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Gluten‑Free Protein‑Packed Pizza

Recipe by Najim Cocina on InstagramAdded 8 August 2026.

15 minutes to prep, 20 to cook. 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.

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Method

  1. Cook 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.

    Kitchen notes · Added by ReelsMeals: Lentils soften fully in their cooking liquid. Add water if the pot dries before they are tender.

  2. Drain any excess liquid and let the lentils cool slightly.

  3. In 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.

    Kitchen notes · Added by ReelsMeals: Lentil mixture blends into a smooth, dough-like base. Blend until no whole lentils remain.

  4. Line a baking sheet with parchment paper and spread the mixture onto it, forming a thin, even layer for the crust.

    Kitchen notes · Added by ReelsMeals: Crust is spread in a thin, even layer. Level the surface so it bakes consistently.

  5. Bake in a pre‑heated oven at 400°F (400°F) for 12–15 minutes, or until the base is firm and lightly golden.

    Kitchen notes · Added by ReelsMeals: Base is firm and lightly golden before adding toppings. Let it set enough to support the toppings.

  6. Remove the crust from the oven and top with sliced grilled chicken breast, shredded light mozzarella, and tomato slices.

  7. Return the pizza to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly.

    Kitchen notes · Added by ReelsMeals: Cheese is melted and bubbly over the toppings. Rest briefly before slicing so the crust holds together.

  8. Allow the pizza to rest for a couple of minutes before slicing and serving.

Tips while you cook

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.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Najim Cocina’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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Pizza, 11 ways

Nine creators posted their own.

  1. Coach Online Matty Sánchez25 min7 ingr.Only this one uses turkey
  2. Rafi Fronzaglia35 min8 ingr.Only this one uses sesame seeds and vodka sauce
  3. Najim Cocina35 min10 ingr.Only this one uses red lentils and onion powder
  4. Luke Keegan32 min7 ingr.Only this one uses cottage cheese, bread flour and baking powder
  5. Najim Cocina45 min8 ingr.Only this one uses pizza sauce and red bell pepper
  6. Alberto Ugarte25 min7 ingr.Only this one uses queso cotas
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