Red Lentil Pizza Crust

- 400g / 14.11oz Dried red lentils
- 1 tbsp Dried Italian herbs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- as needed Olive oil spray
- 4-5 tbsp Passata/strained tomatoes
- 0.5 thinly sliced Red onion
- 1/3 chopped Roasted pumpkin/squash
- 4-5 sliced Mushrooms
- 1 deseeded and chopped Red bell pepper
- handful Basil/spinach leaves
- to taste Sea salt and freshly ground black pepper

1. Rinse 400g / 14.11oz dried red lentils and drain.
2. Blend lentils in a food processor with 1 tbsp dried Italian herbs, 1 tsp garlic powder, 1 tsp onion powder, and 500ml / 17fl oz cold water until thick.
3. Spray a non-stick frying pan with olive oil spray and heat over medium.
4. Pour 3/4 cup lentil mixture into the pan, spreading evenly. Cook for 3-4 minutes, flip, and cook for another 1-2 minutes.
5. Repeat with remaining mixture.
6. Place one pizza crust on a baking sheet.
7. Spread 4-5 tbsp passata/strained tomatoes over the crust and top with 0.5 thinly sliced red onion, 1/3 chopped roasted pumpkin/squash, 4-5 sliced mushrooms, and 1 deseeded and chopped red bell pepper.
8. Preheat grill/broiler and cook for 10-15 minutes.
9. Top with a handful of basil/spinach leaves and season with sea salt and freshly ground black pepper.