Preparation:
  
Pour the contents of the gluten-free lentil pizza mix into a bowl.
  
Mix well using a fork, then add 15 ml of vinegar, 35 ml of your preferred fat (e.g., olive oil), and 260 ml of warm water, one at a time. Mix thoroughly until combined.
  
Let the dough rest for 15 minutes.
  
After resting, wet your hands and shape the dough into a ball.
  
Divide the dough into two or three equal portions. Using a rolling pin, shape each portion into a pizza crust.
  
Place each crust onto baking paper and prick the surface with a fork to prevent air bubbles.
  
Bake in a preheated fan oven at 200°C for 15 minutes.
While the crust bakes:
Prepare your desired pizza toppings, such as tomato sauce, cheese, vegetables, or meats.
Assembling the Pizza:
  
Remove the crust from the oven and spread a layer of tomato sauce over it.
  
Add your chosen toppings.
  
Return the pizza to the oven and bake for another 15 minutes, or until it reaches your desired level of doneness.
Nutritional Information (per 100 g of baked crust, without Parmesan or salami):
  
Energy: 194.30 kcal
  
Carbohydrates: 27.79 g
Sugar: 0.36 g
  
Fat: 5.97 g
Saturated Fat: 0.66 g
  
Protein: 7.35 g
  
Salt: 0.96 g
Important Note:
This product must be consumed after heat treatment.
Ingredients:
Red lentils, tapioca, fiber, husk, gluten-free baking powder, and sea salt.

Enjoy your delicious, homemade gluten-free lentil pizza!