Red Lentil Blender Pizza Crust

This easy blend and pour gluten-free vegan recipe creates a flavorful pancake/tortilla-like crust that pairs well with a variety of toppings.

2 cups red lentils, rinsed and sorted
2 1/2 cups rice milk
2 cloves garlic
1 tsp. baking soda
1 Tbsp. apple cider vinegar
1/2 tsp. fine sea salt
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried marjoram
1/2 Tbsp. olive oil

View the full recipe at Veggie Primer →