Lentil Rice Thin Crust Pizza with Buffalo Mayo sauce, Red Bell Peppers and Broccoli

From the Veganricha, this Lentil Rice Thin Crust Pizza is one recipe that would be perfect for extraordinary experiences. From the title alone that has an intriguing title and an intriguing crust, no guest will be able to resist trying out this dish. 

Make over three pieces of a 7 inch pizza with this recipe:

1/2 cup rice (I used basmati, dry uncooked)
1/4 cup Lentils(I used Indian Brown dry uncooked. Can be substituted with spanish brown or other brown lentils)
1/2 cup water
italian herb blend
1/4 teaspoon garlic powder
3/4 teaspoon salt
3/4 teaspoon active yeast
a generous pinch of baking powder

Buffalo Mayo:
1/2 cup cashew cream or coconut cream mixed with 2 Tablespoon cashew flour and a Tablespoon cornstarch (Or use vegenaise or vegan mayo)
1 teaspoon vinegar
1 Tablespoon hot sauce
1 Tablespoon Sriracha
a generous pinch of salt

2 Red bell peppers sliced
broccoli chopped into small florets

  1. Soak the Lentils and Rice overnight or 2 hours in warm water.
  2. Drain the water, rinse and then blend with 1/2 cup water into a smooth batter.
  3. I blended in my blentec, 2 cycles at speed 3.
  4. Add the salt, herbs and spices and mix well.
  5. Add the yeast and baking powder and mix well.
  6. Cover the container and let sit in a warm place for an hour or until the batter gets very bubbly.
  7. Using a ladle or a small bowl, pour a large ladle full batter onto parchment.
  8. Spread it a bit by tapping or by using the ladle to move the batter from the center to out with a light hand.
  9. Keep the thickness closer to a pancake.
  10. Bake in pre-heated 425 degrees F for 5 minutes.
  11. Take the batter out, spread generous amount of Buffalo mayo on top.
  12. Place red bell peppers and broccoli on top.
  13. Sprinkle with dried herbs of choice. I used parsley.
  14. Bake again for 5-6 minutes.
  15. Remove from oven. Cool for a minute before removing from parchment.
  16. Slice and serve.
Posted by Diane Araga, on July 12, 2013 at 11:00 AM