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    Home Β» All-Recipes Β» Pizza

    Red Lentil Blender Pizza Crust

    Published: Jul 12, 2016 Β· Modified: Oct 1, 2022 by Margaret Β· This post may contain affiliate links Β· This blog generates income via ads Β· 30 Comments

    This simple gluten-free vegan red lentil blender pizza crust is best described as a cross between a pancake and a tortilla.

    Red Lentil Blender Pizza Crust - this easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings | VeggiePrimer.com
    Jump to:
    • Red Lentil Blender Pizza Crust
    • Suggested Toppings
    • πŸ“– Recipe
    • πŸ’¬ Comments

    I’ve been looking for and easy blend and pour pizza crust recipe. I was intrigued when I discovered Vie de la Vegan’s Lentil Pizza Crust recipe on Pinterest. I liked the idea of using protein-rich legumes as the primary ingredient. I was inspired to develop my own recipe. I encourage you to try both to see which works best for you.

    Red Lentil Blender Pizza Crust

    Red Lentil Blender Pizza Crust - this easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings | VeggiePrimer.com

    I am a fan using store-bought tortillas as pizza crusts. But I recognize homemade crusts are usually healthier. This red lentil blender pizza crust recipe offers a great solution. It’s easy to prepare and it’s made with healthy ingredients. The end result is a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings.

    Suggested Toppings

    Red Lentil Blender Pizza Crust - this easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings | VeggiePrimer.com

    The toppings pictured here include:

    • Tomato sauce
    • Diaya Mozzarella Style Shreds
    • Chopped red onion
    • Chopped baby portobello mushrooms
    • Fresh parsley
    • Vegan parmesan cheese

    What kinds of toppings would you add?

    πŸ“– Recipe

    Red Lentil Blender Pizza Crust - this easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings | VeggiePrimer.com
    Print Pin

    Red Lentil Blender Pizza Crust

    This easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that combines well with a variety of toppings.
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 5
    Author Veggie Primer

    Ingredients

    • 2 cups uncooked red lentils rinsed and sorted
    • 2 Β½ cups rice milk
    • 2 cloves garlic
    • 1 tsp. baking soda
    • 1 Tbsp. apple cider vinegar
    • Β½ tsp. fine sea salt
    • 1 tsp. dried oregano
    • 1 tsp. dried basil
    • 1 tsp. dried marjoram
    • Β½ Tbsp. olive oil

    Instructions

    • Preheat large non-stick pan over medium heat.
    • Place ingredients in a high-speed blender in the order they are listed.
    • Begin blending on lowest setting and slowly turn up to highest setting.
    • Blend on high for approximately 40 seconds.
    • Scrape sides and blend from low to high for another 10-20 seconds.
    • Pour about β…” cups of batter into heated pan to form an 8 inch crust. (I use a β…“ cup ladle. Then I use the back of the ladle to spread the batter evenly into a nice round shape.)
    • Cover pan with lid slightly askew and cook for about 3 minutes or until top of crust begins to set and you can easily slice a spatula underneath.
    • Flip the crust and continue to cook about 2 more minutes.
    • Place cooked crust on a plate and repeat steps 6-8 until batter is finished. (Recipe makes about 5 crusts)
    • Preheat oven to 450ΒΊF. (I use the pizza setting on my convection toaster oven.)
    • Place a crust on a pizza screen and add your favorite toppings.
    • Bake about 8 minutes or until crust edges begin to brown.

    Notes

    The crust keeps well in the fridge for a day or two prior to baking. I haven’t tried freezing it, but I imagine it would also freeze well.
    Note: Nutrition information is a rough estimate.

    Nutrition

    Calories: 337kcal | Carbohydrates: 58g | Protein: 20g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 513mg | Potassium: 748mg | Fiber: 23g | Sugar: 7g | Vitamin A: 132IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 8mg
    Red-Lentil-Blender-Pizza-Crust
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    Reader Interactions

    Comments

    1. Carol Lynne Bagley

      July 17, 2016 at 3:39 pm

      Are the red lentils raw? How do make sure they are well blended?

      Reply
      • Margaret

        July 17, 2016 at 5:24 pm

        Hi Carol - yes, the red lentils are uncooked. Thanks for asking. I have updated the recipe to make this clear. If you use a high-speed blender like a Vitamix you shouldn't have any trouble making sure they are well blended. Red lentils break down pretty easily compared to other varieties.

        Reply
    2. Marla's Muffins

      July 21, 2016 at 1:24 pm

      What a great idea!! Can't wait to try:)

      Reply
      • Margaret

        July 22, 2016 at 6:40 pm

        Thanks! It's quite tasty - and I love the convenience of the blend and pour approach. πŸ™‚

        Reply
    3. Carla

      August 10, 2016 at 7:27 am

      Hi! Can I use oat or soya milk instead?

      Reply
      • Margaret

        August 10, 2016 at 11:24 am

        Hi Carla - I don't see why not. But you might need to adjust the quantity to reach the right consistency. Rice milk tends to be a little thinner than other kinds of plant milk. You want to be sure the batter is thin enough to pour easily.

