Easy Gluten Free Pizza Crust, High Protein Flatbread!

Most gluten-free pizza crusts are not delicious. Many that I’ve tried are barely edible. So, that is why I’m ridiculously excited about this new recipe. It’s crazy simple to make and is delicious. Before I went to bed last night, I put a cup of red lentils in a bowl, covered with water and when I got up this morning, I made flatbread! In less than 20 minutes start to finish.

All I did was toss the lentils in the food processor with a few cloves of garlic, a teaspoon of salt and a half teaspoon of baking powder and maybe a third cup of water. I was nervous because it was very loose, looked like hummus. But I poured it onto an oiled sheet of parchment paper on a cookie sheet, smoothed it out and popped it in the oven for 15-20 minutes, until the edges were lightly browned. And then I tasted it. So good and just that little bit of baking powder and salt turned lentils into bread. Like magic! This will be pizza for dinner.

I just ate a quarter of the pan plain and it was yummy. That serving has about 180 calories and 11 grams of protein. It makes a great garlic bread too–I drizzled mine with a little olive oil and garlic salt and pepper. So good.

Here’s a link to Cooking With Joy, where I learned about the recipe and watched the video of her making it. Enjoy!

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