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An easy, healthy and delicious high-fiber & high-protein gluten-free and vegan flatbread pizza crust made with just a few simple ingredients! As an added bonus, this delicious red lentil pizza crust can also be used to make lentil chips, tortillas and crackers !
This beautiful flat bread packs a major protein & fiber punch; as well a supplying a hearty amount of potassium, calcium, and zinc, too!
Super easy to make, and with a very neutral, yet delicious flavor that complements pretty much any topping you can think of, this flatbread makes a wonderfully healthy staple to any diet.
It tastes great served cold or warm, and makes an excellent pizza crust as well!
This Red Lentil Pizza Crust is:
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Ridiculously simple and easy to make.
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Super healthy & wholesome.
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Rich in fiber, protein, folate, copper, potassium, and iron.
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Filling and satisfying.
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Gluten-free, vegan, dairy-free, soy-free, yeast-free, nut-free, sugar-free.
Tips for making Red Lentil Flatbread Pizza Crust:
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In a pinch, if you have a good quality high-speed blender or food processor, you can get away with soaking the lentils for a minimum of three hours (if you’re short on time).
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This is a versatile recipe. You can omit the garlic and/or add any variety of spices you would like to the batter before baking.
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Do you want a softer flatbread-like crust? Follow the instructions in the recipe card.
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Do you want a firmer crust? Use 6 tablespoons of water instead of 1/2 cup before blending and bake for 25-30 minutes.
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This delicious lentil pizza crust can be enjoyed warm or cold!
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This red lentil flatbread is also great served without toppings alongside soup, chili, salad, or dips.
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This lentil pizza flatbread pizza crust has a rather neutral flavor and can accommodate a variety of toppings and flavors.
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You can store leftovers in an airtight container in the refrigerator for up to 5 days. Re-heat in a 400 degree oven until warmed throughout
What else can I make with this Red Lentil Flatbread Pizza Crust batter?
I’ll let you in on a little secret: this batter can be use to make Red Lentil Tortillas, Red Lentil Chips AND Red Lentil Crackers! Pretty cool, eh?
How to make Red Lentil Tortillas:
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Follow all recipe instructions up to blending the batter.
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Heat a greased skillet over medium heat.
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Pour red lentil batter in a thin layer to coat. Cook for 2-3 minutes or firming up.
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Flip. Cook 2-3 minutes longer. Set aside, and continue with remaining batter. Enjoy!
How to make Red Lentil Chips:
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Follow all instructions up to blending the batter.
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Spread the batter more thinly than you would for pizza crust (1/4-1/8”). Follow remaining instructions.
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Remove the flatbread from the oven and slice into chip shape(s) of your choice.
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Brush the chips with oil and return to the oven. Bake for 5-10 minutes or until very firm, crisp and turning golden.
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Let cool before serving! Enjoy.
How to make Red Lentil Crackers:
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Follow all recipe instructions up to blending the batter.
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Instead of spreading the batter pizza crust-thin, you’re going to spread it more thinly (1/8-1/4”).
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Follow remaining instructions except bake for 15 minutes. Remove and score the flatbread into the cracker(s) shape of your choice. Place back in the oven and bake 5-10 minutes or until firm and turning golden.
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Let cool completely before breaking up (along score lines) into crackers. Enjoy!
What to serve with Red Lentil Flatbread:
Spicy Cilantro Avocado Hummus (Vegan, Gluten-Free)
Sunny Spring Pea & Basil Vegan Pesto (Gluten-Free)
Cheesy Vegan Walnut Pesto (Gluten-Free)
Creamy Beet Hummus (Gluten-Free, Vegan)
The Most Delicious Cilantro Pesto (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Red Lentil Flatbread Pizza Crust (Gluten-Free, Vegan)
Ingredients
- 1 cup red lentils soaked overnight
- 1/2 cup water
- 1 garlic clove
- 1 tsp salt
- 1/2 tsp baking powder
- Olive oil
Instructions
- Place your lentils in a lidded jar or bowl & cover with water.
- Soak overnight, or at least 6 hours.
- Drain & rinse your lentils.
- Preheat oven to 425°F. Line a cookie sheet with parchment paper, set aside.
- Place soaked lentils & 1/2 cup water in a food processor or blender. Blend until smooth.
- Add garlic, salt, and baking powder. Blend well.
- Drizzle your parchment lined cookie sheet with olive oil.
- Pour your flatbread batter onto your parchment paper & spread with the back of a spatula into desired shape, about 1/4-1/2″ thick. Drizzle lightly with olive oil.
