Red Lentil Pizza

Looking for a pizza that's high in protein, naturally gluten-free, and made without flour? 🍕

This red lentil pizza is a fun twist on the classic, made with just red lentils and eggs for the base. The lentils provide plant-based protein and fiber, while the eggs add even more protein and help create a sturdy pizza base. No yeast, no kneading, and no long preparation — just soak, blend, cook in a pan, and add your favorite toppings. It's a simple way to enjoy pizza while adding more nutritious ingredients to your meal. And the best part? You'd never guess the base is made from lentils!

Prep Time 10 mins

Cook Time 10 mins

Rest Time 2 hrs

Total Time 2 hrs 20 mins

Cuisine: Modern & Healthy

Courses: Breakfast, Main Course

Servings: 2

Calories: 280

Description

This easy flourless pizza base is made with just two ingredients: red lentils and eggs. After soaking, the lentils are blended with eggs into a smooth batter, cooked in a pan, flipped, and finished with your favorite pizza toppings. A simple, filling alternative to a traditional pizza base.

Ingredients

1 cup red lentils
2 eggs

For topping, optional:

Pizza sauce
Cheese
Vegetables
Herbs and spices
Your favorite pizza toppings

Instructions

1
Rinse the red lentils and soak them in plenty of water for at least 2 hours, preferably overnight.
2
Drain the lentils well.
3
Add the soaked lentils and eggs to a blender.
4
Blend until completely smooth.
5
Heat a lightly greased non-stick pan over medium heat.
6
Pour the mixture into the pan and spread it into an even layer.
7
Cook until the bottom is set and golden and the top is firm enough to flip.
8
Carefully flip the pizza base.
9
Add your favorite pizza sauce, cheese, vegetables, and other toppings.
10
Cover the pan and cook for a few more minutes, until the toppings are heated through and the cheese has melted.
11
Slice and serve warm.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 280kcal

% Daily Value *
Total Fat 7g11%
Total Carbohydrate 40g14%
Dietary Fiber 9g36%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

🍕 Why is this pizza so interesting?

This is definitely not your usual pizza base! The fun part is that there is no flour, yeast, or complicated dough. You simply soak the lentils, blend them with eggs, and turn them into a pizza base directly in a pan.

It’s also a great example of how everyday ingredients can be used in completely unexpected ways. Red lentils are usually associated with soups, curries, or stews, but here they become a surprisingly sturdy pizza base.

❤️ Why is it a good alternative?

Red lentils naturally provide plant-based protein, fiber, iron, and other nutrients, while the eggs add additional protein and help bind the base together. Because the recipe doesn't use traditional wheat flour, it can also be a great option for people looking for a flourless pizza.

And perhaps the best part? You don't need to make dough, wait for yeast to rise, or turn on the oven. Everything happens in one pan.

🔥 Part of my Pan Pizza Series

This red lentil pizza is one of my pan pizza experiment series. I'm testing different ingredients to see how many creative pizza bases we can make without traditional flour.

There are plenty more coming, including oat, quinoa, chickpea and other creative pizza bases. 🍕🌱

Tips for the best red lentil pizza

Soak the lentils for at least 2 hours; overnight is even better.
Drain the lentils very well before blending.
Blend until completely smooth for the best texture.
Use a good non-stick pan and medium heat so the base cooks evenly.
Make sure the base is set before attempting to flip it.
Keep the toppings relatively light so the pizza is easy to handle.
Cover the pan after adding the toppings to help the cheese melt quickly.

Is red lentil pizza gluten-free?

The base itself contains no wheat or gluten ingredients. If you need the pizza to be strictly gluten-free, use certified gluten-free ingredients and check your toppings, sauces, and cheese for possible cross-contamination.