Low Carb Pizza Crust (1 Ingredient) | Vegan, Grain-Free, Nut-Free, Oil-Free

Hi everyone and welcome to my channel. Today I'm going to show you how to make one ingredient pizza crust that is based on legumes. It's vegan, grain-free and you don't need any flour to make it. In this video I'll show you four different versions of the pizza crust as well as homemade pizza sauce and pizza toppings. Let's jump right into the recipe. Of course we'll start with the crust. As I already mentioned this pizza crust is based on legumes. Here I'm using chickpeas, red lentils, yellow lentils and split peas. I purposely chose these legumes because they are yellow or light in color which mimics the color of a regular pizza crust really well. Soak the legumes for anywhere between 4 to 12 hours so they soften up and are easy to digest. The smaller the legume, the less time and less water it needs to rehydrate. Drain and rinse the soaked legumes and add them to a blender together with some fresh water, garlic, baking powder and salt. I know I said it's one ingredient pizza crust and it really is because you don't need all the other ingredients. All you need are the soaked lentils, split peas, chickpeas or anything else you're using, water and salt. Blend all the ingredients until smooth. Now what I like to do is let the batter rest for a few hours because the baking powder produces gas bubbles when blended with the water. When you then bake the crust, the bubbles continue to expand and create a light texture. If you're going for a thin and crispy crust, you can skip the resting period. When you're ready to make the pizza crust, preheat the oven to 400 degrees Fahrenheit. The best type of pan for this pizza crust is cast iron because it's naturally non-stick when seasoned properly and it can withstand high temperatures. It's also perfectly fine to preheat a cast iron pan which helps with cooking the crust evenly. Give the batter a good stir and pour it into the cast iron pan. Once cooked, remove the pizza crust from the pan and let it cool. Alright, now on to the pizza sauce. First up, chop up a small onion and a garlic clove. Saute the aromatics and a little bit of olive oil over medium heat until translucent. I do make pizza sauce completely from scratch from time to time, but today I'm going to take a shortcut and use tomato sauce instead of whole tomatoes. Add the tomato sauce to the sauteed onions and garlic together with a few tablespoons of tomato paste. Again, when I have a lot of time, I don't use any tomato paste and just simmer the tomato sauce until it's as thick as I like it, but this is another shortcut. Finally, add some Italian herbs, a little bit of sweetener of choice, on to the toppings. It's completely up to you what you choose to top your pizza with. Our family loves vegetables, so that's what I'm going with. Depending on what vegetables I use, I either keep them raw or I saute them. In this case, I'm using some bell peppers and mushrooms, so I'm going to saute them over medium heat until they are soft and slightly charred for about 10 to 15 minutes. To make the vegetables taste as if you prepare them on a grill, make sure you don't stir them too much. Spread them into a single layer in the pan and let them brown. Once they are slightly charred, stir them once again, letting them brown on the other side. And yes, vegetables, but I'm also adding some cashew parmesan cheese. I will leave a link to the cashew parmesan cheese recipe, as well as the pizza crust, pizza sauce, and the other toppings in the description box below this video. Depending on what toppings you use, you might want to put the pizza back into the oven for a few minutes, and then you're ready to serve. As I already mentioned, this is one of the pizza recipes our family loves, and we have it at least once a week. Not only does it taste great, but it's also really quick and easy to make. Hope you enjoy. We've got one pizza here and a whole bunch of different pizza crusts, and I had Tana taste the pizza crust as I was making them and take notes, and I think that he came to one conclusion, and that is... They all pretty much taste the same. They do. The red lentil crust has more of a warm taste to it, but that might just come down to like a different balance of spices, like maybe there was slightly more of this versus that. Yeah, right. So I would say that the consistency, the texture of each lentil holds up really well, and whatever you have to use should work, and I'm sure there will be troubleshooting in the comment section below. Oh yeah, oh yeah. So I prefer... This is the red lentil. No, this is not the red lentil. This one is yellow lentil, the one that you're eating. Okay, I thought that I preferred the red lentil. I'm eating the yellow lentil, and like I said, I can't taste that much of a difference, so if you're worried about that, don't be, but other than that... Okay, so what makes a good pizza is the crust and the tomato sauce, in my opinion. The rest is just toppings. Use high quality ingredients and you'll be fine, but I think that the crust, it holds really well, so if you were to see me lifting it up, it holds really well. It's not like floppy everywhere, and it's... I would describe the pizza dough or crust as airy. It's thick. And it can be thin, actually. If you just pour a little less, it'll be thin. You can even make a cracker out of it if it's very thin. Yep, it functions as a pizza crust really well. These ones are slightly more thick, airy, and then I want to say spongy, but they're very firm at the same time, so you definitely feel like you're eating pizza. It's heavy enough. And there are little air bubbles, just like a pizza crust. It's almost like a really, really dense cake is what I would compare it to, so that's what I would actually say. Yeah, and I purposely chose very neutral tasting legumes, so if you tried with different legumes, let me know in the comment section below. I would love to know how it turned out. All right, so I hope you enjoyed this video. If you did, please give me a thumbs up, comment below, subscribe to my channel, and I'll see you next time.