GF Pizza Crust (Easy, High Protein, Vegan)

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.

GF Pizza Crust (Easy, High Protein, Vegan)

This vegan, high-protein, gluten-free pizza crust is made with red lentils and quinoa, offering a nutritious base for your favorite pizza toppings.

Author Sarah Cobacho (plantbaes.com)

PREP TIME15

COOK TIME20

Soaking Time4

TOTAL TIME4 35

Servings 2

Course Main

Cuisine Vegan

Keyword 10 ingredients or less, Easy-to-make, garlic, gluten-free, High Protein, lentils, quinoa, red lentils, Vegan

Season Fall, Spring, Summer, Winter

Ingredients

⅔ cup dried split red lentils
⅓ cup dry quinoa
¼ cup water
1 tsp baking powder
½ tbsp olive oil
2 garlic cloves
2 tsp dried oregano
¼ tsp 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

Notes

Oven temperatures: This recipe was tested in a convection (fan-forced) oven, which circulates hot air so it bakes faster and more evenly. If you’re using a conventional (non-fan) oven, you can try increasing the temperature by about 35°F (20°C) and rotating the tray halfway through. Every oven behaves a little differently, so results may vary. Start checking a few minutes before the suggested time and trust your eye: the crust may need a little longer to turn golden.

Nutritional Information - Per Serving