Recipe: Gluten Free Lentil Flour Pizza
Gluten free lentil flour pizza – this recipe is so good. About 6 weeks ago I made gluten free pizza using Bob’s Red Mill mix – this pizza turned out way better. The curst is thinner and chewier. Try it!
Curst Ingredients
- a package of yeast
- 1 tablespoon of honey
- 1/4 cup of warm water
- 2 cups of gluten free all purpose flour
- 1 cup of lentil flour
- 3 teaspoons of Italian seasoning
- 1-3 tablespoon of olive oil
- 3/4-1 cup of water
First up – gather your ingredients. Set the oven to 500 degrees and put your pizza stone in the oven to preheat, too.
Time to get out that much needed food processor. Seriously, you need one of these. If you’ve been reading my post recently, you might think I’m getting commission or something on this food processor; nope, not the case. I just really like it! Activate the yeast by putting the packet in a little cup and add the honey and the warm water. Let it sit for about 10 minutes.
In the meantime, put all the flour into the food processor and mix. Add in the olive oil and then the yeast mix. Then, slowly add in the water. You want your dough mix well, but not over combined.
This is perfect.
Kneed it all together and let it sit in a bowl with a damp towel over top of it for about 45 minutes.
Roll out the dough. It’s a bit of a patch job, but it works. Before you put your dough on your pizza stone, sprinkle down some cornmeal, this will help the dough not stick to the pan. Then, place your dough on the pan.
Topping Time
Load with sauce and cheese. I used the same basic fresh tomato sauce as I did on the other gluten free pizza. For cheeses I used pizza mozzarella and parmesan cheese.
Bake in the oven for 9-12 minutes. In my Wolf Convection oven, this took 9 minutes.
Done.
Cut.
Red pepper flakes.
Eat.
Ta-Da! It’s time for pizza.
Even if you don’t eat gluten free, use this recipe and use regular wheat flour. It’s such a good recipe. Trust me.
Happy pizza making and happy meatless Monday!
Recipe
Gluten Free Lentil Flour Pizza
Ingredients
- a package of yeast
- 1 tablespoon of honey
- 1/4 cup of warm water
- 2 cups of gluten free all purpose flour
- 1 cup of lentil flour
- 3 teaspoons of Italian seasoning
- 1-3 tablespoon of olive oil
- 3/4-1 cup of water
Instructions
- First up - gather your ingredients.
- Set the oven to 500 degrees and put your pizza stone in the oven to preheat, too.
- Time to get out that much needed food processor. Seriously, you need one of these. Activate the yeast by putting the packet in a little cup and add the honey and the warm water. Let it sit for about 10 minutes.
- In the meantime, put all the flour into the food processor and mix. Add in the olive oil and then the yeast mix. Then, slowly add in the water. You want your dough mix well, but not over combined.
- Kneed it all together and let it sit in a bowl with a damp towel over top of it for about 45 minutes.
- Roll out the dough. It's a bit of a patch job, but it works. Before you put your dough on your pizza stone, sprinkle down some cornmeal, this will help the dough not stick to the pan. Then, place your dough on the pan.
- Load with sauce and cheese. I used the same basic fresh tomato sauce as I did on the other gluten free pizza. For cheeses I used pizza mozzarella and parmesan cheese.
- Bake in the oven for 9-12 minutes. In my Wolf Convection oven, this took 9 minutes.
- Done. Cut it and eat it up!
2 Comments
Marc Chillemi
can the lentil flour dough be use directly on the pizza stone instead of in a pan? or does this gluten free recipe work best in the pan?
Ali
Hi!
You could put it directly on the pizza stone for sure – when I created the recipe, I just didn’t have one yet. Yet I’m a big fan of cornmeal (love the texture it adds) and it helps to prevent sticking.
Happy pizza eating!!