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

Cook Time 25

Total Time 30

Servings

Author Veggie Primer

Ingredients

2 cups uncooked red lentils rinsed and sorted
2½ cups rice milk
2 cloves garlic
1 tsp. baking soda
1 Tbsp. apple cider vinegar
½ tsp. fine sea salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried marjoram
½ 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 ⅔ cups of batter into heated pan to form an 8-inch crust. (I use a ⅓ 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 450ºF. (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 recipe makes about five crusts. A serving is one crust. 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 for special dietary needs. I subscribe to the theories presented in the book Whole and believe we should focus on eating a variety of whole foods instead of counting calories or keeping track of individual nutrients.

Nutrition