Red Rocks Pie with mozzarella sauce
Ingredients:
Crust:
1 ½ Cup (250 g) red lentils
1 ½ Cup water
2 cloves garlic
½ Tsp salt
½ Tsp thyme
Mozzarella sauce:
¼ Cup cashew, soaked or boiled
½ Cup plant-based milk
2 Tbsp nutritional yeast
2 Tbsp tapioca flour/starch
1 Tbsp lemon juice
Salt and pepper to taste
Topping:
¼ Cup mushrooms, marinated
¼ Cup green olives, pitted
4-5 cherry tomatoes, thinly sliced
½ Red onion, thinly sliced
¼ Cup sweet corn
½ Tsp dried oregano
fresh thyme
Instructions:
1. Preheat the oven to 400F. Line one round pizza pan with parchment paper.
2. Rinse the lentils, then soak them in the water for at least one hour.
3. After an hour has passed, combine the soaked lentils with all of the liquid still remaining, along with the garlic, thyme and salt and blend until pureed. Pour the lentil puree on the pan and spread out. Bake for 15-20 minutes.
4. In a food processor add all the ingredients for the sauce. Process until smooth. Move to a saucepan and cook, stirring constantly until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes.
5. Spread the sauce on the crust. Top with mushrooms, olives, tomatoes, onion and sweet corn. Bake for 10 minutes and sprinkle with fresh thyme and oregano.
