Red Lentil Blender Pizza Crust
| Ingredient | Measure | Grams | Cost |
| Almond Milk | 2-1/2 cup | 600 | $1.21 |
| Pure Apple Cider Vinegar | 1 TBSP | 15 | $0.03 |
| Red Lentils (dry) | 2 cup | 384 | $1.28 |
| Baking Soda | 1 tsp | 4.6 | $0.01 |
| Dried Garlic (Minced) | 1 tsp | 4 | $0.04 |
| Basil (Rubbed) | 1 tsp | 0.7 | $0.01 |
| Oregano (Rubbed) | 1 tsp | 1 | $0.01 |
| Marjarom | 1 tsp | 0.6 | $0.02 |
| Salt | 1/4 tsp | 1.5 | $0.00 |
| Makes 5 crusts | $2.61 | ||
| Multiplier |
| Instructions |
| Preheat large non-stick pan over medium heat. |
| Place ingredients in blender and blend until smooth. |
| Use 1 cup of batter and spread into heated pan to form an 8 inch crust. Use the back of a spoon to spread out. |
| Cook until top of crust begins to set and you can easily slide a spatula underneath. |
| Flip the crust and continue to cook until the other side is done. |
| Repeat until batter is used up. |
| Preheat oven to 450 F. |
| Add pizza sauce and toppings. Bake about 8 minutes or until crust edges begin to brown. |
| Notes |
| The crust keeps well in the fridge for a day or two. It also freezes well. |
| Source |
| http://veggieprimer.com/red-lentil-blender-pizza-crust/ |
Nutrition Info
| Calorie Density | 661 |
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