As I mentioned a few posts back, my family and I are currently eating gluten-free. Which is turning out to be pretty easy, as the main source of gluten in our diet is bread, so we’ve just stopped eating bread (and I’ve made the occasional loaf of gluten-free bread using a bread mix). But we are all pizza lovers – we eat pizza every week, without fail. So I’ve had to come up with a gluten-free option for our pizza crusts – and this lentil pizza crust is pretty damn good.
One week, I made a quinoa crust, which I enjoyed but no-one else quite liked it. Going to have to play around with that one…
Another week I made pizza crusts using spelt flour, which isn’t gluten-free so I guess that was cheating (but I’m hoping my kids are just sensitive to wheat rather than gluten…).
And this week, I made lentil pizza crusts, which me and my eldest son thought were pretty amazing. To be truthful, my husband wasn’t too keen on it (he admitted he would rather have a meatlover’s pizza from Domino’s *rolls eyes*) but I wonder if I hadn’t told him it was made from lentils, if he would have enjoyed it more? Oh well.
2 cups dry red lentils
2 cups water
1 clove of garlic
½ tsp salt
1 tsp dried oregano leaves
Blend all ingredients (I used my Optimum 9400 high speed blender) until the lentils are thoroughly broken down.
Preheat a frying pan (greased with a little bit of olive oil if needed) over low-med heat.
Pour about ¾ cup of batter into the frying pan and spread with the back of a spoon (it will look like a huge pancake).
Fry for about 3 minutes or until top is dry/cooked through.