Long name, super easy recipe. I think I found my new favorite dinner using my favorite legume. If you still have not tried sprouted lentils, that won’t last long after you see this recipe. I can’t believe I was always so intimidated by sprouting. I was missing out on such a great and delicious method or “cooking”. And to add to the deliciousness here I added all the wonderful flavors and scents of Fall it to a perfect personal pizza. I never eat pizza and really was never a big pizza person. I think I was just always turned off by it after the horrible experience I had in the beginning of finding out about my Celiac Disease. But now I know so much about cooking and food that I was able to create a perfect little gluten-free and vegan pizza for myself once again. I implemented my usual method of just gathering a bunch of ingredients and winging it, hoping that some beautiful master piece will emerge. And emerge it did! I know, enough of this rambling; let’s see the recipe!
Sprouted Lentil and Butternut Squash Pizza
Ingredients: (serves 1)
+ 5oz of Butternut Squash Puree* (about 3/4 cup) (*see notes)
+ 3/4 Cup of Sprouted Lentils
+ 2 TB of Tomato Paste
+ 1 Handful of Raw Baby Spinach
+ 1 Large Brown Rice Tortilla (could use any large tortilla if not gluten-free)
+ 1/2 Tsp Balsamic Vinegar*
+ 1/4 Tsp Dried Thyme*
+ 1/4 Tsp Powdered Sage*
+ 1/2 Tsp Dried Crushed Rosemary*
+ 1/4 Tsp of Onion Powder*
+ 1/4 Tsp Garlic Powder*
+ 1/8 Tsp of Black Pepper*
+ 1/4 Tsp Cinnamon*
+ 1 TB Dried Parsley*
+ Prepare the Butternut Squash (see notes)*
+ Preheat the oven to 385°F. Line a baking sheet with foil and oil it or use non-stick spray. (Do not skip this otherwise the tortilla will stick…believe me.)
+ Take your tortilla and place it on the baking sheet. First spread the tomato paste, then butternut squash puree, sprouted lentils, and finally layer on the spinach, making sure to leave at least a 1/2in. free of ingredients around the edge of the tortilla.
+ Stick it in the oven for about 12-13 minutes, checking on it to make sure it does not burn. The edges should be starting to brown when it is done. Taking it out and enjoy!
+ I bought a small frozen 10oz bag of cubed butternut squash. I simply put all the cubes in a pot with 1/4 cup of water and simmered until it was soft (about 6 minutes). Then I just mashed it up to a puree. Since this was more than one serving I doubled all the spices and doubled the balsamic vinegar. So if you go that route double those ingredients to get the correct flavoring.
This pizza was so good! I made it again the next day as well. I just loved the scent that emanated from the oven while it baked and the wonderful textures and Fall flavors that converged in my mouth. Even though it is kind of hard to eat like an actual pizza (I broke off pieces and ate with my hands, but also used a knife and fork to cut up smaller bites) it was still one pizza experience I enjoyed! (And will be making many many more times!)
Happy WIAW! Remember to link-up your recent and favorites eats to Jen’s Blog!
So tell me:
What is your favorite pizza topping(s)?
Do you ever make your own pizza or do you order out? Me? Well I will be making my gourmet pizzas at home