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1. Prepare the Pizza Crust
Preheat the oven to 400°F (200°C). Place an oven-safe pan inside to heat.
Soak the red lentils in water for 30 minutes.
Once soaked, blend the lentils with water, garlic, baking powder, and salt until smooth.
Carefully remove the heated pan from the oven, drizzle a little olive oil, and pour the lentil batter into the pan.
Bake for 30 minutes or until the crust is crispy and golden.
Remove from the oven and set aside.
2. Make the Pizza Sauce
In a medium pan, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3-4 minutes until softened.
Add the tomato sauce, tomato paste, dried basil, oregano, bay leaf, maple syrup, and salt. Stir to combine and simmer for 20-30 seconds. Remove the bay leaf before using.
3. Sauté the Toppings
In a pan, heat olive oil and sauté the bell peppers and mushrooms over low heat. Cook until softened, about 5-7 minutes. Add salt and mix well.
4. Assemble the Pizza
Spread the pizza sauce over the baked lentil crust.
Top with the sautéed vegetables and sprinkle with cashew Parmesan (optional).
Place the assembled pizza back in the oven for 10-15 seconds to warm through.
5. Serve and Enjoy
Slice and serve hot with your favorite vegan condiments like homemade ketchup, vegan sour cream, or mayonnaise.
Tips
Avoid Overloading: Too many toppings can make the crust soggy.
Customize: Add your favorite herbs or spices to the crust and sauce for extra flavor.
Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for 1 month.
Nutritional Information (Per Serving)
Calories: 434 kcal
Carbohydrates: 66g
Protein: 23g
Fiber: 27g
Fat: 11g
Sugar: 13g
Iron: 9mg
Enjoy this healthy, vegan, and gluten-free pizza that’s perfect for any occasion!
