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!
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!
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!
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
- If you love incorporating lentils into gluten-free baked goods, be sure to try our Red Lentil Quinoa Bread (Gluten-Free), perfect for sandwiches and toast!
Why You’ll Love This GF Pizza Crust
- Nutrient-rich
- Flavorful
- Customizable
- Easy
- Gluten-free
GF Pizza Crust (Easy, High Protein, Vegan)
Ingredients
- ⅔ cup (120 g) dried split red lentils
- ⅓ cup (56 g) dry quinoa
- ¼ cup (60 ml) water
- 1 tsp (4 g) baking powder
- ½ tbsp (7.39 ml) olive oil
- 2 garlic cloves
- 2 tsp (4 g) dried oregano
- ¼ tsp (1.5 g) sea salt flakes
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!
Video
FAQ
Yes, it’s naturally gluten-free.
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.
This recipe is nut-free as is.
No, it won’t work, unfortunately. Dry split red lentils are recommended for the right texture.
Yes, it’s a hit with kids and so easily customizable to their taste.
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).
Straight from your kitchens.
Snap a photo in the comments on any recipe. We love to see it! Here’s what the community has been cooking recently.
Just leave a comment on any recipe and attach a photo
Wondering if you could blitz up a bit of baby spinach with the batter? My pizza will be red onion, black olive and mushroom!
I don’t see why not! I would keep it at 1/4 cup packed of baby spinach to start with x let us know how you go!
I love this recipe!
We make it once a week ❤️
I’m so happy to hear that. Thank you for sharing, Mayra 🫶
I made this today for lunch. This is a great recipe and quite tasty. Easy to cook in a toaster oven as the pizzas are individual sized. I topped mine with pizza sauce, vegan cheeses, onion, mushrooms and jalapenos. Outstanding. Thanks. Will make this again and again.
That sounds like some delicious toppings Virginia! So happy you liked it, thank you for sharing 💚
Hi can I soak the lentils in boiling water before blending to remove the raw taste?
Hey S! I didn’t find that it tasted raw once it was baked in the oven. But if you prefer, you can use boiling water instead of lukewarm water for the 4-hour soak. Hope you love it! Let us know how you go! ❤️