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Lentil Crust Pizza

youCraving pizza, but want a healthier low-carb version? Welcome to my lentil crust pizza. Told you I loved lentils. This crust is so so easy, I remember making cauliflower crust once and it was such a faff and took way longer.

If you’re anything like me, when I want pizza, I want it fast! This can be whizzed up in under a minute, then all you need to do is fry it like a pancake, and you’re good to go.

I really wanted to make my own vegan cheese on this and I found this cashew ricotta recipe from Fooduzzi. I used smoked garlic granules instead of regular and it was DELICIOUS. I also topped it with spinach, oyster and portobello mushrooms, sun dried tomato and basil.

Use what you have, it’ll be delicious. Vegan mozzarella, tomatoes and pesto is also a great combo!

If you’re a pizza lover like me you may also like this cheesy buffalo ‘chicken’ pizza!

As always if you make this lentil crust pizza be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don’t forget to follow along on FacebookPinterest and Instagram – I’d love to see you all there!

lentil crust pizza vegan

Lentil Crust Pizza

Yield: 2
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Vegan, healthy, low-carb lentil crust pizza. 4 ingredient, quick weeknight dinner that's ready in 25 minutes. Just add your toppings, and make it your own!


  • 1 1/2 cups dried red lentils
  • 1 1/2 cups water
  • 3 garlic cloves
  • 1 tbsp dried mixed herbs
  • Toppings of your choice


Rinse the lentils and then put in a blender the the water, garlic and herbs and blend until it becomes thick, like a pancake batter. I use a nutribullet and it takes about 30 seconds.

Pour a little oil into a frying pan on medium heat. Once hot, pour in half the batter. Spread it out so that there is a layer about 1/4 cm thick. Once little bubbles start to appear, flip it over. Make sure none is stuck to the pan or it will break. Fry on the other side for a few minutes. Repeat this with the rest of the batter, so you have two bases.

Remove from the hob and carefully place on a pizza baking tray. Add toppings of your choice. Cook for about 12 minutes.

I like to finish mine off with some pesto, chilli flakes and garlic oil.


If you are making less/more just make sure you use the same ratio of water to lentils.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 363mgCarbohydrates: 31gFiber: 12gSugar: 3gProtein: 14g

Did you make this recipe?

Let me know in the comments or tag me on Instagram @cupfulofkale


- Raw at 50

Saturday 2nd of November 2019

[…] Lentil Crust Pizza! […]

Sunday Favourites | Occasionally Eggs

Friday 4th of May 2018

[…] • I’m planning on making a more whole-foods version of these for my Omi in the near future. Lentil Crust Pizza • um, YES, more lentils over here! Lentil pizza dough, who’d’ve […]


Friday 16th of February 2018

Have you tired making this with green lentils?


Sunday 18th of February 2018

Hi Brittany, thanks for your comment. I haven't tried it with green lentils so I can't say for sure. But if you try it please let me know!


Wednesday 17th of January 2018

This is pure genius! Can't wait to try this!


Wednesday 17th of January 2018

Thank you SO much for stopping by Carolina! Thanks for reminding me to make it again! :) x

Sarah Reid, CNP (@jo_jo_ba)

Sunday 27th of August 2017

Just clarifying, the lentils aren't precooked before hitting the blender, right? This looks amazing

Sunday 27th of August 2017

Hi Sarah, thanks for your comment! Yep that's right, dried and whizzed in the blender :) xx

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