- 2 cups red lentils (rinsed well)
- 2 cups water
- 2 cloves garlic
- 1/2 tsp salt
- 1 tsp dried oregano
- 2 red onions
- 3 large handfuls baby spinach leaves
- 2 bell peppers
- 3-5 tomatoes
- 2 cups chickpeas
- 2 chicken breasts
- 16-20 pepperoni slices
Preheat the oven to 180C
Blend all the ingredients in a nutri blender until the liquid is a smooth (but thick) consistency.
Melt some coconut oil in a frying pan over a low to med heat.
Pour enough batter into the frying pan to make a pancake.
Fry for a few minutes or until the top is dry/cooked through.
Flip and cook the other side.
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.
Bake for 10 minutes or until all ingredients are cooked.
This batter will make 4-5 pizza crusts – try using more than one frying pan at a time to speed up time