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

Cook Time 12

Total Time 17

Servings 2

Suitable For 6m+

Equipment

blender

Ingredients

Pizza “dough” ingredients

50 g dried red lentils
125 ml water
Pinch sea salt (omit for babies under 12 months)

Toppings

2 tbsp tomato paste
1 tsp Italian herbs
2 tbsp basil pesto (we use out nut-free recipe)
4 tbsp mixed vegetables (we used cooked mushrooms, peppers, and onion)
2 tbsp pineapple (finely diced)
100 g firm tofu (we cut in to star shapes with cookie cutters; finely dice/grate for babies under 12 months)
25 g vegan cheese (grated)

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.

Storage

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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