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5-Minute Lentil Pizza with Pesto or Chicken (No Flour)
Red-lentil pizza base bound with eggs and psyllium, topped two ways — walnut-spinach pesto with fresh mozzarella, or tomato-mustard sauce with chicken and cheddar.
15 min prep / 40 min total
461 kcal
32.3g protein
6 servings
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Ingredients
Ingredients updated to metric measurements
- 280 gred lentils
soaked 2 hours
- 2eggs
- 15 mlolive oil
- 3 gsalt
- ½ tspdried garlic
- ½ tspdried basil
- 20 gpsyllium husk
- 10 gbaking powder
- 30 gspinach
for pesto
- 1garlic clove
for pesto
- 20 gparmesan
for pesto
- 40 gwalnuts
for pesto
- 100 ggrated mozzarella
for filling 1
- 125 gfresh mozzarella
sliced, for filling 1
- 2tomatoes
for filling 1
- 150 gcooked chicken breast
for filling 2
- 50 ggrated cheddar
for filling 2
Instructions
Rinse and drain the soaked lentils, then purée with the eggs, olive oil, salt and dried herbs using an immersion blender.
Stir in the psyllium husk and baking powder, let the dough rest , then divide into 6 portions and shape 3 flatbreads on oiled parchment paper.
Bake at 220°C (425°F) for 12– until set.
For filling 1, blend spinach, garlic, parmesan, walnuts, basil, salt, olive oil and lemon juice into a pesto, spread onto bases with mozzarella and tomatoes, then bake 8–.
For filling 2, whisk tomato paste with sweetener, salt, garlic, olive oil, mustard and pepper, brush onto bases, top with shredded chicken and cheddar, and bake 8– more.
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