Hey my little hungry readers! Did you Skinny your Wednesday, yesterday?! No?! Go do it. 😉 You’ll need that slim day for today’s feast of a meal.
I don’t know about you, but when I get off a long day of work, I’m starving. And when I’m hungry (as my boyfriend, or family can attest to) I’m mean (and feisty, cranky, and in a donotcrossmypath kind of mood). I think I have low blood sugar dips which correlates directly to my tunnel vision for the kitchen.
And sometimes, just sometimes, it powers my creativity for one rockin’ meal.
Meet the Lentil Pizza. Shredded orange sweet potatoes combine with fresh mozzarella cheese and chickpea flour. This meeting forms the foundation. Bright red lentils, swimming in a sweet and slightly spicy tomato sauce. Zucchini and goat cheese grace the top of the whole package, touched with that subtle baked crispness. Ladies and gentlemen, bloggers and readers, friends and foe (there are no foe here, right?), lifters, lovers, runners, walkers, eaters, foodies, followers, I welcome you to try out the Lentil Pizza.
You like the intro? 😉
Lentil Pizza with Sweet Potato Crust
[gluten-free and swimming in pizza-saucy goodness]
Adapted from The Great Lentil Adventure
- 1 cup shredded sweet potato or yam
- 1 cup chickpea flour
- 1/2 cup cheese of choice (fresh mozzarella worked well)
- 1/2 cup water, more if needed for mixing
- 1/2 tsp salt
- extra spices: cayenne, paprika, cumin, pepper, etc.
Mix all ingredients together, adding more water as needed. The dough should be a thinner consistency than regular pizza dough. Use your best judgment.. it’s not an exact science.
Bake at 425 degrees in a greased spring form pan (for easy serving) for 35 minutes, or until the crust is golden brown.
- 1 cup red lentils (or any color) + 2 cups water
- 1/2 white onion, minced
- 1 tbsp olive oil
- 1 (6 oz) can tomato paste
- 1 cup water
- 1 clove garlic, crushed
- X amount Italian Spice Blend or…
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon dried basil
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon dried red pepper flakes
- salt to taste (and feel free to add more or less of any spices you wish)
Boil rinsed lentils and water in a sauce pan/pot for 20 minutes until lentils are soft and water has almost completely evaporated. Then put lentils into a bowl and set aside.
In that same sauce pan, heat oil, adding in minced onions when oil starts to pop. Sautee onions on medium/high heat until they are soft and translucent, about 5 minutes, stirring the whole time. Add in the rest of the ingredients, stirring well. Pour in the reserved lentils and mix again.
BRINGIN’ IT ALL TOGETHER:
Top the now finished/baked crust with the lentil pizza sauce. Top with zucchini and goat cheese or whatever your heart tell you to top with. Bake at 400 degrees and bake the whole thing for another 15 to 20 minutes. I like ’em crispy!
This is definitely a knife and fork kind of dish… or hands. Hands work too.