Lentil pizza
Igor Gjozinski
Aug 21, 2025
Updated on
Apr 05, 2026
Public
Classification
Category:
Main Dish
Cuisine:
Not specified
Difficulty:
Medium
Servings:
3
Total Weight:
592g
Time Breakdown
Preparation
2h 35m
Cooking
35m
Total Time
3h 10m
Nutrition
404
Calories
27.1 g
Protein
14.3 g
Carbs
28.8 g
Fat
Sugar:
2.7 g
Fiber:
2.7 g
Saturated Fat:
14.8 g
Unsaturated Fat:
0 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
430.5 mg
Calcium:
16 mg
Iron:
0.2mg
Potassium:
37.1mg
Salt:
0.3g
Ingredients
Lentis
120
Gram
111.6
7.0g
16.8g
1.0g
Cottage Cheese
100
Gram
132.0
12.7g
3.4g
7.5g
Oat Flakes
20
Gram
74.6
2.6g
13.6g
1.4g
Extra virgin olive oil
10
Gram
82.4
0.0g
0.0g
9.2g
Salt
2
Gram
0.0
0.0g
0.0g
0.0g
tomato paste
20
Gram
16.7
0.4g
4.3g
0.0g
Mocarrella Cheese
150
Gram
372.0
26.3g
2.3g
28.5g
Kulen
80
Gram
260.0
21.4g
0.9g
26.1g
Caw White Cheese
60
Gram
156.6
10.2g
0.6g
12.6g
Rocket ( arugula)
30
Gram
7.5
0.8g
1.1g
0.2g
Cooking Instructions
1. Soak the lentils: Place the lentils in a bowl and cover with cold water, ensuring the water level is at least 5 cm above the lentils. Soak for 2 hours.
2. Prepare the base mixture: Drain the lentils and discard the soaking water. In a blender or food processor, combine the soaked lentils, cottage cheese, oat flakes, egg, olive oil, salt, and pepper. Blend until smooth.
3. Bake the base: Line a baking tray with parchment paper. Spread the lentil mixture evenly to form the pizza base. Bake in a preheated oven at 180°C for 25 minutes.
4. Make the sauce: While the base bakes, combine tomato paste, water, olive oil, oregano, salt, pepper, and paprika flakes (if using) in a small saucepan. Stir and heat gently until well mixed.
5. Assemble the pizza: Remove the baked base from the oven. Spread the sauce evenly over the surface, then top with shredded cheese and kulen.
6. Second bake: Return to the oven, increase the temperature to 200°C, and bake for 13 minutes.
7. Add finishing touches: Sprinkle crumbled white cheese over the pizza and bake for 2 more minutes.
8. Serve: Remove from the oven, scatter rocket leaves evenly on top, slice, and serve warm.
Bon appétit!
Lentil pizza
Created on August 21, 2025
Total Time:
3h 10m
Servings: 3
Difficulty: Medium
Category: Main Dish
Nutrition Facts (per serving)
| Calories: 404 | Protein: 27.1g | Carbs: 14.3g | Fat: 28.8g |
Ingredients
- 120 Gram Lentis
- 100 Gram Cottage Cheese
- 20 Gram Oat Flakes
- 10 Gram Extra virgin olive oil
- 2 Gram Salt
- 20 Gram tomato paste
- 150 Gram Mocarrella Cheese
- 80 Gram Kulen
- 60 Gram Caw White Cheese
- 30 Gram Rocket ( arugula)
Instructions
1. Soak the lentils: Place the lentils in a bowl and cover with cold water, ensuring the water level is at least 5 cm above the lentils. Soak for 2 hours.
2. Prepare the base mixture: Drain the lentils and discard the soaking water. In a blender or food processor, combine the soaked lentils, cottage cheese, oat flakes, egg, olive oil, salt, and pepper. Blend until smooth.
3. Bake the base: Line a baking tray with parchment paper. Spread the lentil mixture evenly to form the pizza base. Bake in a preheated oven at 180°C for 25 minutes.
4. Make the sauce: While the base bakes, combine tomato paste, water, olive oil, oregano, salt, pepper, and paprika flakes (if using) in a small saucepan. Stir and heat gently until well mixed.
5. Assemble the pizza: Remove the baked base from the oven. Spread the sauce evenly over the surface, then top with shredded cheese and kulen.
6. Second bake: Return to the oven, increase the temperature to 200°C, and bake for 13 minutes.
7. Add finishing touches: Sprinkle crumbled white cheese over the pizza and bake for 2 more minutes.
8. Serve: Remove from the oven, scatter rocket leaves evenly on top, slice, and serve warm.
Bon appétit!