This low carb pizza crust is crispy on the outside and tender, chewy on the inside. It's based on legumes, which happen to be the only ingredient required for this recipe. On top of being low carb, this pizza crust is also vegan, grain-free, and high in protein and fiber.
- 3/4 cup red or yellow lentils. soaked*
- 1/2 cup water
- 1 clove garlic, optional
- 1/2 tsp. baking powder**
- 1/4 tsp. fine sea salt (or to taste)
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Drain and rinse soaked lentils/split peas/chickpeas. Add them to the blender together with water, garlic, baking powder, and salt. Blend until smooth.
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If you want a thicker crust, let the batter rest for up to 4 hours.
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When you're ready to bake the crust, preheat the 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.
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Remove the cast iron pan from the oven and add a little bit of olive oil to the pan. You want the bottom and the sides of the pan to be coated with oil so the crust doesn't stick.
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Give the batter one last stir and pour it into the hot pan. Tilt the pan so the batter coats the entire surface of the pan, if needed. Carefully put the pan back into the oven (onto a rack positioned in the middle of the oven).
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Bake the crust for about 30 minutes or until the edges pull away from the pan and turn golden brown. In the last minute of baking, turn the broiler on to slightly blister the surface.
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Remove the pan from the oven and let the crust cool slightly. Using a flat spatula, work your way under the pizza crust and ease it from the pan onto a cutting board.
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The pizza crust is best if used immediately after baking while still warm, but can be refrigerated for up to 1 week.
*You can also use 1/2 cup dried split peas (with 1/2 cup water) or 1/3 cup dried chickpeas (with 3/4 cup water). It's fine to measure dried lentils and split peas. However, chickpeas are a bit trickier because sometimes they double, while other times they triple or even quadruple in size after soaking. So, if you are using dried chickpeas to make the crust, I would recommend soaking 1/3 cup dried chickpeas but then measuring the soaked chickpeas. For a 12-inch crust, I used 1 cup/150 g soaked chickpeas with 3/4 cup (180 ml) water.
*Soak the lentils in cold water for at least 4 hours, ideally for 8-12 hours. Split peas and chickpeas need at least 8 hours.
**For a thicker (chewier) crust, use up to 1 tsp./8 g baking powder.
***Prep time does not include soaking the legumes (4-12 hours).