Lentil Pizza

by - 18:37

I have tried several recipes for low carb pizzas, but they never taste as good and they are always dry or don't hold together. Especially all the ones without egg never seem to work, because the dough does not stick. So in order to make a more "healthy" pizza than usual i decided to use spelt flour and combine with some high proteine lentils. The dough is more aromatic and saturating than regular ones.
Level: EASY
What you need:
1,5dl Spelt Flour
175g red lentils (go green)
1tbsp Olive Oil
Creme Fresh (Oatly)
Actually i give you only the ingredients for this topping, because the other one did not turn out as tasty. Of course you can variate with your favourite pizza topping yourself. This one ressembles more a french tarte flambée.
Blend your red lentils until they have a creamy texture. Best is to buy ready cooked ones and blend them with the water the package contains. Otherwise you might need to add some water later to the dough.
Add flour into a bowl and salt/pepper. Stirr well to spread spices. Add a spoon of Olive Oil and your lentil pastry. Start to pug the dough until it forms a ball. The mass should be sticky, but not dry. If neccessary add a bit of water or more oil.
Seperate the dough for 2 small pizzas, or keep to get one regular size.
Spread on a sheet of baking paper. Preheat oven to 170°c.
If you want the pizza to be crispy you can bake it for 10min before adding some topping so the water can evapourate.
Otherwise mix the creme fresh witha bit of salt/pepper/muscat and spread evenly on dough. Since it is quite flouid it will anyway soften the bottom.
Add champignons and onions and fresh rosmarin.
Bake for around 35min, check from time to time. When you get it out of the oven it might seem not ready, but it needs to cool down a bit before you can remove it from the baking sheet. As said if you want it more crispy, bake the dough before adding the toppings.

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