Ingredients

For the Pizza Crust:

• Red lentils – 150 g (5.3 oz, ¾ cup)
• Psyllium husk or flaxseed – 1 tsp
• Oil – 1 tbsp
• Water – 120 ml (4 oz, ½ cup)
• Dried herbs – 1 tsp (oregano, basil, or a mix)
• Garlic powder – ½ tsp
• Salt – to taste

For the Pizza Toppings:

• Tomato sauce – as needed (for spreading on the base)
• Eggplant – ½ cup, thinly sliced
• Onion – ¼ cup, sliced
• Broccoli florets – ¼ cup
• Cherry tomatoes – ½ cup, halved
• Olive oil – 1 tbsp (for drizzling over the vegetables)
• Salt – to taste

For the Vegan Cheese Sauce:

• Coconut milk – 180 ml (6 oz, ¾ cup)
• Nutritional yeast – 3 tbsp
• Starch – 2 tbsp (cornstarch or arrowroot)
• Onion powder – ½ tsp
• Garlic powder – ¼ tsp
• Smoked paprika – a pinch
• Salt – to taste

---

Step-by-Step Instructions

1. Prepare the Red Lentil Pizza Crust:

• Start by rinsing the 150 g (¾ cup) of red lentils under cold water. Then, place the lentils in a bowl and cover them with enough water to submerge completely. Let the lentils soak for 30 minutes to 1 hour until they soften.
• After soaking, drain the lentils and transfer them to a food processor. Add the 1 tsp of psyllium husk (or flaxseed), 1 tbsp of oil, 120 ml (½ cup) of water, 1 tsp of dried herbs, ½ tsp of garlic powder, and a pinch of salt.
• Blend the mixture until it forms a smooth batter, similar to a pancake batter consistency.

2. Cook the Pizza Crust:

• Preheat your oven to 180°C (350°F).
• Line a baking sheet with parchment paper and lightly grease it. Pour the lentil batter onto the sheet and spread it out with a spatula to form a round or rectangular pizza crust, approximately ¼ inch thick.
• Bake the crust in the preheated oven for 15-20 minutes, or until the edges are golden and the crust is firm but not too dry.

3. Prepare the Vegan Cheese Sauce:

• While the crust is baking, prepare the vegan cheese sauce. In a small saucepan, whisk together 180 ml (¾ cup) of coconut milk, 3 tbsp of nutritional yeast, 2 tbsp of starch (cornstarch or arrowroot), ½ tsp of onion powder, ¼ tsp of garlic powder, a pinch of smoked paprika, and a pinch of salt.
• Place the saucepan over medium heat and continue whisking until the sauce begins to thicken, about 3-5 minutes. Once the sauce reaches a smooth and creamy consistency, remove it from heat and set aside.

4. Prepare the Vegetables:

• Thinly slice ½ cup of eggplant, ¼ cup of onions, and chop ¼ cup of broccoli florets. Halve the ½ cup of cherry tomatoes.
• Drizzle the vegetables with 1 tbsp of olive oil and sprinkle with a pinch of salt. Toss the vegetables to ensure they are evenly coated with oil and seasoning.

5. Assemble the Pizza:

• Once the crust is baked, remove it from the oven. Spread a thin layer of tomato sauce over the crust, ensuring it’s evenly coated.
• Arrange the prepared vegetables (eggplant, onion, broccoli, and cherry tomatoes) on top of the sauce. Drizzle a little more olive oil over the veggies if desired.
• Pour the prepared vegan cheese sauce over the pizza, using a spoon to distribute it evenly across the vegetables.

6. Bake the Pizza:

• Return the assembled pizza to the oven and bake for an additional 10-15 minutes at 180°C (350°F), until the vegetables are cooked through and slightly golden, and the cheese sauce has set.
• Once the pizza is done, remove it from the oven and let it cool for a few minutes before slicing and serving.

---

Cooking Tips

• Crust Consistency: If the red lentil crust batter seems too thick or thin, adjust by adding more water or lentils accordingly. The batter should be easy to spread but not runny.
• Vegetable Toppings: Feel free to customize the vegetable toppings to your liking. You can add bell peppers, zucchini, spinach, or even mushrooms for extra flavor and nutrition.
• Cheese Sauce Thickness: For a thicker cheese sauce, add a little more starch. If it’s too thick, thin it out by adding a tablespoon of water or coconut milk.
• Psyllium Husk Substitute: If you don’t have psyllium husk, flaxseed or chia seeds work well as a substitute. They help bind the dough and provide structure.

---

Storage

• Refrigeration: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, place the slices in the oven at 180°C (350°F) for 5-7 minutes, or until warmed through.
• Freezing: You can freeze the baked pizza crust before adding the toppings. Let it cool completely, then wrap it in plastic wrap and aluminum foil, and freeze for up to 1 month. Thaw the crust overnight in the refrigerator before adding toppings and baking.

---

Nutritional Facts (per serving, based on 4 servings):

• Calories: 280 kcal
• Protein: 10 g
• Fat: 14 g
• Carbohydrates: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 390 mg

Please note that these values are approximate and depend on portion sizes and specific ingredients used.

---

FAQs

1. Can I use a different base for the pizza crust?

Yes! If you prefer, you can use chickpea flour or quinoa flour for the crust. Both options are gluten-free and offer a similar texture to red lentils. Adjust the water ratio to achieve the desired consistency.

2. Can I make this pizza gluten-free?

The red lentil crust is naturally gluten-free, so this recipe is perfect for those avoiding gluten. Just ensure that any additional toppings, such as the tomato sauce, are also gluten-free.

3. Can I make the cheese sauce with a different milk?

Yes, you can substitute coconut milk with any plant-based milk, such as almond, soy, or oat milk. Just be aware that coconut milk adds a richer, creamier texture and flavor, while other plant-based milks might result in a slightly thinner sauce.

4. What other toppings can I use?

This pizza is versatile, so feel free to add any vegetables you like. You can also include plant-based protein options like tofu or tempeh for added texture and nutrition.

5. How do I prevent the crust from becoming soggy?

To keep the crust from becoming soggy, make sure to bake it thoroughly before adding the toppings. You can also brush the crust with a little olive oil before baking to create a barrier that helps keep it crisp.

---

Conclusion

This Vegan Red Lentil Pizza with Cheese Sauce and Veggie Toppings is a healthy and delicious alternative to traditional pizza. The red lentil crust is packed with protein and fiber, while the vegan cheese sauce adds a creamy richness without any dairy. Topped with fresh vegetables like eggplant, broccoli, and cherry tomatoes, this pizza is both nutritious and satisfying.

Whether you’re a seasoned vegan or just looking to try something new, this pizza offers a fantastic way to enjoy all the flavors of a classic pizza in a healthier, plant-based form. Enjoy this wholesome, guilt-free meal that’s perfect for dinner, meal prep, or even a casual lunch!