- Bake for 20-25 minutes, or until firm and edges are beginning to turn golden.
- Top with desired toppings* and eat as is, or place under a broiler for a few minutes for warm/melted toppings.
- Enjoy!
Julie says
This was surprisingly delicious! I made this tonight exactly as written except I added about 1/4 cup fresh, chopped basil to the lentil mixture in the blender. For my topping, I caramelized an onion with a sweet orange pepper and a handful of mushrooms, a little fresh garlic, and dried Italian herbs. I cooked the crust for the full 25 minutes then took it out, spooned tomato pizza sauce generously overtop, piled my sautéed veggies on top. Then sprinkled with cheddar and Parmesan and cooked at 425 for a further 10 minutes. Broiled for a couple of minutes to crisp up the edges. The crust holds together beautifully! Not soggy and no cauliflower in sight LOL. I will be sharing with my WW friends for sure! Thank you for this innovative, healthy and delicious take on an alternative crust!
Kristen Wood says
I'm really happy to hear this and I'll have to try your version! I'm so glad you enjoyed it. 🙂 Thank you for taking the time to share your feedback here!
Bev Power says
Hi Lydia, wondering if you ever made the red lentil flatbread that was gluten free from moonandspoonandyum site and used it as a tortilla for enchiladas?
Virginia Tibbetts says
Fabulous pizza crust. I topped ours with onion, vegan “cheese”, garbanzos, roasted broccoli and butternut squash with sriracha and BBQ sauce. Yummy! Thanks.
Kristen Wood says
I'm so happy to hear that! Thank you for sharing! 🙂
Sarah says
This is amazing! Thanks so much, me and my 2 toddlers couldn’t get enough
Kristen Wood says
Oh, I'm so happy to hear that!! Thank you so much for taking the time to stop by and share! 🙂
Mari says
Sorry Kristen....I inadvertently mixed up your name with the most recent commenter’s name. Oops ?
Kristen Wood says
No worries at all! I am so very happy you enjoy this recipe! Thanks so much for taking the time to stop by and share! 🙂
Mari Strazzeri says
Hi Ruth -thank you so much for posting this flat bread recipe.... it is a game changer for me and gluten intolerant daughter. The is pizza delicious & it couldn’t be more easy. So versatile, I just treat it like bread... I cut squares and I put peanut butter and jelly on...G.ranted I didn’t add the garlic on that particular flatbread LOL
Thanks again!!
Ruth says
Hi,
Thank you for your recipe. I really enjoyed the flat bread, my only problem is that when I make it (made it twice I far, tried 20 mins and 25 mins in the oven) I found both times it got stuck to the parchment paper. Do I need to add more oil or I always expect to always peel the parchment paper off the back?
I just ordered some reusable baking parchment sheets so I will try with those.
Thank you x
Kristen Wood says
Hi Ruth - I'm so happy to hear you enjoyed it! Hmm, that is a bit odd. I don't normally have issues with it sticking to the parchment paper like that so I can only guess that it might be the type of parchment? I hope you have much better luck with the reusable! And it won't hurt anything if you add even more oil—it might be worth a try! So sorry, and hope it works out better next time! 🙂
Mel says
I made these last night and they’re sooo good. Thank you for sharing! I was wondering, can I store the uncooked batter in the fridge for a few days so I can cook it by batch when I need it? Also, how do you read the nutritional info? For every gram of cooked flatbread it’s 70 cal or per serving (10 total)? Thanks!
Kristen Wood says
Hi! Thanks so much! I'm so happy you enjoyed it. Yes, so long as it is covered it usually stores in the fridge pretty well for a few days. And thanks for bringing the nutritional information to my attention; the calculator didn't seem to be doing its job there! I've since updated it. I usually slice the pizza into 10 slices and the nutritional information now displays information for 1 slice (1/10th of the pizza). I hope this helps! And thanks again for sharing. 🙂
Mel says
Thanks so much! Doing these again tonight ?
Lydia says
I have been wanting to try lentil flatbread. This recipe looks great. Do you think lentil flatbread would hold up in a recipe using them like tortillas to make enchiladas?
Kristen Wood says
Hi! Thank you! While I haven't tried it, I think it would work just fine.
naomi says
I’m so happy with how these turned out! Would I be able to freeze them if I made a large batch?
Kristen Wood says
Hi Naomi - I'm so happy to hear that. Thank you for sharing! You can definitely freeze them and then top and place in the oven until warmed throughout!