Name: High Protein Lentil Pizza
Prep time: 2 h 10 min
Cook time: 25 min
Total time: 155 min
Yield: 6
Ingredients: 1 1/2 cups (280 g) red lentils; 2 eggs; 1 tbsp (15 ml) olive oil; 1/2 tsp (3 g) salt; 1/2 tsp dried garlic; 1/2 tsp dried basil; 2 tbsp (20 g) psyllium husk; 2 tsp (10 g) baking powder; 30 g spinach; 1 clove garlic; 20 g Parmesan; 40 g walnuts; 1 tsp dried basil; 1 tbsp (15 ml) olive oil, for the pesto; 1 tbsp lemon juice; 100 g grated mozzarella; 2 tomatoes; 125 g fresh mozzarella, sliced; 2 teaspoons tomato paste; 1 teaspoon honey or sugar-free syrup; 1/2 teaspoon dried garlic; 1 teaspoon olive oil; 1/2 teaspoon mustard; 150 g cooked chicken breast; 50 g grated cheddar

Method

13 steps

Soak the lentils for 2 hours, then rinse and drain.
Puree the lentils with eggs, olive oil, salt, dried garlic, and dried basil using an immersion blender.
Add psyllium husk and baking powder to the mixture.
Let the dough rest for 10 minutes.
Divide the dough into 6 equal portions and shape into flatbreads.
Line a baking sheet with parchment paper, grease with vegetable oil, and place the flatbreads on it.
Bake the flatbreads at 425°F (220°C) for 12-15 minutes.
Prepare pesto by blending spinach, garlic, Parmesan, walnuts, basil, olive oil, and lemon juice.
Spread about 1/3 of the pesto on some of the flatbreads.
Top with grated mozzarella, sliced tomatoes, and bake for 8-10 minutes.
For the second topping, mix tomato paste with honey, garlic, olive oil, mustard, salt, and pepper.
Spread the tomato sauce over the remaining pre-baked flatbreads, then top with the torn chicken, a squeeze of lemon juice and the grated cheddar.
Bake for 8–10 minutes at 425°F (220°C), until the cheese has melted and the toppings are hot.

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