Pizza

24 hour soak/20 minutes prep/ 25 min to cook

2 cups yellow lentils
1 1/2 cups water (plus water for soaking and rinsing)
2 tablespoons oil
1 teaspoon salt
2 teaspoons dried herbs of your choice (such as oregano or basil)
1/2 teaspoon gluten-free baking powder (optional)

Frozen spaghetti sauce

Desired toppings: SUPREME: sliced salami, crumbled sausage, shredded cheese (we omit the cheese and it's still delicious), sliced onions, olives, bell peppers, mushrooms, fresh diced tomatoes (added after it's cooked) HAWAIIAN: deli ham (we use a nitrate free, preservative free deli ham), fresh pineapple chunks TACO: ground beef cooked with taco seasoning, added taco seasoning to the spaghetti sauce, shredded lettuce, salsa, green onions, olives


Wash lentils (removing any stones or other impurities) and soak overnight. Drain and finely grind in food processor.  Add 1 ½ cups water, oil, salt, and herbs and blend until mixed completely. (If you have a high powered blender like a BlendTec or Vitamix you can skip grinding the soaked lentils in the food processor and just blend all the ingredients with the soaked lentil in the blender until a smooth batter.

The consistancy is a very thick batter, not a doughy bread.  Spread onto greased cookie sheet or pie pan. I like to use ground flax seed to sprinkle the greased cookie sheet with prior to pouring the pizza batter on it.  It seems to pull away from the sheet better after it's cooked.

Preheat oven to 400 °F.  Bake 20-25 minutes or until golden brown.

For best results if using for pizza, bake first, then add toppings and heat until cheese melts and toppings are heated (approximately 10 more minutes).

The pizza is easily removed from the pan if it is allowed to cool for about 15 minutes. If you like your pizza hot, it's still delicious and holds together, just the very bottom layer of the pizza dough might remain on the pan.

We like our pizza served with a green salad!