Gluten‑Free Protein‑Packed Pizza – 35‑Minute Recipe
A hearty, gluten‑free pizza that delivers almost 150 g of protein per serving. The red‑lentil crust replaces traditional flour, while grilled chicken, light mozzarella, and fresh tomato add flavor and texture for a satisfying, healthy dinner.
Recipe by Najim Cocina | Recetas Fitness· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
35 min estimated total time for 2 servings.
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Ingredients
- 7 1/10 oz red lentils
- 1 3/10 cup water
- 2 pcs large eggs
- garlic powder, to taste
- onion powder, to taste
- black pepper, to taste
- salt, to taste
- 7 1/10 oz chicken breast
- 3 1/2 oz light mozzarella
- tomato, to taste
Instructions
- 1Cook the red lentils in 300 ml of water over medium heat until soft, about 15 minutes; if the water is absorbed quickly, add a little more water until the lentils are fully cooked.
- 2Drain any excess liquid and let the lentils cool slightly.
- 3In a blender or food processor, combine the cooked lentils, the two large eggs, garlic powder, onion powder, black pepper, and salt; blend until a smooth, dough‑like consistency forms.
- 4Line a baking sheet with parchment paper and spread the mixture onto it, forming a thin, even layer for the crust.
- 5Bake in a pre‑heated oven at 392°F (400°F) for 12–15 minutes, or until the base is firm and lightly golden.
- 6Remove the crust from the oven and top with sliced grilled chicken breast, shredded light mozzarella, and tomato slices.
- 7Return the pizza to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.
- 8Allow the pizza to rest for a couple of minutes before slicing and serving.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool lentils before blending
After cooking, drain the lentils and let them cool slightly before processing with the eggs and seasonings.
Spread dough thinly on parchment
Line a baking sheet with parchment paper and spread the blended mixture into a thin, even layer for the crust.
Pre‑bake crust before adding toppings
Bake the crust until firm and lightly golden before topping with chicken, cheese, and tomato.
Rest before slicing
Allow the finished pizza to rest for a couple of minutes before slicing and serving.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Gluten‑Free Protein‑Packed Pizza?
- About 35 minutes in total: 15 minutes of prep and 20 minutes of cooking.
- How many servings does this Gluten‑Free Protein‑Packed Pizza recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Gluten‑Free Protein‑Packed Pizza recipe come from?
- It was shared by Najim Cocina | Recetas Fitness on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.