High-Protein Lentil Pizza

Ingredients

• 250 g pre-soaked lentils
• 0.25 cup water
• 1 tsp salt (Himalayan sea salt; for the lentil dough)
• 1 tsp baking soda (For the lentil dough)
• 1 tsp vinegar (To provide acidity and activate the baking soda)
• 0.5 cup tomato sauce (The creator does not specify an amount; seasoned with thyme, oregano, pepper, and salt)
• thyme (Added to the tomato sauce; amount not specified)
• oregano (Added to the tomato sauce; amount not specified)
• black pepper (Added to the tomato sauce; amount not specified)
• salt (Added to the tomato sauce; amount not specified)
• tomatoes (Amount not specified; sliced or otherwise prepared for topping)
• zucchini (Amount not specified; prepared for topping)
• olives (Amount not specified)
• capers (Amount not specified)
• olive oil (Drizzled over the pizza; amount not specified)
• nutritional yeast flakes (Optional; sprinkled over the pizza for a cheesy flavor)
• basil (Added after baking as a final topping; amount not specified)
• lentil sprouts (Part of the mixed sprouts topping; amount not specified)
• mung bean sprouts (Part of the mixed sprouts topping; amount not specified)
• chickpea sprouts (Part of the mixed sprouts topping; amount not specified)
• arugula (Added after baking; amount not specified)
• red onion (Optional topping; shallots may also be used)

Steps

1. 1

   Preheat the oven to 390°F (200°C).

2. 2

   Add the pre-soaked lentils, water, salt, baking soda, and vinegar to a blender.

3. 3

   Blend for a few seconds until the mixture becomes a smooth, thick dough.

4. 4

   Spread the lentil dough onto a baking sheet, using a cake tool or spatula to spread it out because it is very thick.

5. 5

   Bake the crust for 15–20 minutes, until the dough is ready to receive the toppings.

6. 6

   Season the tomato sauce with thyme, oregano, pepper, and salt.

7. 7

   Spread the seasoned tomato sauce over the baked lentil crust.

8. 8

   Add the tomatoes, zucchini, red onion or shallots, olives, and capers over the sauce.

9. 9

   Drizzle the pizza with olive oil.

10. 10

    Sprinkle nutritional yeast flakes over the pizza if using. They are optional and provide a cheesy flavor.

11. 11

    Return the pizza to the oven and bake for another 5–10 minutes; the creator baked it for about 8 minutes.

12. 12

    Remove the pizza from the oven and add the basil, lentil sprouts, mung bean sprouts, chickpea sprouts, and arugula as the final toppings. The basil and sprouts are added after baking so their nutrients are not exposed to further heat.

13. 13

    Cut the pizza into pieces and serve.

Notes

The source leaves the quantities of nearly all toppings to personal preference. It describes the pizza as taking less than 30 minutes, although the stated baking windows can total up to 30 minutes before final topping and serving. The source mentions a protein claim of over 50 g for the pizza and the title claims 78 g, but the transcript does not provide enough standardized quantities to verify either figure.

Nutrition per serving

• main
• vegan
• gluten-free
• high-protein
• baked
• pizza
• plant-based
• quick meal