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If you love pizza and you want to eat it all the time, you're always looking for ways to make it a little bit healthier. Cauliflower pizza crust is a regular on the menu and I’ve played around with several others including a Polenta crust and even a Swiss Chard crust. So when I came across this Lentil Pizza Crust, I knew I had to give it a try.

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

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

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.
  4. Add water, garlic clove, dried basil, oregano, sea salt and baking powder, process 20-30 seconds or until a smooth consistency is reached.
  5. Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
  6. Pour batter out and spread into thin crust, approximately 1/4-inch thick.
  7. Bake 18-20 minutes, then remove and top with pizza sauce, roasted veggies, fresh basil and vegan mozzarella cheese.
  8. Bake additional 7-8 minutes or until cheese is melted. Serve hot.
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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.

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