I’ve been fascinated by uttapam for a long time. Uttapam is a Southern Indian gluten free fermented pizza made from urad dal and rice. The last time I ate this it got me thinking… Could I make an Italian type pizza base using red lentils and oats – a Vegan Lentil Pizza? Was it possible?
In the first attempt I found the best ratio of lentils to oats, but I overcooked the base, and added garlic and onion powder so it was almost tooth breakingly crunchy around the crust and had a flavour that wasn’t quite like a wheat based pizza.
Second time around I removed the onion and garlic powder and added salt and herbs. It had the yeastiness of a wheat base, but again the crust was still too crunchy and I wanted to see if I could reduce the time it took from start to finish.
It really was a case of third time lucky and the recipe for this Vegan Lentil Pizza I’m sharing resulted in a lovely thin crust base which is an hour quicker to make from start to finish.
My mother has been making it constantly, as a recent vegan she finds it a great way to get some protein without eating beans.
I hope you enjoy it. I’d love to know what you topped it with and how you found the flavour!
If you love lentils – check out this delicious Spicy Ethiopian Burger
Watch me make it:
This Vegan Lentil Pizza made from red lentils and oats has a lovely thin crust base and is oil and gluten free...
- 50 g red lentils
- 90 g oats
- 140 ml warm water
- 1 tsp Italian herbs (optional)
- ½ tsp fast acting yeast
- ½ tsp sugar
Soak red lentils in water for 30 minutes. Do not soak for any longer, you want to be able to put your finger nail through a lentil, but not for them to have soaked up all the water
Drain and rinse the soaked lentils and add to a blender with the oats, warm water, herbs, yeast and sugar
Blend mixture until smooth. You should end up with a thick batter.
Decant mixture into a bowl and cover with plastic film and set down in a warm place for 1 hour
After an hour the mixture should have bubbles through it and have thickened slightly
Pour mixture onto a greasep roof parchment lined tray and spread to about 2mm thickness in any shape you like.
Bake in a preheated oven at 160° / 180°c fan / 356°f for 15 - 20 minutes until the parchment can be easily peeled off the back of the pizza base. If you find the parchment is not peeling off easily then return the base to the oven for a further 5 minutes.
The base then is ready to be topped with any toppings you like. I topped my pizza with tomato paste, fresh basil, tomato, yellow pepper, artichoke hearts, olives and Italian herbs. It was delicious!
Return the topped pizza back to the oven for a further 15 - 20 minutes until the toppings are cooked to your liking. If you over cook the base will become quite crisp, so I recommend slicing your toppings like tomato thinly.
The result is an easy to slice thin crust gluten free pizza.