Ingredients
Equipment
Method
- Rinse the red lentils and cover generously with water. Soak for at least 3 hours, then drain thoroughly. Soak the cashews separately until soft enough for your blender, then drain. Refrigerate longer or overnight soaking.
- Heat the oven to 425°F (220°C). Blend the drained lentils with the measured crust water, flaxseed, garlic powder, onion powder, oregano, salt, nutritional yeast and baking powder until smooth and thick but spreadable.
- Line two baking trays or pizza pans with parchment. Divide the batter into 2 equal portions and spread each into a roughly 10–12-inch round about 1/4 inch thick. Work in batches at larger yields. Follow the thickness rather than forcing all the batter into one small, thick crust.
- Bake for 18–20 minutes until the edges are golden and the surfaces are set. Let a crust firm briefly if needed, then support it carefully while turning onto fresh parchment. Bake the second side for another 5 minutes. Avoid putting an unsupported soft crust directly on a stone.
- Mix the tomato sauce with Italian seasoning, minced garlic and sauce salt. Divide it over the prebaked crusts. Add mushrooms, red onion, cherry tomatoes, olives and spinach evenly, without piling the toppings too deeply.
- Return the pizzas to the oven for 10–12 minutes until the vegetables are tender and the crust edges are firm and lightly crisp. Allow a little extra time if the centers remain wet.
- Blend the drained cashews with their measured water, lemon juice, nutritional yeast and salt until creamy. Scrape the blender as needed.
- Drizzle the sauce over the warm pizzas, scatter on the fresh basil and cut the 2 pizzas into 4 portions in total. Support slices with a spatula; the lentil base is tender and savory rather than stretchy wheat dough.
Nutrition
Notes
Crust thickness: The full lentil quantity makes 2 thin 10–12-inch crusts. Keeping each about a quarter inch thick matters more than a perfect circle.
Turning: Wait until the crust is set enough to lift; use parchment and a wide spatula to support it.
Texture: This is a lentil-based flatbread, with a tender interior and firmer edges, rather than elastic pizza dough.
Soaking: The total includes the minimum three-hour lentil soak; cashews must also be soft enough to blend.
Toppings: Artichokes, zucchini ribbons or cooked onions can be added separately; avoid excess free liquid. White beans can replace cashews for a different, less rich drizzle.
Storage: Refrigerate promptly for up to three days. Freeze cooled prebaked crusts separated by parchment for up to two months. Reheat assembled portions in an oven or air fryer to 165°F (74°C) to restore some edge texture.
