Why do I need to soak the red lentils for the crust?

Soaking the red lentils for 1-24 hours helps soften them, making them easier to process into a smooth batter for the crust and potentially aiding in digestion.

How thick should the lentil crust be when spreading it on the pizza pan?

When spreading the lentil batter, aim for approximately 1/4-inch thickness to ensure it bakes properly and achieves a sturdy yet tender texture.

Can I use different vegetables for the pizza toppings?

While this recipe calls for roasted red and green peppers and sweet onion, you can certainly customize with other vegetables like mushrooms, spinach, or zucchini, adjusting roasting times as needed.

What's the best way to get the vegan mozzarella cheese to melt nicely?

Baking the pizza for an additional 7-8 minutes after adding the toppings, including the vegan mozzarella, allows the cheese to melt and become gooey.

How should I store leftover Rustic Roasted Veggie Pizza?

Store any leftover pizza slices in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or a pan for best results.

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Rustic Roasted Veggie Pizza With Lentil Crust
[Vegan]

KP By: Kaylee Pauley

Author Bio

Flavor-filled recipes full of nutritious ingredients, whole foods, and lots of organic produce. Kaylee is the... Read More

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Rustic vegan pizza with a golden lentil crust, topped with roasted bell peppers, sweet onions, fresh basil, and melted vegan mozzarella.

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Rustic Roasted Veggie Pizza With Lentil Crust [Vegan]

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Ingredients You Need for Rustic Roasted Veggie Pizza With Lentil Crust [Vegan]

For the Crust:

3/4 cup red lentils, soaked 1-24 hours
1/2 cup water
1 garlic clove
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 teaspoon sea salt
1/2 teaspoon baking powder

For the Toppings:

1/2 cup pizza sauce
1/2 medium red pepper
1/2 medium green pepper
1/2 medium sweet onion
1/2-3/4 cup shredded vegan mozzarella cheese
1/4 cup fresh basil

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How to Prepare Rustic Roasted Veggie Pizza With Lentil Crust [Vegan]

Preheat oven to 425°F.
Spray baking sheet with cooking oil, spread sliced onions and bell peppers out into single layer and roast for 10-15 minutes or until edges begin to brown. Remove and set aside.
To soak the lentils, add them to a bowl, cover with water and soak at least 1 hour or up to 24 hours. Rinse and drain the soaked lentils then add to bowl of food processor.
Add water, garlic clove, dried basil, oregano, sea salt and baking powder, process 20-30 seconds or until a smooth consistency is reached.
Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
Pour batter out and spread into thin crust, approximately 1/4-inch thick.
Bake 18-20 minutes, then remove and top with pizza sauce, roasted veggies, fresh basil and vegan mozzarella cheese.
Bake additional 7-8 minutes or until cheese is melted. Serve hot.

Nutritional Information

Calories: 104 | Fat: 3 g | Carbohydrates: 12 g | Sugar: 2 g | Sodium: 266 mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.