Jalapeno Popper Pizza with Lentil Taco "Meat"

I did source Rabbit & Wolves and Power Hungry, but the end result is pretty unique. Check the links out if you want to see exactly what they did.

Serves: 2 individual pizzas | Time: 40 min

Ingredients

Lentil "Meat"

1/4 cup lentils

1 cup water

2 tsp ancho chili powder

1/4 tsp ground cumin

1/4 tsp garlic powder

Dashes of oregano, S&P

Pizza

2 Monteli's cauliflower gluten free pizza crusts (do not defrost)

1 tbsp Tubby Olive Smoked EVO

2 cloves garlic, minced

2 #jalapenos, chopped

1/4 cup red onion, chopped

1 - 1 1/2 cup Boar's Head jalapeno pepper jack cheddar cheese, shredded

Instructions

Lentil "Meat"

In a small saucepan, bring 1 cup of the water to a boil; add the lentils and reduce heat to low. Cook, uncovered, for 20 minutes until lentils are tender. Drain any excess water. Stir in seasoning. Set aside.

Pizza

Preheat your oven to 420F.

Brush the crusts with the smoked olive oil. Then add the minced garlic. Now half of the cheese. Now the lentils, jalapenos, and red onion. Now the rest of the cheese.

Put the topped crusts on pizza pans and pop them in the oven for 9-11 minutes or until the crust is golden brown.

Enjoy!