Mini Red Lentil Pizzas

Pizza is a beloved but not very healthy mainstay of many family meals. This yummy recipe is a little different. It is packed with protein and fibre and is also gluten and grain-free. If you love pizza, but someone in your family always has to miss out because of the gluten and white flour, then this is the solution! It’s a delicious protein-packed alternative that allows you to welcome pizza back into your world! 

The pizza base is perfectly crunchy on the outside and soft in the middle and no one will guess that it’s made from red lentils rather than flour.

The soaked lentils are lovely and filling and are a nutritious source of iron, B vitamins and gut-friendly fibre – just pop them in the mixer with the other ingredients to make a dough and then get busy making pizza!

With fussy eaters in mind, I have kept this recipe simple with a Margherita topping, but feel free to add your favourite pizza toppings. Find the dairy-free option in the notes below.

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Mini Red Lentil Pizzas

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Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 3 hours
Total Time 3 hours 40 minutes
Course Lunch Boxes & Picnics, Main Courses
Servings 4 people
Suitable for Special Diet (or adaptable) Dairy-free, Egg-free, Gluten-free, Grain-free, Low-sugar, Nut-free, Sensory, Vegan, Vegetarian



  • Prepare the lentils by soaking them in water the night before, or at least 3 hours beforehand. To do this, simply pour the lentils into a bowl, cover with water and soak. Ideally stir the lentils at least once while you are soaking them.
  • When you are ready to make the pizzas, preheat the oven to 180℃ fan (200℃ conventional) and prepare a baking sheet with a non-stick liner or baking paper.
  • Drain the lentils and pour them into a food processor along with the psyllium husks, olive oil, water, salt, garlic powder and oregano. Add the baking powder and then carefully pour the apple cider vinegar directly onto the baking powder and you should see it fizz and bubble – this makes the pizza dough light and helps it to rise. Whizz until the ingredients have combined into a soft dough.
  • Transfer the dough onto a chopping board and divide into four equal pieces. Use your hands to flatten each piece into a round pizza shape, about ½ cm thick. Then transfer onto the lined baking sheet. Top each pizza with tomato purée and then sprinkle with cheese and a drizzle of olive oil. Add extra pizza toppings at this point.
  • Bake them in the oven for 30 minutes, until the cheese is golden and bubbling.


  • This is a recipe which you need to plan ahead for. The soaking time is vital, so cannot be cut out. You can soak the lentils for longer if needed. 
  • You can buy tinned lentils that are pre-soaked; however, these tend to be brown or green lentils which will affect the texture and taste of the pizza base.
  • Once you are happy with making this simple pizza, you may want to experiment with other toppings. Try ham and mushrooms, red pepper & feta, or pesto & olives.
  • Dairy-free use a vegan mozzarella-style cheese. 
  • These pizzas are best eaten freshly-made. Any leftovers can be stored in the fridge for 3 days, and they are great in a lunch box. To bring back the nice crisp texture, pop them back in the oven for a few minutes to heat through.
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