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Plentils Pizza Crust

Adapted from www.KeeleyMcGuire.com 

By processing Plentils into a crumble, you can make and bake a pizza crust that’s flaky, crunchy, allergy-friendly and easy to make. Pair the pizza with a side salad and grapes for lunch.Plentils Pizza Crust

Ingredients
1 4oz bag of Margherita Pizza Plentils, pulsated in a food processor until a crumble
5 tablespoons of melted non-dairy buttery spread (or butter if your diet allows)
Toppings of choice: Non-dairy cheese, 1/2 cup of sauce, pepperoni, veggies, etc.

Directions

  1. Preheat oven to 350 degrees. Lightly grease an 8-9” round cake pan.
  2. In a large bowl, add melted spread or butter to the crumbled Plentils. Mix until well coated.
  3. Pat firmly into the bottom of the cake pan, evenly.
  4. Bake for 15 minutes. Remove from oven. Let cool COMPLETELY.
  5. Add toppings and bake for an additional ten minutes.
  6. Remove and let cool. Slice and enjoy.

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