Serves 1
Ingredients
3/4 cup red lentils
2 x 3/4 cups water for soaking
3/4 cup water for blending
1 tablespoon garlic powder
Sprinkle of dried oregano
Homemade pesto
Cherry tomatoes
Red onion
Feta
Fresh basil leaves
Avocado
Instructions
Cover the red lentils with water and soak for 3 hours. Rinse well and drain.
Add the soaked lentils to a blender with 3/4 cup of fresh water, garlic powder and oregano. Blend for about 60 seconds until smooth.
Pour the mixture onto a lined baking tray and spread into a round pizza shape.
Bake at 230°C for 12 minutes, then flip and bake for another 5 minutes.
Add pesto, cherry tomatoes, red onion, feta, basil and avocado on top. Return to the oven and bake for another 3 to 5 minutes until lightly golden and the toppings are warmed through.
This pizza base is Phase 1 approved in my Weight Waster program, and Phase 2 approved in my 6 Week Gut Reboot. You can adjust toppings to fit within each phase.
