22. Red Lentil Blender Pizza Crust
Ingredients
- 2 cups uncooked red lentils rinsed and sorted
- 2 1/2 cups rice milk
- 2 cloves garlic
- 1 tsp. baking soda
- 1 Tbsp. apple cider vinegar
- 1/2 tsp. fine sea salt
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 tsp. dried marjoram
- 1/2 Tbsp. olive oil
Instructions
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Preheat large non-stick pan over medium heat.
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Place ingredients in a high-speed blender in the order they are listed.
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Begin blending on lowest setting and slowly turn up to highest setting.
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Blend on high for approximately 40 seconds.
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Scrape sides and blend from low to high for another 10-20 seconds.
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Pour about 2/3 cups of batter into heated pan to form an 8 inch crust. (I use a 1/3 cup ladle. Then I use the back of the ladle to spread the batter evenly into a nice round shape.)
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Cover pan with lid slightly askew and cook for about 3 minutes or until top of crust begins to set and you can easily slice a spatula underneath.
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Flip the crust and continue to cook about 2 more minutes.
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Place cooked crust on a plate and repeat steps 6-8 until batter is finished. (Recipe makes about 5 crusts)
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Preheat oven to 450ºF. (I use the pizza setting on my convection toaster oven.)
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Place a crust on a pizza screen and add your favorite toppings.
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Bake about 8 minutes or until crust edges begin to brown.
Recipe Notes
The crust keeps well in the fridge for a day or two prior to baking. I haven’t tried freezing it, but I imagine it would also freeze well.