Curried Pizza with Lentils, Kale & Peppers by Lisa Howard
Curried Pizza with Lentils, Kale & Peppers
For the crust:
1 heaping teaspoon yeast
½ cup + 1 tablespoon hot tap water
1 ½ teaspoons sea salt
½ cup corn flour (not starch!)
½ cup brown rice flour
½ cup chickpea flour
½ cup potato flour (not starch!)
Up to ½ cup whole milk
For the topping:
¼ cup raw brown lentils
1 medium yellow onion
4 cloves garlic
2 small banana peppers
2 large or 4 medium kale leaves
2 medium tomatoes
½ cup whole-milk plain Greek yogurt
1 tablespoon curry powder
1 teaspoon sea salt
1. Preheat oven to 425° F. Grease an aerated 12″ pizza pan and set aside. (An aerated pan will create a thin, crisp crust.)
2. Bring 1 cup water to a boil in a medium pot. Stir in lentils, reduce heat to medium-low, and simmer for 20 minutes. Drain well.
3. While the lentils are simmering, combine yeast and water in a large mixing bowl and let sit for 5 minutes. The yeast should bubble and create light foam on top of the water as it comes to life. In another bowl, whisk together the salt and the flours.
4. Stir the flours into the yeast. Add the milk, starting with ¼ cup and adding more if the dough is too dry and crumbly. Use your hands to thoroughly mix the dough once it starts to clump. No need to let your dough rise since you’re working with gluten-free flours and are aiming for a thin crust; you’ll still get a pleasantly yeasty taste without the rising time.
5. Press the dough into the greased pan and bake for 15 minutes. Let cool on a wire rack while you finish making the sauce and toppings.
6. Slice the onion thinly; likewise, cut the garlic into thin rounds. Remove the seeds, stem, and ribs from each pepper and cut the flesh into 1”-wide strips. (Note: you can use 1 bell pepper in place of the banana peppers. Use 1 poblano pepper if you’d prefer more heat.)
7. Rinse the kale leaves and pat them dry. Cut into thin ribbons. Cut tomatoes into small wedges.
8. Heat a drizzle of extra-virgin olive oil in a large skillet over medium heat for 1 minute. Stir in onions and sauté, stirring occasionally, for 10 minutes or until onions are turning golden-brown and translucent. (If they’re cooking too quickly, reduce the heat to medium-low.) Stir in garlic and sauté an additional 3 minutes or until garlic is soft and starting to turn translucent. Remove from heat.
9. To make the sauce, purée the cooked and drained lentils with yogurt, curry powder, and salt. A food processor is the best tool for this, but if you don’t have a processor, a potato masher works, too. Spread evenly onto baked crust. Top with the cooked onion and garlic, peppers, kale and tomatoes.
10. Bake pizza for 25 minutes (still at 425F) or until the crust is nicely browned around the edges and the peppers and tomatoes have begun to shrivel. Let pizza stand for 3 minutes before cutting it into slices with kitchen shears or a pizza cutter.