Ingredients

The following ingredients have 3 Servings
  • 2 tsp extra virgin olive oil
  • 1/2 cup finely chopped red onion
  • 2 cloves of garlic (minced)
  • 1/2 cup chopped carrot (chopped small (optional))
  • 1/2 tsp dry oregano
  • 1 tsp dry basil (or 1 Tbsp packed chopped fresh basil)
  • 2 cups chopped tomato or canned (loaded) (2 juicy tomatoes)
  • 1 tbsp tomato paste (optional)
  • 1 chipotle chili pepper in adobo sauce
  • 1/2 tsp salt
  • 1/3 cup red/pink lentils (masoor dal, washed and drained)
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1/4 tsp cayenne or to taste (feel free to leave out the cayenne)
  • generous dash of black pepper
  • Use any of my white wheat or gluten-free pan pizza crusts
  • nutritional yeast, fresh basil leaves, salt, pepper
  • Vegan ricotta such as kite hill almond ricotta or vegan mozzarella

Instruction

  • In a pan, add oil and heat over medium heat. Add onions and garlic and cook for 5 minutes or until translucent.
  • Add the carrots and herbs and mix well. Add the tomatoes, paste and chopped chipotle pepper and cook for 5 minutes until slightly mushy. Mash the larger pieces.
  • Add washed and drained lentils to the pan. Add salt, water, vinegar, cayenne, black pepper. Cook partially covered for 16 to 17 minutes or until the lentils are tender. Cook a few minutes longer, uncovered, if the sauce is too thin. Taste and adjust salt, heat and herbs. Take off heat and keep aside to cool. the sauce should be enough for 2 medium pizzas.
  • Prep your pizza dough and shape. Let the dough rise for 10 minutes. Pre-heat the oven to 425 degrees F / 220ºc.
  • Spread the sauce liberally on the shaped pizza. Add sliced veggies of choice or olives if you like. Sprinkle a generous amount of vegan ricotta or vegan mozzarella and some chopped basil(fresh or dried or both).
  • Bake for 14 to 16 minutes. Sprinkle more fresh basil, nutritional yeast (optional), salt and pepper and serve.