Two pizzas on a tabletop
Photography, Valéry Guedes

Rainbow Carrot Mini Pizzas With Vegan Lentil Crust

Red lentils form the innovative vegan crust of this light and flavourful pizza.


Two pizzas on a tabletop

Healthy Lentil-Ricotta Pizza

Red lentils form the base of this innovative pizza, which then gets topped with colourful fresh veggies.


  • cups red lentils
  • cups sodium-reduced vegetable broth
  • 2 cloves garlic
  • 2 sprigs dried oregano
  • 3 tbsp olive oil


  • 2 rainbow carrots cut into strips
  • 2 small beets thinly sliced
  • cup ricotta cheese
  • ½ cup baby spinach
  • shaved Gruyère
  • 1 tbsp olive oil


  • Line baking sheet with parchment paper; preheat oven to 350°F.
  • In high-speed blender, pulse lentils until they resemble flour. Add broth, garlic and oregano; purée until a batter forms.
  • In large non-stick skillet, heat 1 tbsp of the oil over medium heat. Scrape in half of the batter and thinly spread; cook until golden on each side, about 2 to 3 minutes. Transfer to prepared baking sheet. Repeat with 1 tbsp of the remaining oil and remaining batter.
  • Spread ricotta over lentil bases. Divide carrots and beets and scatter on top, then drizzle with remaining olive oil.
  • Bake for 15 minutes. While still hot, top with spinach and Gruyère, and drizzle with more olive oil.
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