By Victoria Dagnan
Gluten Free Salami and Mozzarella Pizza with Lentil Pizza Base
9 steps
Prep:15minCook:20min
Crispy, tasty, and full of fibre. Make this recipe to impress the whole family. Choose to top with Salami and Mozzerella or top with ingredients of your choice. Make it vegan with no cheese or cheese alternatives or swap the meats for tasty roasted vegetables.
Updated at: Wed, 16 Aug 2023 20:23:08 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories465.3 kcal (23%)
Total Fat16.3 g (23%)
Carbs50.5 g (19%)
Sugars2 g (2%)
Protein31 g (62%)
Sodium1104.8 mg (55%)
Fiber9 g (32%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Using a blender or smoothie maker, blend the lentils, water, garlic powder, salt and half of the oregano together until smooth.
Step 2
Preheat the oven to 180C.
Step 3
Cut parchment paper to fit a large pizza tray and slowly pour out the mixture into the middle of the pizza tray. Move the tray around to spread the mixture. It doesn't have to be perfectly round.
Step 4
Bake the pizza for the 12-15 minutes. It should be golden and able to flip over.
Step 5
Take off the parchment paper and bake for a further 8-10 minutes until golden.
Step 6
Allow pizza base to cool.
Step 7
Mix the tomato paste and remaining oregano together and with the back of a spoon, spread around the base leaving 5cm around the edge.
Step 8
Sprinkle the cheddar cheese and layer the salami and mozzarella.
Step 9
Bake for a further 8-10 minutes before removing from the oven. Cut into slices and serve.
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