This red lentil pizza crust is crispy on the edges, firm but tender in the center, and hearty enough to hold a lot of toppings. Since it's made entirely from red lentils, it's also naturally gluten-free, and high in fiber and protein. The best part? It doesn't require any rolling.
Preheat oven to 400°F (205°C). Place a 12" cast iron pan into the oven as the oven is preheating so the pan heats up as well.
*Soak red lentils in water for at least 4 hours, ideally for 8-12 hours. If you don't soak your lentils, you will need to add more water when blending (about 3/4 cup instead of 1/2 cup).
**You can find the recipe for Parmesan cheese here.
***Prep time does not include soaking the lentils (4-12 hours).