• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Plentyfull Vegan

Nourishing and delicious vegan recipes.

  • Home
  • About
    • Shop my Vegan Pantry
  • Recipes
    • Breakfast
    • Entrées
    • Dessert
    • Salads and Bowls
    • Staples and Snacks
  • Vegan Myths
  • Travel & Lifestyle
Home » Entrées » Lentil Crust Pizza

Lentil Crust Pizza

September 21, 2017 by emmamcdonald Leave a Comment

vegan gluten free lentil crust pizza with cashew ricotta

Lentils and pizza are probably two words you haven’t heard in the same sentence before….but behold a vegan lentil crust pizza! One might think this would be a complicated recipe however the crust can be made with just 3 simple ingredients: red lentils, water and olive oil.

vegan gluten free lentil crust pizza with cashew ricotta

This means the crust is packed with 12g of protein (#vegains), and can be topped however you please, one of my personal favourites is shown below.

Notes:

This pizza is made with the pesto and cashew ricotta cheese from the blog. Feel free to add any of your favourite pizza toppings, eggplant, broccoli, tofu and vegan parmesean also taste great! The cook time below does assumes you already have the pesto and cashew cheese on hand.

If you try this recipe I’d love to see your favourite pizza combination for inspiration! Leave a comment or send me a photo or tag it on Instagram @PlentyFullVegan.

Lentil Crust Pizza
 
Save Print
Prep time
15 mins
Cook time
25 mins
Total time
40 mins
 
3-ingredient protein packed crust loaded with all your favourite veggies
Serves: 1
Ingredients
  • Crust
  • ½ Cup Red Lentils
  • ½ Cup Water
  • 1 Tbsp Olive Oil
  • Pizza
  • Pesto
  • Mushrooms
  • Caramelized Onions
  • Tomato
  • Pepper
  • Zucchini
  • Cashew Ricotta (Optional)
  • Garnish with: Fresh Basil, Red Pepper Flakes, Balsamic Vinegar
Instructions
  1. Preheat oven to 350 F
  2. Add crust ingredients to a blender and blend until a creamy liquid forms.
  3. Grease a pan with oil or use parchment paper. This can be a circular or square pan depending on the shape you want your pizza. (It's very important to grease the pan, the crust mixture can get very sticky or crumbly)!
  4. Pour lentil mixture on to the pan and bake for 10 minutes.
  5. Meanwhile chop and sauté the vegetables, this will make it faster to bake the pizza.
  6. When the crust is finished baking peel the crust off the pan to ensure it does not stick. It is much easier to do this now then when your pizza is loaded with toppings.
  7. To assemble the pizza, spread the pesto, add chopped veggies and finish with cashew ricotta.
  8. Bake for approximately 10-15 minutes, or until warm and crispy.
  9. Garnish with fresh basil, enjoy!
3.5.3251
vegan gluten free lentil crust pizza with cashew ricotta

(Here is an image perfect for your Pinterest grid😉)

Filed Under: Entrées, Recipes

Previous Post: « Chocolate Peanut Butter Balls
Next Post: Pesto Zoodles »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Primary Sidebar

Part-time blogger, full-time peanut butter enthusiast! Here you’ll find an abundance of colourful & nourishing salads, Instagram worthy smoothies, family friendly vegan entrées and desserts so healthy you could eat them for breakfast!
Read More…

  • Instagram
  • Pinterest

Grilled Portobello Mushrooms

marinated grilled portobello mushroom

Vegan Tofu Feta

Tempeh Mushroom Burritos

vegan tempeh mushroom burrito

Crispy Tofu Bowl with Umami Tahini Dressing

Crispy tofu buddha bowl

Footer

Get Inspired

  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework