Lentil Crust Flatbread (Pizza) Recipe

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lentil_crust_flatbread_pizza_recipe

This is a delicious way to include lentils in your diet. I mean, who doesn't like pizza?!

Note that if you have picky kids, don't call this pizza. Because while the crust is delicious, it does taste different than regular pizza crust. So, use a different term than "pizza". Such as "flatbreads". This way picky kiddos won't expect pizza and they'll be open to this new dish that's called "flatbread".

Also, note that you need to soak the lentils the night before you plan to make this dish.

Lentil Crust Flatbread (Pizza) - Crust Ingredients

2 cups of soaked red lentils (soak overnight)

1/2 cup water

1-3 garlic cloves (as per your taste preference)

1 TBSP dried basil

1 TBSP dried oregano

1/2 tsp sea salt

1/2 tsp baking powder

1 TBSP olive oil

Lentil Crust Flatbread (Pizza) - Toppings

1 can of tomato puree/sauce

1/2 cup of shredded mozzarella cheese, feta, or a plant-based cheese alternative of your choice

Vegetables/protein of your choice

Lentil Crust Flatbread (Pizza) - Directions

  1. Preheat oven to 400 degrees F.

  2. Rinse and drain lentils and transfer into the food processor.

  3. Add 3 garlic cloves, dried basil, dried oregano, sea salt, baking powder and ½ cup of water for consistency.

  4. Puree all the ingredients until smooth.

  5. Heat a heavy-bottom frying pan over medium heat. Use ~1 tbsp of olive oil to grease the pre-heated pan and pour in the batter. Smooth the batter out with a spoon, it will look like a mini pancake. Make sure the batter is THIN.

  6. Repeat this step (should make about 8 mini crusts)

  7. Cook 2-3 minutes on each side. Then, transfer your flatbreads to a baking tray covered with parchment paper.

  8. Add your tomato sauce, cheese, and toppings.

  9. Bake in the oven for 15 minutes until cheese is bubbling and brown.

  10. Enjoy!

Get more recipes on my recipe page HERE.

Photo and recipe credit: Amazing student Hanna Kim (Thanks Hanna!)

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Carrot-Top Pesto

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carrot-top-pesto

Reducing food waste is the ultimate win-win. It reduces our environmental impact by allowing less to go to waste. And, by using more of what we buy, it saves us money. So, I've been exploring recipes that use ingredients that normally you'd throw away. Today, student Hanna has perfected a pesto recipe made from the green leaves and stems of carrots instead of the commonly-used basil. Voila - carrot-top pesto! Perfect timing before our local carrots start to pop up in farmers' markets and produce stores.  Thanks Hanna! That's Hanna's handiwork with the camera too :)

Carrot-Top Pesto Ingredients

4-5 carrot top leaves

1/2 cup of olive oil

2 garlic cloves

2 tbsp toasted pinenuts (or walnuts or macadamias or almonds)

1/4 tsp salt

Dash of pepper

Carrot-Top Pesto Directions

  1. To toast pine nuts: Lay out pine nuts on a baking sheet or aluminum foil for 200C for 5 minutes, watching them so they don't burn. This can also work with a nonstick pan constantly stirring the pine nuts.

  2. In a food processor, combine carrot tops, garlic, salt and pepper until smooth. Begin to add the olive oil until desired consistency is reached.

  3. Enjoy!

Check out more healthy recipes.

P.S. This recipe is gluten-free, dairy-free, egg-free, and vegan.

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