It was a saturday evening,
That Saturday was filled with family just the way love.
It was time for dinner,
Like we ever stopped eating that day even for a minute..
But when it’s dinner o’clock I immediately shift into my “kitchen mode”.
And then I told myself – well let’s invent something light that won’t burden the body too much, and that’ll be deliciousss, delicious, delicious.
I went to the kitchen and opened the fridge and realized that was the time for the pizza I have been thinking of for a long time.
That soft pizza that you fold its slice in two and get a big dreamy bite of.
That fluffy pizza that drives you insane and you just want to get another bite of it.
That perfect pizza that’s guilt free because it’s wildly low in carbs,
It’ll make you full, it’s nutritious and good,
And it’s just a perfect way to enrich the kids’s diet with pulses and great nutritional values.
Sounds like a dream, doesn’t it?
Just a few minutes and you’ll have a wonderful dinner ready 🙂
Happy pizza days to us all 🙂
Red Lentil Pizza
Ingredients: suitable for 2 pizza pans in a standard oven size
For the pizza base:
- 4 eggs
- ¼ cup olive oil
- ½ cup non-dairy milk / cow / water (I chose coconut milk)
- 3 tablespoons raw tahini (For alternatives, have a look at “A little extra From Me”)
- 2 tablespoons maple syrup (Not a must, but adds a lot)
- ½ bag baking powder (5g)
- 1 cup red lentil flour
- 1 peeled garlic clove / ½ teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon salt
For the topping:
- 300g cheese, I recommend grated mozzarella or a good parmesan. A grated yellow cheese could also work wonderfully.
- Optional toppings: olives, mushrooms, corn, pineapple, onion, tomato etc.
- 4 tablespoons tomato paste
- ¼ cup non-dairy milk (I used coconut milk)
- 1 crushed garlic clove / ½ teaspoon garlic powder
- Salt and pepper
- ½ teaspoon oregano
- Preheat the oven to 355°F (180°C) on turbo mode and line two baking pans with parchment paper.
- Let’s make the tomato sauce: In a bowl put all the sauce’s ingredients and mix well until forming a smooth uniform mixture.
- Pour in the blender all the dough’s ingredients in the following order: eggs, oil, non-dairy milk, tahini, maple syrup, baking powder, lentil flour, salt, pepper, oregano and garlic. Grind well until forming a smooth and orange-like mixture.
- Spray a little olive oil on the pan and pour our mixture on it. Flatten the mixture using a rubber spatula to a thin uniform layer and put inside the oven for an initial baking of 5 minutes until the dough gets dry so that you can touch it with your finger and nothing will stick on it.
- It’s time to build our pizza: take it out of the oven after the initial bake and build it. Smear the tomato sauce we’ve made and scatter the cheese and chosen toppings.
- Put in the oven for another 5 minutes. After 5 minutes when the cheese begins bubbling, move the pan to the higher rack in the oven. Change the oven mode to grill and give the pizza a little scorch. Pay attention – this stage is critical since it could burn the pizza easily therefore requires close attention during the baking time.
Take out of the oven, cool for a very little while, slice and eat up this divine pizza.
A little extra from me:
- The pizza base can be premade and kept after the initial bake and only prior to eating it build the pizza and bake for the second time.
- Pay attention- don’t choose too many toppings. The dough is very fluffy and airy and overloading with too many toppings will make it lose this quality. I also recommend using a relatively thick sauce (Not thin and liquid). If the cheese you chose comes with liquids like mozzarella, I recommend drying it with a towel prior to using it.
- Tomato sauce can be made at home or be store-bought – whatever you like.
- Tahini can be substituted for almond butter / lose the tahini and instead add 2 tablespoons of lentil flour and 2 tablespoons of non-dairy milk / cow / water.
- Click here to see how to grind red lentil flour at home.
How to grind red lentils at home 🙂