High Protein Lentil Pizza (2 Recipes)

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
• Vegetable oil for greasing
• 1 cup (30 g) spinach
• 1 clove garlic
• 3/4 oz (20 g) Parmesan
• 1/3 cup (40 g) walnuts
• 1 tsp dried basil
• Salt to taste
• 1 tbsp (15 ml) olive oil
• 1 tbsp lemon juice
• 1 cup (100 g) grated mozzarella
• 2 tomatoes
• 4.5 oz (125 g) fresh mozzarella, sliced
• 2 tsp tomato paste
• 1 tsp honey or sugar-free syrup
• 1/2 tsp dried garlic
• 1 tsp olive oil
• 1/2 tsp mustard
• Black pepper to taste
• 1 cup (150 g) cooked chicken breast, torn by hand
• 1/2 cup (50 g) grated cheddar

Method

1. Soak red lentils for 2 hours, then rinse and drain.
2. Puree lentils with eggs, olive oil, salt, dried garlic, dried basil, psyllium husk, and baking powder using an immersion blender.
3. Let the dough rest for 10 minutes.
4. Spray a baking sheet with water and line it with parchment paper, then grease with vegetable oil.
5. Divide the dough into 6 equal portions to make 3 flatbreads.
6. Bake the flatbreads for 12-15 minutes at 425°F (220°C).
7. For Filling 1 (Pesto and Mozzarella): Blend spinach, garlic, Parmesan, walnuts, dried basil, salt, olive oil, and lemon juice to make pesto.
8. Spread about one third of the pesto on each flatbread.
9. Top with grated mozzarella, sliced tomatoes, a little salt, and fresh mozzarella slices.
10. Bake for 8-10 minutes at 425°F (220°C).
11. For Filling 2 (Chicken and Cheddar): Mix tomato paste with honey or sugar-free syrup, salt, dried garlic, olive oil, mustard, and black pepper to make tomato sauce.
12. Brush the sauce on the flatbreads and bake for 12-15 minutes at 425°F (220°C).
13. Top with cooked chicken breast, lightly salted and sprinkled with lemon juice, and grated cheddar.
14. Bake for an additional 8-10 minutes at 425°F (220°C).