Getting Crusty Without Flour

Anyone who has a social media account can tell you that low carb diets are on trend right now.  But, as demonstrated by the comeback of overalls, just because something is trendy, it doesn't mean you should do it.  (I was guilty the first time around; I'm not making that mistake again!)

While cutting back or quitting certain carbs like bread and potato chips is always a wise choice, you are missing out on nutritional superstars when you avoid beans and legumes. Beans and legumes may be high carbohydrate but they also come with a very low glycemic load, are full of fiber and nutrients. They are also gifted with an almost magical substance called resistant starch which not only lowers your blood sugar after one meal but creates a "second meal effect" that impacts your glycemic response to your NEXT meal.**

As someone who has blood sugar issues, legumes have become a necessity in my life. Whether or not you subscribe to the low carb diet, refined foods such as flour are a detriment to our health and our waistline.   So, take your power and ditch the flour!  Clearly, I am not above using cheesy taglines -especially when it comes to bringing to light the true power that we have over our health with the right food choices.

However, I do love and miss pizza...dearly. I did take a stab at making a cauliflower crust but found the recipe to be very time consuming and messy. Imagine my disappointment when the only pizza delivery I received for my effort was a soggy, stinky mess.

Since my passion for pizza still burns bright, perhaps taking just one more risk of having my heart broken was worth it.  This time it was with red lentils and it did not disappoint. I was impressed by the quick and easy recipe but most of all, the crispy, bread-like crust. It also had a pretty red-orange colour; a delicious delight on a cold, winter night. It was so good that I used the leftover crust as a pita in my lunch the next day.


Vegan Red Lentil Pizza Crust

• 3/4 c . red lentils , soaked 1-2 hours
• 1/2 c . water
• 1 garlic clove
• 1/2 t . dried basil
• 1/2 t . oregano
• 1/4 t . sea salt
• 1/2 t . baking powder

Instructions

1. Rinse and drain soaked lentils.
2. Preheat oven to 400 degrees.
3. Blend or process all of the ingredients until very smooth. Add a splash more water, if needed, for blending.
4. Line one large or two small baking sheets and lightly spray them with oil
5. Pour the batter onto the sheet(s).
6. Spread out until it is about 1/8-1/4 inch thick.
7. Bake for 20 minutes.
8. Top with sauce, cheese, veggies, etc.
9. Bake another 5-10 minutes.
10. Cool a bit, slice, and enjoy!

For info on second meal effect: : https://nutritionfacts.org/video/beans-and-the-second-meal-effect/