        Reply
    4. Dianne

      August 10, 2016 at 7:30 pm

      This looks great I will try it. As for toppings lots of options out there and may be add a bit of cheesy vegan sauce. What I struggle with is the base sauce. I can't eat tomatoes sadly and so many vegan recipes include tomatoes

      Reply
      • Margaret

        August 10, 2016 at 9:14 pm

        Thanks Dianne - I have a few pizza recipes that do not include tomatoes - check 'em out:
        Quick Vegan Portobello Pizza
        Spinach Hummus Pizza
        Peanut Butter Banana Breakfast Pizza
        πŸ™‚

        Reply
    5. Catherine

      September 15, 2016 at 12:27 pm

      I just made these and they are fabulous!! Thank you so much!

      Reply
      • Margaret

        September 15, 2016 at 4:23 pm

        So glad you enjoyed the recipe, Catherine! πŸ™‚ Thanks for sharing!

        Reply
    6. Shawn

      September 17, 2016 at 11:08 am

      Great flavor. It stuck pretty bad to the pan, any suggestions.

      Reply
      • Margaret

        September 17, 2016 at 12:19 pm

        Hi Shawn - are you using a non-stick pan? If not, you may need to use a bit of oil to keep it from sticking. If you are using a non-stick pan and are still having trouble with the batter sticking, again, try using just a little bit of olive oil in the pan. Let me know how you make out. πŸ™‚

        Reply
    7. vegan facts

      September 22, 2016 at 5:56 pm

      The recipe sounds great, if i bake this I'm surely going to have to cook my lentils. Uncooked lentils are way too starchy.

      Reply
      • Margaret

        September 30, 2016 at 5:15 pm

        Hmmm - not sure how it would work if you cook the lentils ahead of time. The lentils cook when you make the crust. Red lentils break down very easily - you are essentially making the flour and mixing the ingredients all in one step when you blend.

        Reply
    8. Amber

      October 29, 2016 at 4:19 pm

      What does lentils taste like???

      Reply
      • Margaret

        October 30, 2016 at 4:11 pm

        Lentils taste similar to other legumes (think beans and peas). They have a mild nutty flavor. Red lentils are milder, almost sweet, compared to other lentil varieties.

        Reply
    9. Monique

      April 05, 2017 at 5:58 pm

      Hi, excited to try this!
      If I wanted to do toppings that do not need baked, do you think the crust would still work well being only cooked the one time? Or would I need to bake it a bit longer?

      Reply
      • Margaret

        April 05, 2017 at 6:58 pm

        Hi Monique! If you want a crispy crust, you would want to bake it a bit. The crust has more of a pancake consistency prior to baking.

        Reply
    10. KW

      April 26, 2018 at 2:33 pm

      While it is great to focus on eating whole and not focusing on calories and individual nutrients (or macros)... those of us who have type 1 diabetes very much need to know the carb content in order to properly dose for insulin. It would be nice to see a simple nutrition breakdown.

      Reply
      • Margaret

        May 07, 2018 at 8:05 am

        I understand. But since the information I would provide would be an estimate at best, I prefer folks with dietary concerns rely on calculators they trust to determine this information.

        Reply
    11. Cass

      May 10, 2018 at 6:43 pm

      WHat is the consistency of this supposed to result in? I added all ingredients to the blender, started it, and it is super runny. Some of the lentils won’t even break down!

      Reply
      • Margaret

        June 15, 2018 at 9:38 am

        Are you using red lentils? Red lentils break down easily and the consistency should resemble pancake batter.

        Reply
    12. Diana

      January 01, 2019 at 1:08 am

      This recipe is amazing and I use it in many different forms to replace any conventional flour recipe. I often make it without the savory items and bake to use as bread, pancakes, muffins, etc.

      Reply
      • Margaret

        January 08, 2019 at 10:19 am

        That's great to hear Diana. Thanks for sharing. πŸ™‚

        Reply
    13. Roxanne

      April 27, 2020 at 9:58 am

      Hi ?‍♀️ Thank you for such a unique and easy way to make a crust for pizza!! I only need two crusts, so I’m wondering if simply dividing all the ingredients in half would work out okay. Can’t wait to try it!!?

      Reply
      • Margaret

        April 27, 2020 at 12:04 pm

        Yes - absolutely! I often halve the recipe. Another option would be to make extra and freeze them. I've done that as well. It all depends on how ambitious you feel. πŸ˜‰

        Reply
    14. Puja Chakkalakal

      July 08, 2021 at 7:10 pm

      Hi, are you able to use water instead of rice.milk?

      Reply
      • Margaret

        July 11, 2021 at 12:56 pm

        Water should work. I haven't tried it, but I don't think it would be a problem.

        Reply
    15. David Wood

      September 05, 2022 at 7:46 pm

      As a diabetic on a strict diet I need to know the carbohydrates and sugar count so I can adjust my insulin accordingly. U fortunately without that information I cannot try this recipe. Perhaps you should rethink your policy

      Reply
      • Margaret

        October 01, 2022 at 12:24 pm

        Thank you for sharing your concerns, David. I understand where you are coming from and have gradually been adding the information to my recipes. However, it's important to note the information is a rough estimate. I'm updating this recipe to include the information now. πŸ™‚

        Reply

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