Lentil Pizza

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5 from 1 vote

Prep Time 5

Cook Time 12

Servings 2 small pizzas

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

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.

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