Spring Salad Pizza

The sun is shining, the skies are clear and that’s how I like my Mondays!

I also like Mondays because I get some great recipe ideas from Meatless Monday.  So you can imagine how excited I was last week when I received an email from MM asking to highlight the roasted version of my Gingered Asparagus & Leeks recipe, originally posted on The Blissful Chef!  Thank you, Meatless Monday, for including me in your April 18, 2011 recipes!

You know what else happens on Monday? I get to discover how my raw/dehydrating experiments fare.

Sunday morning I realized I need to use up some sprouts. I sprouted a huge jar of buckwheat groats and green (French) lentils.  For the lentils, I was thinking “veggie burger” as I started tossing ingredients in the food processor. But a funny thing happened as the hours went by in the dehydrator.  The perfectly round burgers morphed into thin, crispy … things.  Are they crackers?  Wafers?

My husband wins the prize.  He thought they looked like pizza crusts!  The Spring Salad Pizza was born.

JL’s Spring Salad Pizza (Raw)
Makes 4 mini pizzas



  • 2 cups sprouted lentils (I used green), rinsed and drained
  • 1/4 cup hemp seed
  • 1/4 cup red onion, diced
  • 1 T Herbes de Provence
  • 1 t sea salt
  • 2 cloves garlic
  • 1/2 a granny smith apple, diced
  • 1 t vegan Worcestershire sauce (optional)
  • 1 tomato, seeded and diced (save seeds)
  • 1/4 cucumber, spiralized
  • 1 t cold-pressed flax seed oil
  • S&P to taste (doesn’t need much salt!)


For the crust:  In the food processor, using the “S” blade, pulse first eight ingredients to desired consistency. Form into patties (you will notice that the consistency is wet/thin–I simply rolled about 1/4 in my had and tossed it on the ParaFlexx sheet, spreading out almost like a pancake). Dehydrate on 145F for one hour. Reduce heat to 105F for 7 more hours.  Flip over, off the ParaFlexx and on to the screen and dehydrate for 8 – 10 more hours.

For the topping: Begin with a layer of spiralized cucumber and top with diced tomato.

For the “sauce”:  Quickly whisk the oil, tomato seeds and salt and pepper and pour over the pizza.

The crust is savory and the sprouted lentils really do make this a “salad” pizza.   A mini pizza with a small salad will make a perfect lunch.  I also think these will make for fun appetizers.

The buckwheat is still in the dehydrator — I’ll let you know how that turns out later this week.

JL is a food and fitness writer. She blogs at JL goes Vegan:  Food & Fitness with a side of Kale.  You can follow JL on Twitter.


In order to comment on BlogHer.com, you'll need to be logged in. You'll be given the option to log in or create an account when you publish your comment. If you do not log in or create an account, your comment will not be displayed.

Trending Now