How to Make Gluten-Free Red Lentil Pizza

• Soak the Lentils: Place the dry red lentils in a large bowl, cover generously with cold water, and soak for 2–3 hours. Drain and rinse thoroughly in a fine-mesh colander, shaking off excess moisture.
• Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
• Blend the Crust Batter: Add the thoroughly drained lentils to a high-speed blender along with 320 ml fresh water, olive oil, baking powder, salt, Italian seasoning, garlic powder, and optional oat flour. Blend on high until completely smooth into a thick, pourable batter.
• Spread the Batter: Pour the batter onto the prepared baking sheet and spread it evenly into a thin layer (approximately 1/4-inch thick) to ensure a crispy texture.
• Bake the Crust (First Side): Bake for 15–18 minutes until the crust is set and lightly golden around the edges.
• Flip and Crisp: Carefully flip the crust over on the sheet pan and return to the oven for another 5–8 minutes. This dries and crisps the bottom, preventing a soggy crust.
• Add Toppings: Remove from the oven and spread the passata or pizza sauce evenly over the crust. Top with shredded mozzarella and sprinkle with extra Italian seasoning and red pepper flakes.
• Final Bake & Broil: Return to the oven and bake for 12–18 minutes until the cheese is melted and bubbling. Broil for 1–2 minutes at the end for golden brown spots if desired.
• Rest and Slice: Allow the pizza to rest on the cutting board for 5 minutes so the crust firms up before slicing into pieces.