Yeast-Free Lentil Pizza

Total Time: 35 mins

Prep Time: 20 mins

Cook Time: 15 mins

Pizza in the most non-traditional way! A baked dish that's perfect as a meal or as a snack with balsamic vinaigrette. The lentils are also a great source of iron, folate, and protein without tons of calories.

Ingredients:

1 cup lentils

1 can tomato paste

oregano

2 1/2 cups flour

3 tsp baking powder

1 tsp salt

3/4 cup + 2 tbsp water

olive oil

salt

pepper

1) Preheat oven to 400 degrees F

2) In a bowl, combine flour, baking powder, and salt. Whisk until they combine.

3) Combine the water and oil in another cup.

4) Slowly add the water mix into the flour mix, but don't completely add it as you might not need all of it.

5) With your hands, mix the dough until it's soft but not to the point where it's sticky. If the dough becomes too dry, add more water.

6) Flour where you will work the dough. Then take out a rolling pin and roll the dough out slightly.

7) Transfer the pizza dough to a large baking tray. Shape it as flat or as thick as you want. I want to make mine more a thick crater to hold the pool of tomato paste and lentils. Make a mixture of olive oil and oregano. Use this to coat the pizza dough, I used a basting brush. This will give the dough more flavor.

8) While you make the pizza dough, cook the lentils according to the package instructions.

9) After the lentils are cooked, put the tomato paste on the top of the pizza dough, then add the lentils. Season with oregano, salt, and pepper.

10) Bake the pizza for 15-17 minutes, until golden brown.

*You can use this yeast-free pizza dough recipe and just top with any topping you'd like! Super easy to personalize.

Enjoy!