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.
Cadry says
July 9, 2013 at 5:14 pmThis looks fabulous! I hope you have a wonderful time with your parents, and good luck getting your place ready to sell!
Caitlin says
July 9, 2013 at 5:17 pmthe texture of this crust looks awesome. i’m in!
mich1009 says
July 9, 2013 at 6:40 pmThis looks great! How do I print this recipe?
Richa says
July 9, 2013 at 6:46 pmSorry 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. 🙂
[email protected] Gluten Free A-Z Blog says
July 9, 2013 at 8:18 pmWow. This is really different . Can’t wait to try it. Pinning it right now.
Cathy Russell says
July 9, 2013 at 9:49 pmAre the rice and lentils cooked or dry when you soak them?
Richa says
July 9, 2013 at 11:48 pmthey are dry.
Divya Shivaraman says
July 9, 2013 at 9:57 pmextremely innovative idea dear
Karen Faivre says
July 9, 2013 at 11:27 pmOh man, I gotta try this one. I absolutely adore pizza with red bell peppers and broccoli!!
Vicky says
July 10, 2013 at 12:42 amWow! I like this pizza base Richa, so simple yet it looks extremely delicious!
Annie says
July 10, 2013 at 1:20 pmThese would make yummy little snacks!
Enjoy the time with your parents, Richa!
Gabby @ the veggie nook says
July 10, 2013 at 2:05 pmLooks wonderful Richa! I’ll have to try this soon, I love lentil crusts 🙂
Megan S says
July 10, 2013 at 4:50 pmThis 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.
Josiane says
July 11, 2013 at 4:43 amThank 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!
Richa says
July 11, 2013 at 5:49 amThat 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.
Josiane says
July 12, 2013 at 2:58 amThank 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…
Beth W. says
July 13, 2013 at 8:16 pmHey! 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!
Richa says
July 14, 2013 at 2:47 amHi 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!
Brittani Webb says
July 15, 2013 at 1:35 amI 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!
prasanthi says
July 25, 2013 at 12:45 amHey… I actually don’t have Indian Brown Lentils.. what other lentil could I use? Thanks!
Richa says
July 25, 2013 at 12:50 amyou can use any whole lentils or beans like mung, masoor or black eyed peas or chickpeas
LikeAProton says
October 18, 2013 at 2:37 pmLove 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
Anonymous says
July 8, 2014 at 9:44 pmI would be so pleased to get a gluten free wrap and gluten free pizza base NO YEAST for me!
Do you know any please?
Richa says
July 9, 2014 at 1:17 amyou can make this without yeast Add 1 tsp baking powder and blend and use.
Richa says
July 9, 2014 at 1:18 amfor wraps/crepes.. see this chickpea flour crepe http://www.veganricha.com/2011/11/chilla-puda-chickpea-flour.html
Pongodhall says
June 23, 2015 at 1:45 amThrilling new about no yeast or baking powder!
I shall be using this method a lot as I do mainly savoury cooking.
The lentils and any recipes with chickpea flour are always of much help here as, like so many, we have to budget carefully and this can be harder for those with no junk foods and gf, vegan and yeast free.
We cheer you on from Ireland!
Tea says
March 27, 2016 at 8:59 amHi! 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!
Richa says
March 27, 2016 at 11:46 amLentils 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. http://www.veganricha.com/2015/09/gluten-free-yeast-free-vegan-pizza-crust-recipe.html
Tea says
April 1, 2016 at 6:35 amI 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!
Richa says
April 1, 2016 at 10:28 amyay!! 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.