These bases remind me of an old lentil bread I used to make. I think this is why I ate most of these straight off the frying pan, with Nuttelex and Vegemite. I would eat Vegemite on anything though, so perhaps this is a problem that needs dealing with on a separate post. This recipe is from viedelavegan.com after I saw it on instagram.
I also have a pizza addiction. When there isn’t cheese on them, they’re basically veggie bread (and therefore healthy) and taste so damn delicious… I am in two minds though, as Dominos pizza is also the only company that refuses to listen to my request for NO JUNK MAIL. My partner has essentially covered our letterbox in cling-wrap with a giant hand-written sign requesting no junk mail. But we somehow get Dominos fliers in there, and so I stick them to the fridge for when pizza craving comes. I want to punish them but also love pizza.
And so with these pizzas, you can have something whipped up in a few minutes, on the cheap, and the pizza base sticks together. Have you noticed most gf pizza bases will fall apart cutting? Well I bit this to show how my pizzas did NOT fall apart. I made them small because I can’t flip anything large.
My pizzas have tomato paste + Italian herbs + jalapenos + mushrooms + lots of garlic. After cooking, I added chopped spinach + sprouts + nooch + hemp seeds.
I got little recipe forms – let me know if they suck!
- 2 cups dry red lentils
- 2 cups water
- 1 clove of garlic
- ½ tsp salt
- 1 tsp dried oregano leaves
- In a small coffee grinder, blend the lentils into a flour
- Combine the remaining ingredients in a small blender or a bowl. Mix well.
- Pour about ¾ cup of batter into the frying pan and spread with the back of a spoon.
- Cook for about 3 minutes or until top is dry/cooked through.
- Flip and cook for a further 2 minutes.
- Repeat with remaining batter to make 4-5 pizza crusts.
- Preheat the oven to 180C/350F.
- Place the pizza crusts on baking trays and top with sauce & toppings of your choice, and bake for around 10 minutes.