Lentil & Cauliflower Pizza Crust
makes two 8 inch pizzas -- This Vegan Lentil & Cauliflower Pizza Crust is packed with wholesome ingredients, offering a tasty, oil-free, and easy-to-make base for your favorite toppings!
Ingredients
- 1 cup red lentils (uncooked)
- ½ cup frozen cauliflower rice
- ¾ cup hot water
- ½ tablespoon ground flax seed
- ½ teaspoon oregano
- ¾ teaspoon garlic
- ½-¾ teaspoon sea salt omit for salt free or sub ½T miso paste
Instructions
- Preheat oven to 400℉ (200℃) and line a pizza pan* with parchment paper.
- Add the lentils and frozen cauliflower rice to a high-power blender with the hot water. Let it sit for 5 minutes.
- Add the remaining ingredients to the blender and process until smooth.
- Pour half of the batter onto prepared pan and smooth the mixture into a circle with a spatula. Make sure the batter is spread evenly and thin, this should make a pie measuring about 8-inches in diameter. (Repeat for the second pie.)
- Bake on the bottom rack of the oven for 10-12 minutes or until the pizza appears to be dry on the top and stable enough to flip. (If you made your pizza crust thicker it may make the bake time longer. If the pizza is sticking to the parchment, bake it for a few more minutes and try again.)
- Use the parchment paper to carefully flip the pizza crust onto the pan. Peel the parchment off the crust and add your desired toppings. Bake another 8-10 minutes until your toppings are hot. Remove from the oven, slice it up and enjoy!
Notes
*Pizza Pan note - The holes in the pizza pan help with even cooking. If you use a sheet pan you may need to add a little more bake time on the first bake because the parchment may be more difficult to remove from the crust.