Ingredients
Equipment
Method
- 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.
- Next day: Preheat oven to 425℉ and line 2 pizza trays with parchment paper.
- 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.
- 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.
- 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.
- 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!
Notes
Freezing: Once the pizza crusts have been baked the full 15 to 20 minutes, let them cool to room temperature, then seal in a freezer bag and freeze for up to 1 month.
Halving/Doubling Recipe: This recipe can easily be halved to make one crust or doubled to make four!
Macros per pizza crust (makes two 8-10" crusts):
- Calories: 518
- Protein: 33g
- Carbs: 82g
- Fats: 4g
- Fibre: 15g