Serves 4
Ingredients
Crust:
- 2 cups red lentils (rinsed well)
- 2 cups water
- 2 cloves garlic
- 1/2 tsp salt
- 1 tsp dried oregano
Toppings:
- 2 red onions
- 3 large handfuls baby spinach leaves
- 2 bell peppers
- pesto
- 3-5 tomatoes
Variations:
- 2 cups chickpeas
- 2 chicken breasts
- 16-20 pepperoni slices
Instructions
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Preheat the oven to 180C
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Blend all the ingredients in a nutri blender until the liquid is a smooth (but thick) consistency.
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Melt some coconut oil in a frying pan over a low to med heat.
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Pour enough batter into the frying pan to make a pancake.
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Fry for a few minutes or until the top is dry/cooked through.
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Flip and cook the other side.
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Place the pizza base on a pizza or baking tray and cover with your favourite toppings. As an alternative to tomato puree and cheese, why not try pesto instead.
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Bake for 10 minutes or until all ingredients are cooked.
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This batter will make 4-5 pizza crusts – try using more than one frying pan at a time to speed up time