GF Pizza Crust (Easy, High Protein, Vegan)

Author: Sarah Cobacho | Posted: February 12, 2024

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Hands delicately placing fresh arugula and herbs on a baked gluten-free pizza crust, showcasing the process of adding fresh, leafy greens to enhance the flavors of the vegan pizza.

Pizza nights will never be the same with this super-easy gluten-free crust! It’s made with nourishing pantry ingredients, and each base brings 20 g of protein and 9 g of fiber, along with 7 mg of iron (whose absorption is enhanced by the addition of garlic). I love that the crust is a nutrient-dense mix of whole grains and legumes, allowing us to get super creative with the toppings, knowing we have a solid foundation for a nourishing and balanced meal. The addition of oregano, sea salt, and garlic adds so much flavor. Best of all, the crust freezes really well, so you can prep a few in advance and always be 15 minutes away from a delicious, nutritionist-approved pizza party!

A freshly baked gluten-free pizza topped with a vibrant selection of greens, cherry tomatoes, olives, and pine nuts on a rustic brown baking paper, indicating a nutritious and delicious meal option.

Why This Recipe Works

  • Easy to make: With simple steps, this gf pizza crust recipe is perfect for any skill level.
  • High Protein: Red lentils and quinoa pack this pizza crust with protein, with 20 g per crust.
  • Gluten-free: A great option for those avoiding gluten.
  • Deliciously vegan: Completely plant-based, perfect for an allergy-friendly pizza night (dairy and egg-free).
  • Meal Prep: this crust is freezer-friendly and super easy to prep ahead of time.
  • Customizable: Works wonderfully with any of your favorite toppings. It’s super fun to prepare a bunch of toppings (I give you my favorites below) and let everyone choose what they would like on their pizza; kids love getting involved with this one!
An array of golden measuring cups and bowls containing pizza crust ingredients such as dry split red lentils, quinoa, water, baking powder, olive oil, garlic, oregano, and sea salt, all neatly arranged on a textured gray surface with labels for each item.

Ingredient Notes

  • Red lentils: High in protein and fiber, making the crust both nutritious and filling.
  • Quinoa: A complete protein source that adds a unique texture and nuttiness to the crust.
  • Olive oil: Adds moisture and richness; can be substituted with avocado oil for a similar result.
  • Garlic and oregano: Provide a depth of flavor, making the crust anything but bland.

Step-By-Step Instructions

Begin by rinsing the lentils and quinoa until the water runs clear, then soak them overnight in a large bowl. Drain and rinse again. Preheat the oven to 430°F/225°C. Blend the lentils, quinoa, water, baking powder, olive oil, salt, garlic, and dried oregano until smooth. Pour half the mixture onto a baking sheet lined with parchment paper and shape it into a circle. Bake for 15 minutes, flip gently, then bake for another 5 minutes. Finish by adding pizza sauce and your toppings and bake for an additional 5 to 10 minutes. Slice and enjoy!

A smooth, uncooked gluten-free pizza crust batter spread on parchment paper, displaying a uniform texture and color, ready to be baked to perfection.

Variations and Tips

  • Make Mini Pizzas: This pizza crust is perfect for Superbowl, game day, or any entertaining occasion! Simply make smaller pizzas of your desired size and reduce the first cooking time to 10 minutes, flip, cook for another 5, and add your toppings before cooking again until melted.
  • Make it oil-free: This recipe also works oil-free. Make sure to use baking paper, as it might stick a little more to the paper, so gently unstick it with a spatula or your hands to flip.
  • If warm in your kitchen: keep the lentils and quinoa in the fridge while soaking if it’s warm in your kitchen/summer.
  • Top with seasonal veggies for a fresh, ever-changing dish.
  • Experiment with sauces: instead of tomato sauce, try using pesto or hummus for a twist.
  • Topping Ideas:
    • passata, vegan cheese, mushroom, olives, broccoli, black olives, fresh basil
    • pesto base, broccolini, cooked pumpkin, sundried tomatoes, toasted pinenuts
    • passata, shredded seitan, red onions, roasted capsicum, cherry tomatoes
A plate with neatly arranged pizza toppings including sliced mushrooms, cherry tomatoes, olives, broccoli, pine nuts, and shredded vegan cheese, all set for assembling on the pizza crust.

