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Gluten Free Pizza with Lentil Crust

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Gluten Free Pizza Recipe

We all love Pizza, don’t we? But we avoid Pizza because of the calorie content in the Pizza. I have had my experiments in making a whole wheat healthy Pizza but the experimental soul did not rest. It kept thinking of what other variations I can do with the Pizza and finally I am with you with my latest Gluten-free Pizza recipe.

Gluten-free Pizza with Lentils, does it sound different? Yes, of course, it is. I am sure you would have seen quite a few healthy pizzas with wheat or gluten-free pizza recipes. But what if I say, that I haven’t used any flour for this pizza base! Ok, don’t drop your jaw, there is more I have for you.

I haven’t used yeast to prepare this gluten-free pizza! Does it raise your eyebrows?

And the icing on the cake is that I haven’t used oil or butter to bake it!

Ahaan! Three bouncers in a row, but this all is true.

Healthy Vegan Gluten Free Pizza

I am on a spree on converting regular baked recipes into healthy recipes. I was highly encouraged by my fellow readers from the US on my Vegan Banana Bread. The response was overwhelming and motivated me more to go for vegan and gluten-free recipes. My recipe is gluten-free and if anyone wants to make it Vegan then all they need to do is to replace the regular cheese with vegan cheese. That is it. Your gluten-free vegan pizza will be ready. Isn’t that simple? You can say thanks to me for this by leaving your wonderful comments and suggestions.

The pizza crust is the most important part of any Pizza. You can get a variety of Pizza recipes by making few variations here and there in the Pizza Crust. Friday evening and the weekend starts. We decided to have a Pizza party at my place. I prepared everything as per the demand of the family but did a few preparations for my experiment as well. I soaked mix lentils and then made a puree out of it. Using a non-stick pan, I prepared a few pizza bases from that batter.

In the evening when I was baking regular Pizzas for all, I used one base made of lentils to make experimental Pizza and served that too. I was surprised to see that all in the family had it happily and were like Wow! What is this? I realized that my experiment is successful. So now other than wheat, I have a protein-rich healthy option to feed my family.

The goodness of lentils

I have used split green gram, split black gram and split red lentil to make the base. Lentils are a high source of nutrients including manganese, potassium, magnesium, folate, copper, zinc, iron and various B vitamins. These are also very filling food, high in protein, resistant starch, and dietary fiber. The health benefits of lentils include high protein content, better digestion, diabetes control, weight loss. If you are a vegetarian then these are considered as a cheap source for protein.

 

I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

Ingredients

Use Conversion Table to convert cups into grams

Items Quantity
Split Green Gram 1/4 cup
Split Black Gram 1/4 cup
Split Red Lentil 1/4 cup
Salt 1 tsp
Chopped onions 1/2 cup
Chopped Capsicum 1/2 cup
Pitted Black Olives 6 pcs
Pizza Sauce 2 tbs
Grated Mozzarella cheese 1/2 cup
Mixed Herbs 1 tbs

Instructions

Wash all the lentils and soak them in lukewarm water for 2 hours.

Mixed Lentils

After 2 hours, drain the water and grind the soaked lentils to make puree. Don’t add water to it. Puree should be of thick consistency. Add salt to it and mix well.

Soaked Lentils

Heat a non-stick pan. Pour 2 ladles of batter on it and spread it into a circular disc with 1/4 inch in thickness.

Batter on pan

Cook it from both the sides until golden brown. Our Pizza base is ready.

Cooked Pizza base

Similarly, you can have 4 pizza base from this batter.

Place the cooked Pizza base on a baking tray.

Spread Pizza sauce, arrange vegetables and sprinkle grated cheese over it.

Pizza base with toppings

Meanwhile, preheat your oven to 200 degree Celsius for 10 minutes.

Broil this Pizza in a preheated oven at 200 degree Celsius for 10 minutes.

The healthy gluten-free Pizza with lentils is ready. Sprinkle mixed herbs and enjoy it.

Baked Pizza

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Gluten Free Pizza Crust
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 2 hours 30 minutes
Course: Main Course, Parties, Snacks
Cuisine: Italian
Servings: 4 people

Ingredients

  • 1/4 cup Green Gram Split
  • 1/4 cup Black Gram Split
  • 1/4 cup Red Lentil Split
  • 1 tsp Salt
  • 1/2 cup Onion Chopped
  • 1/2 cup Capsicum Chopped
  • 6 pcs Olives Black Pitted
  • 2 tsb Pizza Sauce
  • 1/2 cup Cheese Grated Mozzarella
  • 1 tsp Mixed herbs

Instructions

  • Wash all the lentils and soak them in lukewarm water for 2 hours.
  • After 2 hours, drain the water and grind the soaked lentils to make puree. Don't add water to it. Puree should be of thick consistency. Add salt to it and mix well.
  • Heat a non-stick pan. Pour 2 ladles of batter on it and spread it into a circular disc with 1/4 inch in thickness.
  • Cook it from both the sides until golden brown. Our Pizza base is ready.
  • Similarly, you can have 4 pizza base from this batter.
  • Place the cooked Pizza base on a baking tray.
  • Spread Pizza sauce, arrange vegetables and sprinkle grated cheese over it.
  • Meanwhile, preheat your oven at 200 degree Celsius for 10 minutes.
  • Broil this Pizza in a preheated oven at 200 degree Celsius for 10 minutes.
  • The healthy gluten free Pizza with lentils is ready. Sprinkle mixed herbs and enjoy it.

Notes

I have used homemade fresh pizza sauce. For the recipe of pizza sauce, you can check my whole wheat pizza recipe.
You can bake this pizza in a non-stick pan. Just keep the prepared pizza with toppings in a pan and cover it with lid. Now heat this pan on slow flame for 8-10 minutes or until cheese melts.
Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia

2 COMMENTS

  1. Hi,
    Your post really intrigued me.
    Just have couple of queries:
    1. In the image of the dals, u have shown udat, masoor n yellow moong dal but the recipe says green moong black moong n masoor…
    2. Does the base once put on the tawa, increase in height or does it remain 1/4″ thick only
    3. Does it become like a thick dosa n remain soft after cooking and once you bake it does it regain its crispness?
    4. Does it require an idly batter grinder or regular mixie should do?
    Thank you in advance
    Surely wanna try my hands at the recipe

    • Hello Rajul,
      Thanks for writing back.
      Question 1:
      The ingredients list shows three pulses
      Split Green Gram = Yellow Moong
      Split Black Gram = Urad
      Split Red Lentil = Masoor
      Reference: http://www.syvum.com/recipes/indian/glossp1.html

      Question 2
      The base does not increase in thickness because there is no leavening agent is used nor fermentation.

      Question 3
      The answer is Yes

      Question 4
      I used regular mixer grinder that generally every home will have.

      In case you have more questions, please do not hesitate.
      Do share your experience after trying this recipe.
      – Sonia

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Sonia Gupta

Baking Instructor & Food Blogger

I’m Sonia Gupta, and I am on my mission to transform home-makers into home-bakers. Baking is an essential skill that every mother must know so to avoid their children eating unhealthy market baked items. My goal is to help you learn a skill that will keep your children happy and healthy.

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