Red Lentil Flatbread Pizza Crust
(Or flatbread, tortillas, crackers)
- 1 cup red lentils soaked overnight
- ½ cup water
- 1 garlic clove
- 1 tsp salt
- ½ tsp baking powder
- Olive oil
SOAK - 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 a parchment lined cookie sheet with olive oil.
Pour 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.
✅ TIPS
- For a firmer crust use 6 tablespoons of water instead of 1/2 cup before blending and bake for 25-30 minutes.
- 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.
✅ This batter can also be used to make tortillas, chips and crackers!
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.
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!
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!
Recipe Inspiration Source/s: Moon and Spoon and Yum