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Sprouted Lentil Crust Pizza


  • Sprouted lentil or other bean flour, I use PureLiving brand
  • Water
  • Seasonings like dried oregano paprika, pink Himalayan sea salt, garlic powder, onion powder, raw apple cider vinegar
  • Toppings of choice


  1. For the crust, scoop flour into a bowl and begin adding warm water until the batter becomes similar to pancake batter: thick, but easy to pour. The amount of flour and water you use will depend on your skillet size and how thick you want your crust.
  2. I seasoned the batter with a splash of raw apple cider vinegar, dried oregano, paprika, and pink Himalayan sea salt. Use whatever seasonings you like!
  3. Cover a skillet, I use a cast iron skillet, very well with coconut oil. Turn on medium-high heat.
  4. Pour the batter into the skillet so that it evenly covers and cover with a lid. Turn on medium-low and let cook for 5-10 minutes until it is cooked through.
  5. If you want to get a slight crust on the top, you can flip over for a few minutes, just make sure you put a little coconut oil down if you're not using a non-stick skillet. Flip back over and top with your toppings.
  6. In this particular pizza, I topped with caramelized onions, mushrooms, tempeh, cauliflower, and dried figs which were seasoned with Himalayan sea salt, coconut aminos, and kelp flakes. I added some fresh basil, spinach, and arugula.