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Lentil Chips Pizza Crust

Adapted from www.KeeleyMcGuire.com

By processing Lentil Chips 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.

INGREDIENTS:

  • 1 4oz. bag of Margherita Pizza Lentil Chips, pulsated in a food processor until a crumble
  • 5 T. 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°. Lightly grease an 8-9″ round cake pan.
  2. In a large bowl, add melted spread or butter to the crumbled Lentil Chips. 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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