Easy Gluten-Free Pizza Crust Recipe

easy gluten-free pizza crust

Are You Gluten Sensitive or Watching Your Carbs?

If so, this Easy Gluten-Free Pizza Crust recipe may be right up your alley.

I've tried a variety of different gluten-free pizza crust recipes:

  • Some using prepared gluten-free flour (but where's the fun in that?)
  • Some using cauliflower
  • Some using other grains like oats or buckwheat or even mashed potatoes
    (but they're still relatively high in carbs despite being gluten-free)

Cauliflower pizza crusts are great if you're REALLY watching carbs.

However, they're hard to make, tend to turn out soft, and they're also quite high in saturated fat as eggs and cheese are usually the things that bind the cauliflower "rice" together and keep it from becoming mush. You can steam, blend, and strain your own cauliflower rice, or you can buy it frozen at the store or vacuum-sealed.

You can buy commercially available cauliflower pizza crusts, but even they tend to have a little softer consistency.

This easy gluten-free pizza crust recipe uses lentils, eggs, water, and baking soda, and that's it.

Furthermore, it's high in fiber, high in protein, low in fat, and the carbohydrates that it does contain are low glycemic index.

Easy Gluten-Free Pizza Crust

  • 1 lb brown lentils (dry)
  • 6 eggs
  • 2 tsp baking soda
  • 2 cups water
  1. Rinse the lentils in a colander and then add to a large pot
  2. Add the 2 cups water, bring to a boil, and simmer for 15-20 minutes until the water is fully absorbed.  The lentils should be softened, but NOT fully cooked.
  3. Preheat oven to 425 degrees.
  4. Add 3 cups of the semi-cooked lentils 3 eggs, and one 1 teaspoon baking soda into a blender or food processor and blend until the mixture forms a smooth, greenish-brown paste.
    (Admittedly, it does not look appetizing at this time).
  5. Spread this mixture over a cookie sheet sprayed with non-stick cooking spray.
  6. Add the remaining 3 cups of lentils, 3 eggs, and 1 teaspoon baking soda to the blender or food processor and repeat steps 3 and 4.
  7. Bake both crusts at 425 degrees for 15 minutes or until crust becomes solid and firm.
  8. Cover with sauce, toppings, and mozzarella cheese and bake an additional 10-15 minutes.

Topping Suggestions: 

2 x 28 oz cans of crushed tomatoes (or prepared tomato sauce)

Italian seasoning, garlic powder, and crushed red peppers as desired

Vegetable toppings shown in picture: sliced onions, mushrooms, bell peppers, carrots, and spinach.

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