8mg
This Vegan Red Lentil Pizza is the perfect healthy indulgence for any meal or gathering. It’s simple, nutritious, and bursting with flavor!