Lentil pizza with chicken and sweetcorn

Charlie’s lentil pizza with chicken and sweetcorn
  • High protein
  • Low phosphate
  • Low potassium
  • Low salt
  • Main meal
  • British
  • 2 hours or less
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A pizza with a twist. This lentil base is tasty and versatile, high in fibre, low in salt, potassium and phosphate.

Chef

Charlie and Paul Ripley in the Kidney Kitchen
Charlie Frieland

A different way of making a delicious home-made pizza!

Ingredients

Lentil base

250g red lentils, soaked for 1 hour then drained and rinsed

100ml cold water

1 teaspoon garlic, crushed

1 teaspoon dried oregano or basil

1 teaspoon cornflour

Sauce

1 dessertspoon olive oil

1 onion, peeled & finely chopped

2 garlic cloves, peeled & finely chopped

1 teaspoon dried oregano or basil

1 tablespoon tomato purée

200g tin chopped tomatoes

Toppings

150g cooked chicken breast, shredded

100g sweetcorn, frozen (defrosted) or tinned (drained)

150g mozzarella, ripped into pieces

Salad

100g gem lettuce

50g cucumber, diced

½ red pepper, deseeded and sliced

Dressing

100ml olive oil

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

Method

  1. Step 1

    Preheat the oven to 200°C / 180°C fan / gas mark 5. Add all the base ingredients to a food processor and blend until smooth.

  2. Step 2

    Line a baking tray with greaseproof paper. Pour the lentil base mix onto the tray, smooth out into a pizza base of approximately 25cm in diameter or on a rectangular tray (approximately 25cm x 18cm). Cook for 15 minutes, remove from the oven, flip over and return to oven for a further 5 minutes.

  3. Step 3

    Once the lentil base is cooked, spread the tomato sauce over the base and add the toppings. Put back into the oven for a further 5 to 10 minutes until the cheese has melted and turned golden.

  4. Step 4

    Combine the salad dressing ingredients and stir or whisk together. Pour the dressing over the salad.

  5. Step 5

    Remove the pizza from the oven and serve with the prepared salad.

Food facts

The lentils are the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

Despite the use of some high potassium ingredients, such as tomatoes, this recipe is low in potassium, when following the quantities in the ingredients, and the serving sizes. However, if you want to lower the potassium further you could soak the red lentils overnight, drain before cooking.

This recipe is also low in phosphate, however it does contain some phosphate, mainly provided by the chicken and lentil, although the phosphate in the lentils is not fully absorbed by the body. If you have been prescribed a phosphate binder you should take as directed. To lower the phosphate in this recipe, you could replace the chicken with more vegetables such as peppers.

This recipe is high in protein due to the lentils, a protein rich plant food, therefore suitable for those advised to eat more protein, such as those receiving dialysis.

This recipe isn't vegetarian/vegan, however toppings can be altered to create a vegetarian/vegan pizza.

This dish is best eaten freshly made.

Charlie often makes the lentil base and uses it as a pitta with dips.

Serving sizes are based on adult portions. Here is a guide for children.

Toddler (age 1-4): ¼ an adult’s portions

Young child (age 5-9): ½ an adult’s portion

Older child (age 10-12): ¾ an adult’s portion

Teenagers: Adult portions

Some children do have bigger appetites than others. If you find these suggested portion sizes too big or too small, then you may need to adjust your child’s portion to a similar amount they would usually eat at a mealtime. We would advise speaking with your dietitian before increasing the serving size if your child has been asked to reduce the potassium or phosphate in their diet.