Lentil Pizza Crusts
The Cookie Writer
The Cookie Writer
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  • 1 ¼ cup dry red lentils 3 ½ cups water 1 tsp dried oregano 1 tsp dried basil Salt and pepper 2 tsp coarse / whole grain mustard 1 – 1 ¼ cups cheddar cheese, grated 1 egg 1 garlic clove, minced Pinch of cayenne (optional) Any pizza toppings you like! I topped mine with some homemade herb pizza sauce! Instructions Preheat oven to 425F. Line a baking sheet with parchment paper or silicone liner. In a large pot, bring water and lentils to a boil. Cover, reduce heat, and cook for 7-10 minutes, or until softened. Drain really well (through a sieve preferably) and move to a large mixing bowl. Stir in cheese, garlic, mustard, spices, and cayenne if desired. Allow to cool slightly before mixing in the egg so it does not scramble. Measure out ½ cup portions onto your baking sheet and gently use your hands to flatten (and shape) the mini pizzas into desired thickness. You can also make one large pizza crust! Pop into the oven and bake for 15 minutes (larger crust may need a bit more time.) In the last 5 minutes, make sure to add your desired pizza toppings so they can cook in the oven! Allow to cool slightly before serving. *Note: Too many toppings or sauce can lead to inability to pick up the slices. Plain crusts hold up perfectly and are great for dipping into sauce! 3.5.3208



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