Why You’ll Love This GF Pizza Crust

  • Nutrient-rich
  • Flavorful
  • Customizable
  • Easy
  • Gluten-free

GF Pizza Crust (Easy, High Protein, Vegan)

5 from 5 votes
A completed gluten-free pizza with an array of colorful toppings including tomatoes, olives, greens, and broccoli, ready to be enjoyed, displayed on parchment paper against a modern kitchen backdrop.
Prep Time15 minutes
Cook Time20 minutes
Soaking Time 4 hours
Total Time4 hours 35 minutes
This vegan, high-protein, gluten-free pizza crust is made with red lentils and quinoa, offering a nutritious base for your favorite pizza toppings.
By Sarah Cobacho (plantbaes.com)

Video

Servings 2

Ingredients

  • cup dry split red lentils
  • cup dry quinoa
  • ¼ cup water
  • 1 tsp baking powder
  • ½ tbsp olive oil
  • 2 cloves garlic, peeled
  • 2 tsp dried oregano
  • ¼ tsp salt

Instructions

  • Rinse lentils and quinoa until water runs clear. Soak in a large volume of water overnight (4 hours minimum recommended for best texture). Drain and rinse again.
  • Preheat oven to 430 °F (convection).
  • Add the lentils, quinoa, ¼ cup fresh water, baking powder, olive oil, sea salt, garlic, and oregano to a blender and blend until smooth.
  • Line a large baking tray with baking paper, and pour half the batter in the center. Use the back of a ladle to create a circle, and aim for about ¼ cm thick. Cook on the lower rack of the oven for a crispier crust.
  • Bake for 15 minutes, gently flip using a spatula (it can be a little sticky, it's okay, take your time, to not break it), and cook for a further 5 minutes.
  • Remove from the oven, flip the crust, add your favorite toppings, and cook for another 5 to 10 minutes until your toppings have melted/are cooked; using the top rack will help get the topping cooked quicker.
  • Repeat with the seconf half of the batter. Enjoy!
Per Serving
Calories 370kcalCarbohydrates 61gProtein 20gFat 7gSodium 545mgFiber 9gVitamin A 3IUVitamin C 2mgCalcium 193mgIron 7mg
COURSE Main
CUISINE Vegan
KEYWORDS Easy-to-make, gluten-free, High Protein, Vegan
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FAQ

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I freeze the crust?

Absolutely, it freezes well for future use. Cook the pizza crust until golden and freeze without toppings once cooled down. Keep in a sealed container or wrap for up to a month. To reheat, place frozen in the oven at 430°F/220°C for 10 minutes before adding your toppings. I recommend making the pizza crust slightly thicker if you’re planning to freeze for best results.

Are there any nut-free options?

This recipe is nut-free as is.

Can I use canned lentils?

No, it won’t work, unfortunately. Dry split red lentils are recommended for the right texture.

Is this recipe kid-friendly?

Yes, it’s a hit with kids and so easily customizable to their taste.

Can I skip the soaking step?

I do not recommend skipping completely, but you can reduce it to 4 hours soak in cold water. Soaking overnight in a large volume of water not only results in the best texture but also helps to make the most of the nutrients in the lentils and quinoa, as it helps reduce phytic acid (which can lower some nutrient absorption) and oligosaccharides (which can cause bloating).

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6 Comments

  1. Thank you, Sarah! This was the first recipe that we’ve tried from your website, and it was great! My kids loved the taste and texture, and the high protein and fiber makes me happy. We look forward to trying more of your recipes.5 stars

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