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.



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

Comments

    • says

      Sorry no print button on the blog yet. I am working on it. Till then you can copy the recipe into word or notepad and print it. :)

  1. says

    This is a recipe I’d feel good about eating and truly enjoy :). It has so many ingredients that I love in it. This will make a yummy dinner later this week.

  2. says

    Thank you so much, Richa, for sharing this recipe! I’ve been looking for a great gluten-free pizza crust for a while now, and as soon as I saw your post last night, I had a feeling that this one would do it for me. So I went and put rice and lentils to soak before going to bed, and made it for dinner tonight. I wasn’t disappointed at all! This is a terrific gluten-free pizza crust, easily the best one I’ve had so far. My search is over, I’ve found my go-to recipe! Once again, thank you!

    Now, I’m looking forward to trying it using the indian dosa fermentation method. I want to make sure I get your note about that option right: we keep the same amounts of rice and lentils, right? We simply add 1/4 urad daal, and we omit the yeast and bakind powder; do we have to increase the amount of water for blending?

    I’m also curious to try it with different varieties of grains and legumes (I’m thinking the next one might be millet and mung beans) – I imagine it would work too, am I right? If that works, that’d be another good point for that recipe: there would be so many possibilities for awesome variations… Yum!

    • says

      That it so awesome Josiane!

      The natural fermentation produces extra moisture, so you might not need more water. You can add a few Tablespoons and mix, just before pouring onto parchment, if the batter is really thick.

      You can see this post about the natural fermentation, tips and details http://www.veganricha.com/2012/04/dosa-lentil-and-rice-crepes-vegan.html

      Yes, you can add other grains, legumes, millets etc as well. Same method, soak and blend. Add some urad dal to ensure good natural fermentation and some rice for a lighter texture. Add less water at first while blending and then more to get the thick consistency.

    • says

      Thank you so much for those details, Richa! Now I feel even more confident about experimenting, and really excited too! I see lots of pizzas in my future…

  3. Beth W. says

    Hey! I just tried this recipe. no.1, it was DELICOUS. BUT.. my base entirely fused to the greaseproof paper i used to line my pizza tin, any tips? :)

    Thanks!

    • says

      Hi Beth, since this is a batter baking up to a crust, you need parchment paper or very greased non stick baking sheet. So glad you liked the taste!

  4. says

    I made this for dinner tonight, and YUM! I followed the recipe exactly, except I used tinfoil instead of parchment paper and they turned out fine. Thanks for another great recipe!

  5. says

    Love the idea!!!!! Seriously, genius! ;)

    I just tried it, and as mentioned in other comments, it completely stuck to the paper so I tried cooking it on the pan with a tiny bit of oil and it turned out even better! More pancake-like :)
    Thank you so much for sharing, if I had come up with this I would’ve kept it my secret hahaha

  6. Anonymous says

    I would be so pleased to get a gluten free wrap and gluten free pizza base NO YEAST for me!
    Do you know any please?

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