HIGH PROTEIN Lentil PIZZA in 5 Minutes -

Ingredients

For the Lentil Pizza Crust

1.5 cups 1 ½ cups (300 g) red lentils, soaked for 2 hours Soaked for at least 2 hours
2 large 2 large eggs
1 tablespoon 1 tablespoon (15 ml) olive oil
0.5 teaspoon ½ teaspoon salt
0.5 teaspoon ½ teaspoon dried garlic
0.5 teaspoon ½ teaspoon dried basil
2 tablespoons 2 tablespoons (16 g) psyllium husk
2 teaspoons 2 teaspoons (10 g) baking powder

For the Pesto Topping

1 cup 1 cup (30 g) fresh spinach
1 clove 1 garlic clove, minced
0.75 oz ¾ oz (21 g) grated Parmesan cheese
0.33 cup ⅓ cup (40 g) walnuts
1 tablespoon 1 tablespoon (15 ml) lemon juice
to taste Salt to taste

For the Chicken Topping

1 cup 1 cup (150 g) cooked chicken breast, shredded
0.25 medium ¼ red onion, thinly sliced
0.5 cup ½ cup (60 g) grated cheddar cheese
2 teaspoons 2 teaspoons (10 g) tomato paste
1 teaspoon 1 teaspoon (5 ml) honey or sugar-free syrup
0.5 teaspoon ½ teaspoon dried garlic
1 teaspoon 1 teaspoon (5 ml) olive oil
0.5 teaspoon ½ teaspoon mustard
to taste Black pepper, to taste
1 cup 1 cup (120 g) grated mozzarella cheese
2 medium 2 medium tomatoes, sliced
4.5 oz 4.5 oz (127 g) fresh mozzarella cheese, sliced

Method

Preparation

Prepare the lentils: After soaking the lentils for 2 hours, rinse and drain them thoroughly.
Blend the dough: In a blender, combine the soaked lentils, eggs, olive oil, salt, dried garlic, and dried basil. Blend until smooth.
Mix in dry ingredients: Add the psyllium husk and baking powder to the lentil mixture, blend briefly to combine, then let the dough rest for 10 minutes.
Preheat oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly grease it with vegetable oil.
Shape the crust: Divide the dough into 6 equal portions. Using your hands, form 3 flatbreads on the prepared baking sheet, about ¼ inch thick.
Bake the flatbreads: Bake the flatbreads for 12–15 minutes, until they are firm and slightly golden.

Topping Preparation

Prepare pesto: While the crusts bake, blend together the spinach, minced garlic, Parmesan, walnuts, lemon juice, and salt to taste until smooth.
Top the first pizzas: Spread about ⅓ of the pesto on the first mini pizzas. Top with grated mozzarella, sliced tomatoes, and fresh mozzarella. Bake for an additional 8–10 minutes until the cheese is bubbly and golden.
Make chicken sauce: For the second set of toppings, mix together the tomato paste, honey, dried garlic, olive oil, mustard, and black pepper.
Top the second pizzas: Spread the sauce on the second set of mini pizzas. Top with shredded chicken, sliced red onion, and cheddar cheese. Drizzle with a bit of lemon juice.
Final bake: Return to the oven for another 8–10 minutes or until the cheese is melted and the edges are golden brown.

Serving

Serve & enjoy: Remove the pizzas from the oven, let cool slightly, then slice and serve!

Notes

Ensure the lentils are well-soaked for optimal blending and texture. Don’t skimp on the resting time for the crust; it helps improve the final texture. Experiment with different toppings like grilled vegetables or herbs to match your flavor preferences.

HIGH PROTEIN Lentil PIZZA in 5 Minutes

Ingredients

Method

Notes

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