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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.
Hi! Do you figure this would work with brown rice? I’m asking because brown rice needs so much more time to cook than white rice, so I’m afraid it might need more soaking time? Or maybe it wouldn’t work at all in this recipe? Thanks!
Lentils have a similar cooking time, so brown rice will work. i would suggest soaking them atleast 6 hours or overnight for best results in terms of flavor and easy blending. these crusts are more like socca and will not be too sturdy. So more like a flatbread pizza. this one use chickpea flour and is sturdy for heavier toppings. https://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html
I finally made this for lunch today, literally just finished eating :). Thank you for your reply, it helped me decide to make it, though what you said last made me a bit apprehensive that it would be a weak crust. But I’m so glad I made it, because I was actually very surprised by how sturdy the crust is! I put a bit less toppings then I usually do, but still plenty, and I could tell that it could take much more toppings. I made 1 1/2 of your recipe and poured it all over the full-size baking sheet(will double next time). It was also a surprise just how ‘doughy’ the end result is, since it started off as batter. It’s soft on the inside but crispy on the outside. Just great. I recommend this crust to everyone. I even have a weaker blender so the batter was still gritty, but everything turned out great. I also baked the dough on 195 celsius(385 F), but for longer, cca 15 mins; just to be on the safe side. Oh, and after reading other comments, I used parchment paper, which I also greased well prior to pouring the batter. It was a breeze to peel the dough off.
I have one question, though: what’s the point of the yeast? Is it for flavor? Or does it help with turning the batter into dough in the end, and give it a slight crumb. How important is it for the end result? Thanks!
yay!! so glad it worked out so beautifully! It depends on the toppings, lots of sauce or moist toppings might cause the crust to absorb some of that and become more soft, then it might not hold up well.
Yes the yeast will create pockets of air so the crust cooks like that, instead of a custard like flatbread. You can use baking powder, or if you add some urad dal (black gram lentils) and let the blended batter sit for a few hours in a warm place, it will ferment by attracting wild yeast and you can use that them.