Munchie Monday: Quick and Easy Lentil Flatbread!

A woman named Joy somehow found a recipe she says came from Whole Foods Recipes.  I have to say that it is certainly not any place I can find online at Whole Foods website.  They must have a cookbook. The recipe was for some lentil flatbread.

This is how to make this quick and easy flatbread.

1 cup lentils, soaked overnight then drained.
 Place the soaked and drained lentils into a food processor with 1 or 2 peeled garlic cloves, 1/2 teaspoon of baking POWDER, plus 1/2 cup water (or vegetable broth if you want).   Process, stopping several times to scrape down the particles on the sides, until the lentil mixture is a nice slurry.

On a parchment-lined baking sheet, spread out the slurry until it is smooth, and hopefully, pretty much the same thickness...about 1/4 inch thick.

Bake in a pre-heated 425 degree F. oven for 20-25 minutes.  If you are not averse to oil, drizzle a little olive oil over the top, plus sprinkle a little salt over the top if you want a little salt feel on your tongue.  We are trying to avoid oil and salt currently to see what it does to our skin and bodies.

Bring out of oven and let cool.  If you want this for pizza crust, cover it with your cooked toppings and place back in the oven until the toppings are warm enough for your taste.

Because my first batch was pretty thin, it was REALLY flat bread, more like crackers.  In fact, that is how I used it:  I broke off pieces and put them in soup.  It was very good...

It would be preferable to have the slurry in an even thickness.

NOTE:  I did not have lentils easily at hand but I did have a bucket of dried whole peas.  I soaked them in lots of water for 24 hours, then drained, rinsed, and proceeded with the recipe from there.  This was really pretty good.