Reviewed: Oct. 30, 2009

I was very skeptical about this pizza, but it turned out great! The lentils were very mushy, so I just mixed them in with the veggies. I used yams instead of sweet potatoes and added a bit of nutmeg. I also added more cheese than it called for and also topped it off with some longhorn goat cheese. Will definitely be making this again.

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Amber

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Reviewed: Sep. 30, 2009

I'm sorry but this was just awful. I like all of the ingredients (eggplant, sweet potato, lentils) which is why I tried it, but I guess the combination just doesn't work on a pizza.

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Yasmine82

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Reviewed: Jul. 20, 2009

I'm rather new to being a vegetarian and to cooking in general, but I found this recipe easy and delicious!!! I substituted diced tomatoes and some balsamic vinaigrette and it was one of the best meals I've ever had. I tried it on mini pita pizza crusts and it was good and I ate the leftovers without the bread which was also good.

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JeniJJ

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Reviewed: Mar. 1, 2009

I spread the mixture over the equivalent of 2 crusts as others have sggested. I used extra sweet potatoes to replace the omitted eggplant. A 1/2 lb. of mozzarella cheese replaced the romano cheese called for. We loved the spices! This is a great pizza!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: Feb. 15, 2009

Unusual and wonderful! I loved that it was vegetarian but my family is full of carnivores so I added some cubed left over chicken. I could eat the topping just on its own without the crust, it's just wonderful

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kayla.rae

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Feb. 10, 2008

Has more fiber in it than any human would ever need; pretty tasty, but sits in the stomach like a ton of bricks.

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Dec. 26, 2007

Interesting way to use the ingredients in a pizza. I would make this again, but change a few things as I found it to be a bit bland and I had to add a lot of salt to it. Next time I would use a few different types of cheese and use more than the recipe called for.

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PIPERDOG

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Perth, Western Australia, Australia

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Reviewed: Jul. 16, 2007

one of the best recipes we've ever made! we were making this vegan and couldn't find a ready-made crust that was vegan so we substituted wheat pita bread and decreased the cooking time. came out wonderfully. takes a little work but absolutely worth it.

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joyofsoy

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Reviewed: Jul. 8, 2007

I was looking up different ways to use up my lentils without resorting to soup again. This pizza is actually pretty tasty AFTER changing the recipe a bit. Lentils take twice as long to cook. I mixed the lentils with the other stuff cause the layer seemed pointless. Also I HIGHLY RECOMMEND getting TWO pizza crusts... way too much stuff for one.

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Spiderwoman77

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Reviewed: Apr. 3, 2007

This was very interesting! I liked it, even though the flavors were quite unusual for pizza. The Romano cheese I got was a bit stinky, and I almost liked it better under the cheese. If you have sweet potato and eggplant to use up, I would recommend trying this at least once.

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SISSI808

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Aug. 11, 2006

This made a delicious meal! However, I had issues with the recipe. First, it took the lentils 1 1/2 hours to cook. Second, the description says "red lentil sauce;" instead it's just a layer of lentils. Also, it made way too much for one pizza crust. Ate with knife and fork and it was very messy. I would make this again, but the recipe is a bit misleading.

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