RED LENTIL BLENDER PIZZA CRUST

RED LENTIL BLENDER PIZZA CRUST

By veggieprimer.com

Have you tried using lentils for your pizza crust?  I really love this recipe.  I use almond or coconut milk in my pizza because I don't eat grains but feel free to use whatever milk you want.

INGREDIENTS

400g/2 cups uncooked red lentils, rinsed and sorted

400ml/2½ cups almond or coconut 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/225C.  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.