This gluten-free red lentil pizza is a delicious, nutritious alternative to traditional pizza. The crust is made from red lentils, offering a hearty, protein-rich base, while the coconut-based cheese sauce adds a creamy, dairy-free twist. With a variety of veggie toppings, this pizza is full of flavor, vibrant colors, and healthy ingredients. It’s perfect for those following gluten-free, vegan, or plant-based diets and is simple to prepare for a quick lunch or dinner.
Preparation Time:
Prep time: 15 minutes (includes soaking time for lentils)
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
Pizza Crust:
5.3 oz | 150 g | ¾ cup red lentils
1 tsp psyllium husk or flaxseed
1 tbsp oil
4 oz | 120 ml | ½ cup water
1 tsp dried herbs
½ tsp garlic powder
Salt to taste
Pizza Toppings:
Tomato sauce (as needed)
½ cup eggplant, thinly sliced
¼ cup sliced onion
¼ cup broccoli florets
½ cup cherry tomatoes, halved
1 tbsp olive oil
Salt to taste
Cheese Sauce:
6 oz | 180 ml | ¾ cup coconut milk
3 tbsp nutritional yeast
2 tbsp starch (cornstarch or arrowroot)
½ tsp onion powder
¼ tsp garlic powder
Pinch of smoked paprika
Salt to taste
Directions:
- Prepare the lentils: Rinse red lentils thoroughly and soak them in water for 2-3 hours until softened.
- Blend the crust mixture: Drain the lentils and blend with water, psyllium husk (or flaxseed), oil, herbs, garlic powder, and salt until smooth.
- Preheat the oven: Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
- Form the crust: Spread the lentil mixture onto the baking sheet in a circular shape, about ¼ inch thick.
- Bake the crust: Bake for 15 minutes or until the edges turn golden and the crust is firm.
- Prepare the toppings: While the crust bakes, sauté the vegetables (eggplant, onions, and broccoli) in olive oil until tender.
- Make the cheese sauce: In a saucepan, whisk together the coconut milk, nutritional yeast, starch, onion powder, garlic powder, paprika, and salt. Heat on low-medium until the sauce thickens and becomes stretchy, about 1 minute.
- Assemble the pizza: Remove the crust from the oven. Spread tomato sauce over it, add the sautéed vegetables, cherry tomatoes, and drizzle the cheese sauce.
- Bake again: Place the pizza back in the oven and bake for another 5-7 minutes until everything is heated through.
- Serve: Slice and enjoy your gluten-free red lentil pizza!
Serving Suggestions:
Serve with a side salad or roasted veggies for a balanced meal.
Pair with a light vinaigrette for a refreshing contrast.
Cooking Tips:
Soaking the lentils is key for a smooth crust, so don’t skip this step.
You can switch up the toppings based on what veggies you have on hand.
If you like a crispier crust, bake for a few extra minutes before adding the toppings.
Nutritional Benefits:
Protein-rich: Red lentils offer a good source of plant-based protein.
Low in fat: The crust is naturally low in fat, making it heart-friendly.
Rich in fiber: Lentils and vegetables provide ample fiber to support digestion.
Vegan and gluten-free: This recipe suits those with dietary restrictions.
Dietary Information:
Gluten-free
Vegan
Dairy-free
Soy-free
Nut-free
Nutritional Facts (per serving, based on 4 servings):
Calories: 260
Protein: 8g
Fat: 10g
Carbohydrates: 35g
Fiber: 7g
Storage:
Fridge: Store leftover pizza in an airtight container for up to 3 days.
Reheat: Warm leftovers in a 350°F oven for 10 minutes.
Freezer: The crust can be frozen separately. Wrap it tightly in plastic wrap and store for up to 1 month.
Why You’ll Love This Recipe:
Easy to make: Simple ingredients and minimal prep make this pizza a breeze to prepare.
Healthy: It’s packed with plant-based protein, fiber, and essential nutrients.
Versatile: Customize with your favorite veggies or sauces.
Diet-friendly: Gluten-free, vegan, and allergy-friendly options that the whole family will enjoy.
Conclusion:
This gluten-free red lentil pizza is a delightful, wholesome meal that’s perfect for pizza lovers who want a healthy twist. The red lentil crust provides a firm, protein-packed base, while the coconut cheese sauce adds a creamy, dairy-free richness. Whether you’re gluten-free or just looking for a unique and nutritious pizza, this recipe delivers on taste, texture, and satisfaction. Give it a try for a delicious, guilt-free pizza experience!
Frequently Asked Questions:
- Can I make the crust ahead of time?
Yes! You can make the crust ahead and store it in the fridge for 2-3 days or freeze it for up to a month. - Can I use green lentils instead of red lentils?
Red lentils are preferred for their smooth texture, but green lentils can work, though the texture may be denser. - What can I substitute for psyllium husk?
Flaxseed is a great substitute for psyllium husk in this recipe. - Can I add vegan cheese instead of making the sauce?
Absolutely! Use your favorite store-bought vegan cheese if you’re short on time. - Can I omit the garlic and onion powder in the cheese sauce?
Yes, you can adjust the seasonings to your liking or substitute with other spices. - How do I prevent a soggy crust?
Ensure the crust is fully baked before adding toppings, and avoid adding too much sauce. - Can I make this recipe oil-free?
Yes! You can omit the oil, but the crust might be slightly less crispy. - What other toppings can I use?
Feel free to add bell peppers, mushrooms, spinach, or zucchini. - Is this pizza kid-friendly?
Yes, it’s a healthy and tasty option that kids can enjoy, especially with their favorite toppings. - How do I make the crust crispier?
Bake the crust longer at a lower temperature (around 375°F) to achieve a crispier texture.