Curry Lentil Rice Pizza

Curry Lentil Rice Pizza

This recipe features the familiar combination of curry, lentils and rice in a form it’s not usually found—pizza crust.
Print Recipe
CourseMain Course
Keywordhemp seed oil
Servings1 Serving


  • Topping
  • 1 Tomato Sliced
  • 1/2 Spanish Onion Diced
  • 1 Cup chopped Celery
  • 1 Cup chopped Red Bell Peppers
  • 1/2 Cup grated Carrot
  • 1/2 Cup chopped Green Onions
  • 1 Teaspoon Oregano or 1 Tablespoon Fresh
  • 1 Teaspoon Thyme or 1 Tablespoon Fresh
  • Crust
  • 1 1/2 Cups Cooked Brown Rice
  • 1 1/2 Cups Ground Lentils
  • 1/4 Cup Coconut Oil or Hemp Seed Oil
  • 2 Teaspoon Curry Powder
  • 1 Teaspoon Basil
  • Sea Salt - to taste


  • Preheat the oven to 160 °C degrees.
  • Lightly oil a 28 x 40 cm baking tray.
  • Topping
  • Mix together all the topping ingredients – set aside while you make the base
  • Crust
  • In a food processor or by hand, combine all crust ingredients until the mixture starts to ball up.
  • Spread the crust mixture evenly on the tray.
  • Sprinkle the nutritional yeast on top of the crust. Use as much or as little as desired (we use a lot!). Add toppings.
  • Bake for approximately 1 hour (this may vary slightly depending on the moisture content of the vegetables).


Per Serving
Calories: 1,310.2
Total Fat: 59.5 g
Cholesterol: 0.0 mg
Sodium: 166.3 mg
Total Carbs: 162.3 g
Dietary Fiber: 40.1 g
Protein: 39.6 g


I’m crazy passionate about health and sustainability  – what you put into and onto your body – and how the products are packaged. How good the products and the packaging are for you and for the earth.