Lentil Pizza Crust

This delicious 5-ingredient Lentil Pizza Crust requires only a few minutes of prep time and is loaded with protein and fibre. So easy to whip up using just a blender! Gluten-free, nut-free, soy-free option.

Watch how to make this Lentil Pizza Crust over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Ingredients & Inspiration

I’m always looking for healthier ways to make my cheat meals less of a cheat meals, whether it’s adding extra protein or fibre, or reducing fat or calories. And this Lentil Pizza Crust really delivers (no pun intended 😜). With 33g of protein and 15g of fibre in the entire crust, it’s a tasty and nutrient-dense way to enjoy a cheeky few slices of ‘za!

After several trials of this recipe, I got the ingredients narrowed down to just five simple ingredients that you probably already have in your kitchen right now:

Ingredients

• 1 cup split red lentils, rinsed
• 1⅓ cup unsweetened soy milk, sub plant milk of choice
• ½ cup oat flour
• 2 tsp baking powder
• 2 tsp apple cider vinegar
• ¾ tsp salt

How to Make Lentil Pizza Crust

Grab a blender because that’s the only equipment needed to make this Lentil Pizza Crust!

1. Place the rinsed lentils in a sealable bowl or container and stir in the soy milk. Cover and refrigerate overnight or for a minimum of 6 hours.
2. Next day: Preheat oven to 425℉ and line 2  pizza trays with parchment paper.
3. Add the soaked lentils into a high-speed blender along with all remaining ingredients. Blend on high for about 30 seconds until a thick batter forms, much like a pancake batter, if not thicker. Let the mixture sit for a few minutes to allow it to thicken slightly more.
4. Pour half the batter, about 1 cup into the centre of the parchment paper. Either rotate the tray in a circular motion to spread the batter into an 8″ to 10″ circle, or use the back of a spoon. Spread out the edges a little bit higher than the centre.
5. Place both trays in the oven on the middle rack(s) and bake for 10 minutes, then remove, carefully peel away from the parchment, flip the crusts over and bake a further 10 minutes until firm in the centre, and golden and crisp around the edges. If you like crispy crusts, bake the full 20 minutes; if you prefer slightly softer crusts, bake for only a total of about 15 minutes.
6. Remove the crusts from the oven and top with your desired toppings, then bake once more for a further 5 to 7 minutes until the toppings are hot and cheese is melty. Enjoy!

Love this recipe? I’d really appreciate if you gave me a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below! Lastly, if you made any of these recipes and decide to share them on Facebook or Instagram, don’t forget to tag me @SteamyVegan and use hashtag #SteamyVegan! I seriously love seeing what you’re cooking up! Plus make sure to check me out on YouTube — I have HUNDREDS of recipe videos to give you limitless plant-based inspiration!

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