SCD pizza - grain-free, dairy-free, nut-free

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SCD pizza - grain-free, dairy-free, nut-free

30' from start to finish, and you can enjoy two XL pizzas - 200% healthy.

Prep Time10

Cook Time20

Course: Main Course, Snack

Cuisine: Italian

Servings: 24 slices

Ingredients

400 g yellow lentils (or red lentils, but yellow have a milder flavor and work better with toppings)
3 tbsp garlic powder (or 3 large cloves or fresh garlic)
1+2 tbsp oregano, dried
3 tomatoes
2 bell peppers
Pepperoni (SCD legal)
1 heaping tsp salt
2 handfuls marinated artichokes in olive oil (or 4 slices marinated eggplants, minced)
2 handfuls marinated mushrooms in olive oil (or raw mushrooms, finely sliced, or canned mushrooms, very well drained)
A few thin slices Comté cheese (option)

Instructions

The night before, rinse and soak the lentils in twice the same volume of cold water.
On the following day, drain and rinse the lentils.
Preheat the over at 350°F (180°C).
In a high-speed blender, add the lentils, garlic, salt, 1 tbsp oregano.
Check the volume (height) of the lentils and add about 1/3 of this volume of cold water. Mix on high speed until it's smooth and creamy. It must be thicker than a pancake dough.
Grease generously two 40x30cm iron sheet pans with the olive oil found in the marinated mushrooms/artichokes/eggplant jars. If you're not using marinated vegetables, olive oil will work just fine.
If you use a stainless steel sheet pan, you may need to use parchment paper instead of oil.
Divide the dough between the two sheet pans. Don't try to spread it, but instead, shake the pans until the dough is even.
Cook in the oven for 12'.
Once the doughs are ready, set up the oven at 400°F (200°C).
With the back of a large spoon, evenly spread tomato sauce on the doughs.
Then add the toppings you've chosen, in the following order to ensure an even cooking:
- meat first (tiny bits of prosciutto, think slices of pepperoni, thin slices of chorizo, minced cooked chicken, tuna, mackerel....)
- marinated vegetables
- raw vegetables
- canned mushrooms, if using ( they contain lots fo water, that's why they need ot be on top, to dry fast and not soak the pizza)
- cheese, if using.
- 1 tbsp of oregano / sheet pan.
Keep in mind that marinated vegetables are very flavorful, and so allow for vegetarian pizza, while raw vegetables work better with pepperoni or prosciutto.
If you use cheese, though, you can use any topping :-)
Cook at 400°F (200°C) for 10 to 13' (depending how humid are your toppings).
You should be able to cut the dough easily in shares. However, the cooking time depends on how much water you added in the blender. If the pizza looks too soft or soggy, cook for 5 more minutes or until it holds its shape.

Notes

This recipe makes for two XL pizzas. Freeze leftovers, or reheat at 280°F (140°C) for 10' (not more or it's going to be too dry).

Or keep half of the dough and cook it as wraps for the next day (see lentils wraps recipe and video on this blog) .

If your blender can blend properly 200g of dough, feel free to divide quantities. I feed a large family, so I never meant to try - usually I make 2 full blenders and 4 XL pizzas....lol!

3' before the end, crack one egg /person of top of the pizza, if you like! It should be perfectly runny by the time the pizza is done.

As for every pizza, toppings can be modified, but keep the order indicated for the type of ingredients. If you add lots of toppings containing water, the pizza will require additional cooking time.