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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!
14 Comments
Sarah
01/27/2021 at 11:35 AMThis is amazing! Thanks so much, me and my 2 toddlers couldn’t get enough
Kristen Wood
01/27/2021 at 11:36 AMOh, I’m so happy to hear that!! Thank you so much for taking the time to stop by and share! 🙂
Mari
01/09/2021 at 3:19 PMSorry Kristen….I inadvertently mixed up your name with the most recent commenter’s name. Oops 😅
Kristen Wood
01/09/2021 at 3:20 PMNo 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
01/09/2021 at 3:08 PMHi 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
12/23/2020 at 5:04 AMHi,
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
12/23/2020 at 1:49 PMHi 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
10/03/2020 at 6:32 PMI 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
10/03/2020 at 9:52 PMHi! 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
10/04/2020 at 6:17 AMThanks so much! Doing these again tonight 😬
Lydia
09/20/2020 at 9:01 AMI 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
09/20/2020 at 10:25 AMHi! Thank you! While I haven’t tried it, I think it would work just fine.
naomi
05/09/2020 at 8:49 AMI’m so happy with how these turned out! Would I be able to freeze them if I made a large batch?
Kristen Wood
05/09/2020 at 10:46 PMHi 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!