Red Lentil Blender Pizza Crust

• Produce

  • 1 tsp Basil, dried
  • 2 cloves Garlic
  • 2 tsp Marjoram, dried

• Refrigerated

  • 2 1/2 cups Rice milk

• Baking & Spices

  • 1 tsp Baking soda
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1/2 tbsp Olive oil

• Other

  • 2 cups Uncooked red lentils, rinsed and sorted

Found on veggieprimer.com

Description

Ingredients

• 2 cups uncooked red lentils, rinsed and sorted
• 2½ cups rice milk
• 2 cloves garlic
• 1 tsp. baking soda
• 1 Tbsp. apple cider vinegar
• ½ tsp. fine sea salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried marjoram
• ½ Tbsp. olive oil

Directions

• Preheat large non-stick pan over medium heat.
• Place ingredients in a high-speed blender in the order they are listed.
• Begin blending on lowest setting and slowly turn up to highest setting.
• Blend on high for approximately 40 seconds.
• Scrape sides and blend from low to high for another 10-20 seconds.
• Pour about ⅔ cups of batter into heated pan to form an 8 inch crust. (I use a ⅓ cup ladle. Then I use the back of the ladle to spread the batter evenly into a nice round shape.)
• Cover pan with lid slightly askew and cook for about 3 minutes or until top of crust begins to set and you can easily slice a spatula underneath.
• Flip the crust and continue to cook about 2 more minutes.
• Place cooked crust on a plate and repeat steps 6-8 until batter is finished. (Recipe makes about 5 crusts)
• Preheat oven to 450ºF. (I use the pizza setting on my convection toaster oven.)
• Place a crust on a pizza screen and add your favorite toppings.
• Bake about 8 minutes or until crust edges begin to brown.