Vegan Red Lentil Pizza

Ingredients

For the lentil base

• 1 cup red lentils (masoor dal)
• 2 cups water (for soaking)
• ¼ cup water (for blending, as needed)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon garlic powder (optional)
• ½ teaspoon dried oregano or mixed herbs

For the toppings

• ½ cup pizza sauce (store-bought or homemade)
• ½–1 cup vegetables (onion, capsicum/bell pepper, tomatoes, mushrooms, olives, corn)
• 2–3 tablespoons vegan cheese (optional)
• 1 teaspoon dried oregano
• Chili flakes to taste

Instructions

1. Soak the lentils

• Wash the red lentils thoroughly.
• Soak them in 2 cups of water for 2–3 hours.

2. Make the batter

• Drain the lentils.
• Blend with about ¼ cup water until you get a smooth, thick batter (similar to pancake batter).
• Add salt, olive oil, garlic powder, and herbs. Mix well.

3. Pre-cook the base (stovetop method)

• Heat a non-stick pan on medium heat.
• Lightly grease it.
• Pour a ladle of batter and spread it into a thick pancake (not too thin).
• Cook for 3–4 minutes until the bottom is firm and lightly golden.
• Flip and cook the other side for 2–3 minutes.

(Alternatively, you can bake the base at 180°C for 10–12 minutes.)

4. Add toppings

• Spread pizza sauce evenly over the cooked base.
• Add vegetables of your choice.
• Sprinkle vegan cheese if using.
• Add oregano and chili flakes.

5. Final cooking

• Cover and cook on low heat for 5–7 minutes until toppings soften and cheese melts.

(Or bake in a preheated oven at 180°C for 10–15 minutes.)

Serving

• Slice and serve hot.

Tips for Best Results

• Batter consistency should be thick but pourable; adjust water carefully
• Do not spread the batter too thin or it may break
• Cook the base well before adding toppings to avoid sogginess
• Use a lid while cooking to help melt vegan cheese and cook toppings evenly

Variations

• Add spinach or herbs directly into the batter
• Use hummus or pesto instead of pizza sauce
• Make mini pizzas for snacks or meal prep