Quick and Easy Gluten-Free Pizza: Kale and Lentil

This recipe was born out of one of those “what can I make for dinner—quickly” kind of nights. In my pre-herbivore days, I used to love pizzas with ground beef, sausage and bacon (remember, I did end up going plant-based because I got sick. No surprise, eh?). I was also a thin-crust gal. So on this particular night, I pulled together the ingredients to make a quick, hearty “pizza” using gluten-free tortillas (nice and thin), tomato sauce, kale and some lentils I had cooked and stored in the fridge. It takes 5 minutes to prepare, about 25 to bake and the adaptations are endless. Have fun.

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Tools:
Spoon
Unbleached parchment-lined cookie sheet
Pizza cutter or sharp chef’s knife
Large glass bowl

Ingredients:
Try to buy everything organic. Here’s why.
Kale Topping
1 1/2 cups chopped kale, stems removed
1 tbsp extra virgin olive oil
1/4 cup organic almond flour
Pinch fine ground sea salt

Pizza Fixins
2 gluten-free tortillas (or sprouted grain if you can handle gluten)
Tomato sauce (find a clean brand without added sugar or make your own)
1/2 cup cooked lentils (green, brown or beluga work well—here’s how you prepare them)
Cashew Cheese Spread or
Dairy-Free cheese like Daiya Mozarella

Let’s get started.
Lay out two tortillas and top one with either Cashew Cheese Spread or Dairy-Free cheese like Daiya Mozarella (top, right)). Top with second tortilla (bottom, left) and then top with some tomato sauce.

In a large glass bowl, mix chopped kale, olive oil, almond flour and sea salt with hands. You want all leaves thoroughly coated.

Sprinkle some lentils on your sauce and sprinkle with sea salt and generously grind some fresh cracked black pepper. Pile kale crumble on top of it all.

Bake 350°F 25-30 mins. Allow to cool, slice and enjoy. If you want a crispier crust, you can always slide the pizza directly onto the top rack (no baking sheet) around the 20 minute mark and bake for 5-7 minutes.

Adaptations to try:
1. Use a clean BBQ sauce (make your own) instead of tomato sauce, or do a half and half ratio of BBQ sauce and tomato sauce.
2. Instead of lentils, use cooked chickpeas, shredded carrots and sautéed onion. Sprinkle with cumin and coriander.
3. Try mashed sweet potatoes between the tortillas instead of cheese.

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  1. Amanda Leno

    This is one my favorite recipes from YU!

  2. Mary Nielsen

    Absolutely delicious! I added a layer of thin sliced tomatoes I’d dried in my dehydrator this summer and they added a wonderful, sun-dried tomato touch. I also sprinkled the top with some brewers yeast for a little more cheese flavour. I’ve made this twice now, and both times it’s been great!

    • Heather Crosby

      Mary, love your additions. I’ll have to give them a try next time…

  3. Jen

    This was so good! There is a real synergy to the ingredients. It is filling and flavorful, yet light. And once the lentils and kale are prepped, it takes only a couple minutes to get this into the oven, so it’s perfect for weeknights.

  4. Meagan

    Is almond meal the same as almond flour? I have almond meal from Trader Joes.

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