This is a cheap, easy, gluten-free pizza crust with just 4 ingredients. It won't give you a crispy crust, but being made entirely of lentils gives it better nutrition than just about any alternative. And it tastes great!
Be sure to do the prep steps (1 and 2 below) the night before.
lentils
water
salt
garlic
powder
pizza crusts
The night before: Wash and drain the lentils thoroughly to remove any dirt or small rocks. A colander with small holes is good for this.
The night before: Soak the lentils in the water overnight (8-24 hrs). Less than 8 hours and they won't be soft enough, more than 24 hours and they will start to ferment.
The next day: Preheat the oven with one or two cast iron skillets inside at 400⁰F.
While the oven preheats, do not drain the lentils, and pour the lentils, water and all, into a blender along with the salt and garlic. Blend on the highest setting. The texture should be as smooth as you can get, though some lentil fragments remaining is fine.
When the oven is preheated, take out the cast iron skillets and add enough batter to cover the base of the pan. About 1.5 cm deep.
Cook for 24 minutes.
Remove from the oven, maintaining the oven temperature. Cover with pizza toppings.
Return to the oven and cook for another 8 minutes, or until the cheese is melted.