This Rustic Roasted Veggie Pizza with Lentil Crust is gluten-free, low in calories and carbs, high in fiber and protein, AND tasty, win win.
Author: Lemons and Basil
Red Chili Pepper
Green Bell Pepper
Peel and mince the garlic.
Slice the red and green bell peppers.
Slice the sweet onion.
Preheat Oven to 425 degrees F (220 degrees C).
Spray baking sheet with cooking oil, and spread sliced
Sweet Onion (1/2)
Green Bell Pepper (1/2)
Red Chili Pepper (1/2)
out into single layer and roast for 10-15 minutes or until edges begin to brown. Remove and set aside.
To soak the
Red Lentils (3/4 cup)
, add them to a bowl, cover with water and soak at least 1 hour or up to 24 hours.
Water (1/2 cup)
Garlic (1 clove)
Dried Basil (1/2 tsp)
Fresh Oregano (1/2 tsp)
Sea Salt (1/4 tsp)
Baking Powder (1/2 tsp)
, and process 20-30 seconds or until a smooth consistency is reached.
Prepare round pizza pan by spraying with cooking spray or lining with parchment paper.
Pour batter out and spread into thin crust, approximately ¼" thick.
Bake 18-20 minutes, then remove and top with
Pizza Sauce (1/2 cup)
, roasted veggies,
Fresh Basil (1/4 cup)
Mozzarella Cheese (1/2 cup)
Bake for an additional 7-8 minutes or until cheese is melted. Serve hot and enjoy!
Nutrition Per Serving
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