Gluten Free Red Lentil Pizza
When you think of pizza, what’s the first thing that comes to mind?
Today I will show you how easy it is to make tasty pizza without any gluten and complicated ingredients. The option with yeast dough and searching for complicated ingredients is not for me. I will reveal to you a quick “patent”, “ heaven on earth” that will bring a smile to your face.
What if I told you I had created a super healthy, high fibre, high protein, absolutely delicious version of the classic pizza?
There’s no dough, no rising, nothing. Just blitz it all up, fry like a pancake, cover with toppings and bake for a couple of minutes.
Ingredients for 2 pizzas (size of 1 pizza: diameter about 30 cm):
For the base:
400g of uncooked red lentils*
450 ml of filtered water
1 clove of garlic
1 tbsp of Italian herbs
Topping:
Tomato sauce (preferably passata)
Peppers, olives, spinach and celery
4 slices of Parma ham or 2 kabanos**
Preparation:
Blend all base ingredients together in a blender until smooth
Preheat the pan, brush it with a little oil (I used coconut oil)
Pour the dough into the pan and spread it out as when baking a pancake. The thickness of the pizza should be similar to that of a thin pizza base or thick pancake
Cook over medium heat until you feel the dough is ready to be turned
Turn over and let it rest over medium heat, frying for a few minutes
Then put the dough on a cutting board, brush with tomato sauce and add any additives
Bake in the oven for about 20 minutes at a temperature 180 °C -200 °C
The pizza is ready to eat, serve with arugula, spinach and passata.
*can be omitted
*Lentils are high in fiber and can cause gas and over-fermentation in the gut, especially in people who eat little fiber. Soak the grains for about 4 hours before preparing the pizza, and give your lentils a good rinse before cooking to wash away those gas-producing carbohydrates
Enjoy ♥
