Gluten-free Lentil Rice Crust Pizza with Buffalo Mayo sauce, Red Bell Peppers and Broccoli. Vegan Gum-free Oil-free Recipe

Here is another awesome Glutenfree crust! It is not too crisp or dry and makes great individual sized pizza.

This pizza idea came about because of Uttapams. The thicker pancake cousin of the Dosa crepes, which needs some special lentils, spices and fermenting over days. This crust however needs just a bit of yeast to help do the job. 

I topped it with Buffalo mayo because I am on an extra spicy and extra extra tangy kick lately and it works fabulously. You can use any regular pizza sauce, marinara, fresh pesto or even hummus. 

I made the pizza a few days before the move and really I was out of most veggies:) I think the bell pepper and broccoli works just fine with all that spicy buffalo sauce.

More and lots more Pizzas here. 



That is one spongy and still sturdy crust. 

Short post today. I am trying really hard to squeeze in some time and failing 🙂

My parents are arriving today! yippie! now back to the kitchen to make some food for them. 

KathyD, you won the Great Vegan Bean book! Please email me your address.


Steps:
Soak the lentils and rice. 



Blend to a smooth puree. Add yeast, salt and spices and let ferment for an hour.



Prep the mayo and the veggies.



Pour 1-2 ladle full batter on parchment lined baking sheet. 



Bake at 425 degrees F for 5 minutes. 



Remove from oven and top with toppings.



Bake for another 5 minutes. Let sit outside for a minute. 



Slice and serve hot. 



Lentil Rice Thin Crust Pizza with Buffalo Mayo sauce, Red Bell Peppers and Broccoli
Allergen Information: Free of Dairy, egg, corn, soy, gluten, refined Oil. Can be made nut free with a tofu or seeds based mayo recipe. 

Makes three 7 inch pizzas
Ingredients:
Crust:
1/2 cup rice (I used basmati, dry uncooked)
1/4 cup Lentils(I used Indian Brown(Sabut Masoor) dry uncooked. Can be substituted with spanish brown or other brown lentils)

1/2 cup water
1/2 tsp italian herb blend
1/2 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon active yeast
1/4 tsp baking powder

Buffalo Mayo:
1/2 cup cashew cream or coconut cream mixed with 2 Tablespoon cashew flour and a Tablespoon cornstarch (Or use vegenaise or vegan mayo)
1 teaspoon vinegar
1 Tablespoon hot sauce
1 Tablespoon Sriracha
a generous pinch of salt

Toppings:
2 Red bell peppers sliced
broccoli chopped into small florets

Method:
Soak the Lentils and Rice overnight or 2 hours in warm water.
Drain the water, rinse and then blend with 1/2 cup water into a smooth batter.
I blended in my blentec, 2 cycles at speed 3.
Add the salt, herbs and spices and mix well.
Add the yeast and baking powder and mix well.
Cover the container and let sit in a warm place for an hour or until the batter gets very bubbly.
Using a ladle or a small bowl, pour a large ladle full batter onto parchment.
Spread it a bit by tapping or by using the ladle to move the batter from the center to out with a light hand.
Keep the thickness closer to a pancake.
Bake in pre-heated 425 degrees F for 6 minutes.
Take the batter out, spread generous amount of Buffalo mayo on top.
Place red bell peppers and broccoli on top.
Sprinkle with dried herbs of choice. I used parsley.
Bake again for 5-6 minutes.
Remove from oven. Cool for a minute before removing from parchment.
Slice and serve.

Notes:
You can also ferment the batter the Indian dosa way. Add 2 teaspoons fenugreek seeds(methi) and a 1/4 cup urad daal(black gram) to soak with the lentils. Let the batter sit overnight after blending. No need to add yeast or baking powder.