In a small saucepan, bring 1 1/2 cups of water to a boil. Add the rinsed red lentils, reduce the heat to a simmer, and cook for about 10-12 minutes, until the lentils are tender and most of the water has been absorbed. If any water remains, drain it off.
In a food processor or blender, combine the cooked lentils, ground flaxseed (if using), garlic powder, onion powder, salt, and black pepper. Blend until you get a smooth batter. If the mixture is too thick, add a little water, one tablespoon at a time, until it reaches a spreadable consistency.
Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or pizza pan with olive oil.
Pour the lentil mixture onto the greased pan and spread it out into a thin, even layer, about 1/4 inch thick. Bake the crust for 15-20 minutes, or until it’s firm and slightly golden on the edges.
While the crust is baking, prepare your toppings. Slice the bell peppers, mushrooms, and red onion. If you’re using frozen spinach, be sure to thaw and squeeze out any excess moisture.
Once the crust is done, remove it from the oven and spread a thin layer of tomato sauce on top. Add the sliced bell peppers, mushrooms, red onion, spinach, and olives. Top with vegan cheese (optional) and a sprinkle of herbs like oregano or fresh basil.
Return the pizza to the oven and bake for an additional 10-12 minutes, until the vegetables are tender and the cheese (if using) is melted and bubbly.
After baking, remove the pizza from the oven and drizzle with a little olive oil, if desired. Garnish with fresh basil or more oregano. Slice and serve hot!
Serving and Storage Tips:
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