You know those nights when you’re craving pizza but also thinking, “Ugh, I don’t want to deal with the sugar crash after”? Yeah, I’ve been there too. That’s exactly why this Red Lentil Crust Pizza has become such a star in my kitchen. It’s pizza that feels indulgent, but in reality, it’s light, nourishing, and totally guilt-free. Instead of that heavy, refined-flour crust that usually leaves you bloated and reaching for snacks two hours later, this version is naturally gluten-free, rich in plant protein, and full of fiber that actually keeps you satisfied. Imagine having pizza that fuels you instead of dragging you down, this is it!

Now, let’s talk about the real hero of the recipe: red lentils. These little legumes are seriously underrated. They’re packed with protein (so you stay full longer), loaded with fiber (hello, happy digestion!), and provide complex carbs that don’t send your blood sugar on a roller coaster. That means no post-pizza slump and no midnight cravings sneaking up on you. On top of that, red lentils are an amazing source of iron, magnesium, and folate, nutrients that keep your energy up, support brain health, and help your body feel its best every single day.

Making red lentils part of your regular diet is one of those small changes with big rewards. Whether you’re trying to eat more plant-based meals, manage your energy better, or simply want a crust that doesn’t weigh you down, this recipe delivers. The best part? You get that golden, slightly crisp crust that holds together beautifully, with a mild nutty flavor that works with literally any topping. Trust me, once you try pizza this way, you’ll wonder why you didn’t make the switch sooner.

Ingredients (For a 9-slice pizza)

For the crust:

• 1 cup (190 g) red lentils, soaked

• 2 eggs

• ½ cup (120 g) sour cream

• 3 tbsp olive oil

• ½ tsp salt

• ½ tbsp baking powder

For the topping (or use your favorites):

• 1 cup (150 g) pizza tomato sauce

• 160 g shredded mozzarella

• 180 g cooked shrimp

• 40 g sliced green olives

• 30 g fresh jalapeño pepper, sliced

Directions

1. Soak the red lentils in water for at least 4 hours or overnight in the refrigerator.
2. Rinse the soaked lentils thoroughly and drain well so no excess water remains.
3. Blend the lentils with the eggs, sour cream, olive oil, salt, and baking powder until smooth and creamy.
4. Line a large baking tray with parchment paper to prevent sticking.
5. Pour the batter onto the tray and spread evenly. Bake in a preheated oven at 350°F (180°C) for about 35 minutes, or until golden and fully cooked.
6. Let the crust cool slightly before adding toppings.
7. Spread the tomato sauce evenly over the crust.
8. Sprinkle shredded mozzarella on top.
9. Add cooked shrimp, sliced olives, and jalapeños.
10. Return to the oven under the broil setting for 5–10 minutes, until the cheese melts and turns golden.
11. Slice into 9 pieces, serve warm, and enjoy!

Prep, Baking & Serving Info

• Overnight soaking required or at least for 4 hours if you are in a rush

• 20 minutes prep time

• 35 minutes baking time + 5 to 10 minutes broil

• Makes: 9 slices of pizza

Nutritional Information

(Per 1 slice of pizza)

• Energy: 232 calories

• Protein: 12.63 g

• Fat: 12.66 g

• Carbohydrates: 17.99 g

• Fiber: 3 g

• This recipe is gluten-free

Storage & Recommendations

• Store leftovers in the fridge for up to 5 days.

• The crust can be baked ahead and kept in the fridge for up to 5 days before topping.

• For longer storage, freeze the crust for up to 3 months.

• For meal prep, slice into portions and freeze individually. Reheat directly from frozen.