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Red Lentil Flatbread Pizza Crust (Gluten-Free, Vegan)

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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 !

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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!

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This Red Lentil Pizza Crust is:

  • Ridiculously simple and easy to make.

  • Super healthy & wholesome.

  • Rich in fiber, protein, folate, copper, potassium, and iron.

  • Filling and satisfying.

  • Gluten-free, vegan, dairy-free, soy-free, yeast-free, nut-free, sugar-free.

 

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Tips for making Red Lentil Flatbread Pizza Crust:

  • 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).

  • 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.

  • Do you want a softer flatbread-like crust? Follow the instructions in the recipe card.

  • Do you want a firmer crust? Use 6 tablespoons of water instead of 1/2 cup before blending and bake for 25-30 minutes.

  • This delicious lentil pizza crust can be enjoyed warm or cold!

  • This red lentil flatbread is also great served without toppings alongside soup, chili, salad, or dips.

  • This lentil pizza flatbread pizza crust has a rather neutral flavor and can accommodate a variety of toppings and flavors.

  • 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

 

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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:

  • Follow all recipe instructions up to blending the batter.

  • Heat a greased skillet over medium heat.

  • Pour red lentil batter in a thin layer to coat. Cook for 2-3 minutes or firming up.

  • Flip. Cook 2-3 minutes longer. Set aside, and continue with remaining batter. Enjoy!

 

How to make Red Lentil Chips:

  • Follow all instructions up to blending the batter.

  • Spread the batter more thinly than you would for pizza crust (1/4-1/8”). Follow remaining instructions.

  • Remove the flatbread from the oven and slice into chip shape(s) of your choice.

  • Brush the chips with oil and return to the oven. Bake for 5-10 minutes or until very firm, crisp and turning golden.

  • Let cool before serving! Enjoy.

 

 

How to make Red Lentil Crackers:

  • Follow all recipe instructions up to blending the batter.

  • Instead of spreading the batter pizza crust-thin, you’re going to spread it more thinly (1/8-1/4”).

  • 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.

  • Let cool completely before breaking up (along score lines) into crackers. Enjoy!

 

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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)

 

 An easy, healthy and delicious high-fiber & high-protein gluten-free flatbread pizza crust made with just a few simple ingredients! #redlentilbread #redlentilpizzacrust #redlentils #flatbread #glutenfreeveganpizza #glutenfreepizza #veganpizzacrust #highproteinpizza #lentilpizza #easypizza #healthypizza

 An easy, healthy and delicious high-fiber & high-protein gluten-free flatbread pizza crust made with just a few simple ingredients! #redlentilbread #redlentilpizzacrust #redlentils #flatbread #glutenfreeveganpizza #glutenfreepizza #veganpizzacrust #highproteinpizza #lentilpizza #easypizza #healthypizza

 An easy, healthy and delicious high-fiber & high-protein gluten-free flatbread pizza crust made with just a few simple ingredients! #redlentilbread #redlentilpizzacrust #redlentils #flatbread #glutenfreeveganpizza #glutenfreepizza #veganpizzacrust #highproteinpizza #lentilpizza #easypizza #healthypizza

 

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

slices of red lentil pizza arranged on a wooden cutting board topped with pesto

Red Lentil Flatbread Pizza Crust (Gluten-Free, Vegan)

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 !
4.63 from 16 votes
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Course: Appetizers, Entrées, Vegan
Cuisine: Gluten-Free, Vegan
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time: 5 minutes
Cook Time: 25 minutes
Additional Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 10
Author: Kristen Wood

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!

Notes

*Toppings as shown: my Cilantro Pesto, mixed greens, shaved carrot,salt + pepper, feta cheese.
Looking for more pizza ideas? See our post for 8 Gluten-Free Pizza Crust Recipes You Must Try!

Nutrition

Serving: 1slice | Calories: 64kcal | Carbohydrates: 11g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 259mg | Potassium: 172mg | Fiber: 5g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Have you tried this recipe?Please Rate + Comment Below!
Mention on Instagram!@moon.and.spoon.and.yum
About Author

Hi! I'm Kristen -- a mama, photographer, recipe developer and author of The Vegetarian Family Cookbook. I enjoy sharing both wildly creative and ridiculously practical vegetarian recipes that are approachable for all. Everything you see here is infused with a bit of nature, magic and good health. XO.

14 Comments

  • Sarah
    01/27/2021 at 11:35 AM

    This is amazing! Thanks so much, me and my 2 toddlers couldn’t get enough

    Reply
    • Kristen Wood
      01/27/2021 at 11:36 AM

      Oh, I’m so happy to hear that!! Thank you so much for taking the time to stop by and share! 🙂

      Reply
  • Mari
    01/09/2021 at 3:19 PM

    Sorry Kristen….I inadvertently mixed up your name with the most recent commenter’s name. Oops 😅

    Reply
    • Kristen Wood
      01/09/2021 at 3:20 PM

      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! 🙂

      Reply
  • Mari Strazzeri
    01/09/2021 at 3:08 PM

    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!!

    Reply
  • Ruth
    12/23/2020 at 5:04 AM

    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

    Reply
    • Kristen Wood
      12/23/2020 at 1:49 PM

      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! 🙂

      Reply
  • Mel
    10/03/2020 at 6:32 PM

    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!

    Reply
    • Kristen Wood
      10/03/2020 at 9:52 PM

      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. 🙂

      Reply
      • Mel
        10/04/2020 at 6:17 AM

        5 stars
        Thanks so much! Doing these again tonight 😬

        Reply
  • Lydia
    09/20/2020 at 9:01 AM

    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?

    Reply
    • Kristen Wood
      09/20/2020 at 10:25 AM

      Hi! Thank you! While I haven’t tried it, I think it would work just fine.

      Reply
  • naomi
    05/09/2020 at 8:49 AM

    5 stars
    I’m so happy with how these turned out! Would I be able to freeze them if I made a large batch?

    Reply
    • Kristen Wood
      05/09/2020 at 10:46 PM

      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!

      Reply

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