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Pizza Inspired Lentil Pulp "Bread"

naturalnoshing
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Ingredients
  

  • 3/4 cup uncooked red lentils (or other lentils)
  • 2/3 cup veggie pulp (from a juicer - I used a combo of cauliflower, carrot and celery)*
  • 2 1/2 Tbsp flaxseed meal
  • 1/2 to 1 tsp sea salt (this makes a huge difference, don't leave out)
  • 1 tsp garlic powder or 2-3 garlic cloves, minced
  • 1 1/4 tsp italian seasoning
  • 1/4 tsp fennel seed
  • 1/8 to 1/4 crushed red pepper flakes
  • small pinch of stevia or 1/4 tsp coconut palm sugar, agave or honey
  • 3 Tbsp nutritional yeast (optional but adds a cheesy dimension in the base)
  • 1 ripe Roma tomato, quartered
  • 1/4 cup water + more for blending
  • 1/2 tsp apple cider vinegar
  • 2 Tbsp coconut oil or olive oil
  • For topping
  • shredded cheese
  • 4 oz tomato paste mixed with 1/4 tsp honey or pinch of stevia + 1/2 tsp apple cider vinegar OR 2/3 cup marinara sauce

Instructions
 

  • Preheat oven to 350F.
  • In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade, it's okay to have a few whole lentils as the red variety are quick cooking).
  • Add the lentil flour along with the ingredients veggie pulp through seasonings, and stir well to combine.
  •  Blend the tomato along with 1/4 cup water in a blender or food processor. Next, add enough water to have 1 cup of liquid. Stir in the apple cider vinegar. Add the liquid to the lentil mixture and stir for 30 seconds to a minute to incorporate well. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
  • Then add the oil to a 9 inch springform pan** and place in the oven to warm (about 2 minutes).
  • Pour batter into the pan and spread with a spatula. Bake for 25-28 minutes until the bread is firm to touch.
  • Let cool slightly, cut and enjoy plain while warm OR spread with tomato paste mixture or marinara and sprinkle with shredded cheese and return to oven until cheese is melted, about 3-4 minutes (my preference).