2-Ingredient Lentil Pizza Crust

Kitchen-made pizza starts with a handful of lentils! My 2-ingredient lentil pizza crust is vegan, gluten-free, grain-free, and high in protein, with no added oil. Blend, spread, and bake, then finish with your go-to toppings. You can even prepare the crust ahead for an easier pizza night.

Introduction

It may surprise, you, but a handful of lentils and a spoonful of chia seeds can be the start of a very good pizza night. My lentil pizza crust turns those two inexpensive ingredients into a kitchen-made base for your go-to toppings, without flour, yeast, or kneading.

I have tested it with both common tan lentils and split red lentils, so you have options right from the start. The lentils soak, then go into the blender with chia seeds and water. Instead of rolling out dough, you spread the batter directly onto a pizza pan and let the oven do the work.

One detail I want you to know before you begin: the crust puffs up like a balloon during the first bake. That is expected! A small hole releases the steam, and a second bake finishes the crust before the toppings go on. I walk you through it below so there are no surprises when you open the oven.

For another shortcut, you can make the batter the day before or bake and freeze the plain crust. I have also included a lentil-flour option that skips soaking and blending altogether. Choose whichever approach fits your kitchen, then make the pizza your own.

Why You’ll Love This Recipe

• Two main ingredients:Dried lentils and chia seeds, plus water and optional salt.
• Vegan:The crust is naturally egg-free and dairy-free.
• Gluten-free and grain-free:No wheat flour or other grain flour needed.
• High in plant protein and fiber:Each slice of the crust provides 7 grams of fiber, before adding toppings.
• No added oil:The crust is oil-free; choose toppings accordingly if you want the whole pizza to be oil-free.
• Budget-friendly:A small amount of pantry staples makes one pizza crust.
• Straightforward to prepare ahead:Refrigerate the batter or bake the plain crust in advance.
• No dough handling:Blend the batter and spread it onto the pan.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Dried tan lentils:I use the common lentils that look light brown to pale green. Start with dried, uncooked lentils. Canned lentils and home-cooked lentils will not work for this recipe. Split red lentils are another option I have tested; see Ingredient Substitutions below.
• Chia seeds:Add whole chia seeds to the blender with the soaked lentils. Blending finely grinds them as it makes the batter. If you are using lentil flour and mixing by hand, use ground chia instead; simply stirring in whole chia seeds is not equivalent because they take longer to gel.
  • Water:You will need boiling water for the quick soak and fresh water for blending. Drain and discard the soaking water before making the batter.Optional salt:I recommend adding it for flavor, but you can adjust the amount or leave it out.

How to Make Lentil Pizza Crust

Note that the complete instructions are also in the recipe card below.

1. Soak the lentils.Place the dried lentils in a small bowl and add enough boiling water to cover them by about an inch. Let stand for 30 minutes. Drain, rinse, and discard the soaking water.

1. Prepare the oven and pan.Preheat the oven to 400°F (200°C). Use a 12-inch nonstick pizza pan, or line a regular pizza pan with parchment paper.

1. Blend the batter.Add the drained lentils, chia seeds, optional salt, and fresh water to a high-speed blender. Blend until completely smooth, stopping several times to scrape down the sides.

1. Spread and bake.Pour the batter onto the prepared pan and spread it into an even 10-inch circle with the back of a spoon or silicone spatula, leaving about an inch of space around the edge of the pan.

1. First bake and release the steam.Bake in the preheated oven for 15 minutes. The crust will look puffed up like a balloon. Carefully make a small hole with the tip of a knife or a toothpick to deflate it. Keep your face and hands clear of the escaping hot steam.

1. IFinish baking the base.Return the crust to the oven for 10 minutes longer, until it is dry and deep brown. Finish this bake before adding any toppings.

1. Add toppings.Add a thin layer of sauce (e.g., marinara or pesto) and your chosen toppings, such as vegetables and shredded dairy-free cheese.

1. Bake again.Bake for another 8 to 10 minutes, until the cheese is melted and the toppings are cooked. Cut into six wedges and serve. Add any additional fresh toppings, such as fresh basil leaves

Recipe Tip

Keep in mind that the color of your crust will depend on your lentils. A crust made with tan lentils will look have a rich brown color, whereas red lentil pizza crust will have a slightly pink-orange hue with golden brown edges.

