The Scoop
The Scoop

Lentil Crust Pizza

This pizza base by @jessbeautician uses lentils in the crust to create a healthier, vegan friendly, alternative. Perfect for a weekend of mid-week treat, you can easily mix and match the toppings to create a range of different flavour combinations.


Serves : 4 (Makes 2 Pizzas)

Total cooking time : 40 minutes

Difficulty : Easy

Valentines Day Cookies


2 cups red lentils, rinsed & drained

2 cups water

1 tbsp of nutritional yeast

1 tsp garlic granules

1 tsp onion granules

1 tsp of dried mixed herbs

1/2 tsp paprika

1/2 tsp salt

Pinch black pepper

  1. Blend all ingredients together until smooth.
  2. Oil 2 flat pans, then pour in half of the mixture to each.
  3. Smooth over and allow to cook until the edges lift.
  4. Once the underside is cooked, transfer the base to a lined baking tray.
  5. Add on tomato sauce (Jess's Sun Dried Tomato & Olive Marinara Sauce is great for this) and toppings of your choice.
  6. Place in the oven to cook for around 20-25 minutes on 180°C.
Essential Equipment