Red Lentils Flour Pizza with Tomatoes and Vegan Creamy Mozzarella

Servings: 4
  1. Soak the lentils with water for at least 1 hour. Drain them and pulse them with a blender, adding a few drops of water if needed. You should obtain a cream.
  2. Place the dough in a baking tray covered with parchment paper, brush the surface with some oil and bake for 20 minutes at 180°C.
  3. If you prefer, you can also cook the dough in a non stick pan with a drizzle of oil, to prepare a crepe, cooking it on both sides.
  4. In the meantime, prepare the creamy vegan mozzarella. In a casserole, melt the tapioca starch and the soy drink, add a pinch of salt and a tablespoon of nutritional yeast. Simmer on a low heat, and use a whisk to combine, until it gets creamy.
  5. Top the pizza crust with the tomato passata and some oregano, then add some chunks of creamy mozzarella and drizzle some olive oil on top.
  6. Bake again at 180°C for 10 minutes, or place it in a pan with the lid on. Serve with some fresh basil and some olive oil on top.