Taste and Texture of the Lentil Pizza Crust

Despite being flourless, yeast-free, and gluten-free, the lentil pizza crust is tender and substantial with crisp crusty edges. It is quite different from a traditional white flour, yeast-risen pizza dough, but the flavor is hearty and toasty. Because the crust is packed with plant-based protein and fiber, it is very filling and holds up well, even with a load of toppings.

Storage

• Refrigerate:Cool the plain baked crust completely on the pan, then wrap securely or place in an airtight container. Refrigerate for up to 3 days. Cool leftover topped pizza and refrigerate in an airtight container for up to 2 days.
• Freeze:Wrap the cooled plain crust securely or place in an airtight container and freeze for up to 6 months. Leftover cooled pizza slices can also be frozen in an airtight container for up to 6 months.

For an earlier start, I like to prepare the batter up to 24 hours ahead and keep it in an airtight container in the refrigerator.

Serving Suggestions

For the pizza pictured here, try a thin layer of tomato sauce, dairy-free cheese (like myStraightforward Vegan Mozzarella), sliced mushrooms, and olives, with fresh basil added for serving. Keep your toppings vegan to make the whole pizza vegan, and check them for added oil if that matters for your meal.

A green salad is my go-to (and straightforward) accompaniment, but if you add a heap of veggies for toppings, it can be an all-in-one dinner. You can also season the crust itself with one of the variations above before choosing your toppings.

Flavor Variations

• Herb crust:Add 1 to 2 teaspoons of dried Italian herb seasoning, herbes de Provence, or a mixture of dried basil and oregano.
• Cheezy crust:Add 1 to 2 tablespoons of nutritional yeast to the batter.
• Garlic or onion crust:Add 1 to 2 peeled garlic cloves to the blender with the lentils and chia seeds. Alternatively, add 1 teaspoon of garlic powder or onion powder, or 1 teaspoon of each.
• Black pepper crust:Add up to 1/2 teaspoon of freshly cracked black pepper.

Tips for Success

• Start with uncooked lentils.Cooked or canned lentils will not work.
• Blend until completely smooth.Stop and scrape down the blender several times so the lentils and chia are finely ground throughout.
• Prepare the pan for straightforward release.Use a nonstick pizza pan or line a regular pizza tray with parchment paper. I have notes in the recipe card for using a regular baking sheet / cookie sheet, or a cast iron skillet.
• Spread evenly.Aim for a 10-inch circle on the 12-inch pan, with an even layer of batter.
• Expect the puff.Carefully release the steam after the first 15 minutes, then finish baking the plain crust until dry and deep brown.
• Use a thin layer of sauce.Add your toppings after the plain crust has completed both stages of baking.

Ingredient Substitutions

• Split red lentils:I have tested these as well as tan lentils. Use the same weight of dried lentils and follow the same method. The crust color will change.
• Other lentils:An equal weight of another variety may work, but I have only tested tan lentils and split red lentils.
• Flaxseed meal:Use 14 grams of flaxseed meal (about 2 tablespoons) in place of the chia seeds.
• Lentil flour:Skip soaking and blending. Stir together 128 grams of lentil flour (just over 1 cup), 14 grams of ground chia seeds (about 2 tablespoons), optional salt, and 3/4 cup plus 1 tablespoon water. Spread and bake as directed. Use ground chia for this method.

Frequently Asked Questions

Steam makes the crust puff up like a balloon during the first bake. After 15 minutes, carefully make a small hole with the tip of a knife or a toothpick, keeping clear of the hot steam. Return the crust to the oven for the remaining 10 minutes before adding toppings.

Yes. Cover the lentils with room-temperature water and soak overnight, or for at least 8 hours. Drain and rinse, then continue with the recipe. Use fresh water for blending.

Grind dried, uncooked lentils into a fine powder in a high-speed blender, clean coffee grinder, or spice grinder. Sift out any larger particles. If you are using a full-size blender, I suggest grinding a larger batch and storing the extra flour in an airtight container. You can grind chia seeds into chia meal using the same equipment.

Use a large rimmed baking sheet lined with parchment paper. Spread the batter into a 10-inch circle or a 9- to 10-inch square and bake as directed. A well-seasoned 10-inch (25 cm) cast-iron skillet is another option.

The two main ingredients are lentils and chia seeds. You will also need water, and I recommend optional salt for flavor. Sauce and other pizza toppings are added separately.

Yes! Lentils are the primary ingredients, and they are a good source of plant-based protein, fibre, potassium, magnesium and folate. Each serving of the crust has only 87 calories.