Servings:
4
INGREDIENTS
- For the dough:
- - 200g Probios’ hulled red lentils
- - 2 tablespoons Probios’ rice flour (if needed)
- - 250g Il Nutrimento’s tomato passata
- - A pinch of oregano
- - Fresh basil
- - Extra virgin olive oil
- For the creamy vegan mozzarella:
- - 100ml Soia Probios’ Soia& soy drink natural
- - 10g tapioca starch
- - A pinch of salt
- - 1 teaspoon Probios’ Easy To Go gluten free nutritional yeast
INSTRUCTIONS
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
