Lentil Pizza

This red lentil pizza dough is so simple to make, allowing you to make healthy, high protein, and gluten-free pizza with ease.  Not only is it simple and quick to make, easy for little hands to hold and self-feed with, but it also makes for the perfect lunchbox meal for babies and toddlers as it is nut-free and tastes just as good hot as it does cold.

These pizzas are suitable from 6 months of age and you can bake these in bathes and freeze for even quicker lunches or dinners. 

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Lentil Pizza

5 from 1 vote

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Servings 2 small pizzas

Equipment

• blender

Ingredients

Pizza “dough” ingredients

• 1/4 cup/ 50g of split red lentils
• 1/2 cup/ 125ml of water
• A couple cracks of sea salt (omit for babies under 12 months)

Toppings

• 1-2 Tbsp of tomato paste mixed with 1 tsp of Italian herbs
• 2 Tbsp of broccoli pesto (this is from our ebook, you can use other pesto)
• 3-4 Tbsp of Diced mixed veggies (we used cooked mushrooms, peppers, and onion)
• 1-2 Tbsp of finely diced pineapple
• Tofu stars (these are tofu cut with cookie cutters; finely dice for babies under 12 months)
• 1/4 cup/ 20g of shredded vegan cheese

Instructions 

• Soak the lentils with the water for 4 hours or overnight. You can rinse and drain the lentils and replace the drained water with around 1/4 cup of fresh water (or leave and blend in the soaking water).
• Preheat the oven to 180c/350f. 
• Pour the lentils into 2 small piles on a baking sheet, then use the back of a measuring cup or spoon and gently spread the mix to create a thinner round pizza shape. 
• Place in the preheated oven and cook for 12 minutes until they are no longer wet (you will be able to peel them off the baking sheet). 
• Top with your toppings (we listed ours above) and bake for a further 5 minutes until the cheese has melted. 
• Slice and serve.

Notes

Store leftovers in the fridge for 3 days, or freeze (with or without toppings for up to 2 months).

Did you make this recipe?

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