1. Prepare the Pizza Crust
- Preheat the oven to 400°F (200°C). Place an oven-safe pan inside to heat.
- Soak the red lentils in water for 30 minutes.
- Once soaked, blend the lentils with water, garlic, baking powder, and salt until smooth.
- Carefully remove the heated pan from the oven, drizzle a little olive oil, and pour the lentil batter into the pan.
- Bake for 30 minutes or until the crust is crispy and golden.
- Remove from the oven and set aside.
2. Make the Pizza Sauce
- In a medium pan, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
- Add the tomato sauce, tomato paste, dried basil, oregano, bay leaf, maple syrup, and salt. Stir to combine and simmer for 20-30 seconds. Remove the bay leaf before using.
3. Sauté the Toppings
- In a pan, heat olive oil and sauté the bell peppers and mushrooms over low heat. Cook until softened, about 5-7 minutes. Add salt and mix well.
4. Assemble the Pizza
- Spread the pizza sauce over the baked lentil crust.
- Top with the sautéed vegetables and sprinkle with cashew Parmesan (optional).
- Place the assembled pizza back in the oven for 10-15 seconds to warm through.
5. Serve and Enjoy
- Slice and serve hot with your favorite vegan condiments like homemade ketchup, vegan sour cream, or mayonnaise.
Tips
- Avoid Overloading: Too many toppings can make the crust soggy.
- Customize: Add your favorite herbs or spices to the crust and sauce for extra flavor.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for 1 month.
Nutritional Information (Per Serving)
- Calories: 434 kcal
- Carbohydrates: 66g
- Protein: 23g
- Fiber: 27g
- Fat: 11g
- Sugar: 13g
- Iron: 9mg
Enjoy this healthy, vegan, and gluten-free pizza that’s perfect for any occasion!
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