Lentil Pizza w/ Sweet Potato Crust
[gluten-free and swimming in pizza-saucy goodness]
1 cup shredded sweet potato or yam
1 cup chickpea flour
1/2 cup cheese of choice (fresh mozzarella worked well)
1/2 cup water, more if needed for mixing
1/2 tsp salt
extra spices: cayenne, paprika, cumin, pepper, etc.
Mix all ingredients together, adding more water as needed. The dough
should be a thinner consistency than regular pizza dough. Use your
best judgment.. it’s not an exact science.
Bake at 425 degrees in a greased spring form pan (for easy serving)
for 35 minutes, or until the crust is golden brown.
1 cup red lentils (or any color) + 2 cups water
1/2 white onion, minced
1 tbsp olive oil
1 (6 oz) can tomato paste
1 cup water
1 clove garlic, crushed
X amount Italian Spice Blend or…
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon dried red pepper flakes
salt to taste (and feel free to add more or less of any spices you wish)
Boil rinsed lentils and water in a sauce pan/pot for 20 minutes until
lentils are soft and water has almost completely evaporated. Then put
lentils into a bowl and set aside.
In that same sauce pan, heat oil, adding in minced onions when oil
starts to pop. Sautee onions on medium/high heat until they are soft
and translucent, about 5 minutes, stirring the whole time. Add in the
rest of the ingredients, stirring well. Pour in the reserved lentils
and mix again.
BRINGIN’ IT ALL TOGETHER:
Top the now finished/baked crust with the lentil pizza sauce. Top with
zucchini and goat cheese or whatever your heart tell you to top with.
Bake at 400 degrees and bake the whole thing for another 15 to 20
minutes. I like ‘em crispy!
Topped with crumbled goat cheese and surrender to the Oven Gods.
This is definitely a knife and fork kind of dish… or hands. Hands work too.
your certified nutritionist