Any lentils, any legumes will work! Each has it's own variation on flavor and texture of course. Below is basic recipe for pizza crust to give you an idea. I found garbanzos to be really really really good w/ a banana, cinnamon, and vanilla mashed and mixed into the batter, cooked in non-stick fry pan approximately med-low temp (w/lid most of the time). The lentil ones are more flexible than some others so can be used for loose roll-up/wrap without so much likelihood of tearing apart, though I think two layers like a Panini probably mo' bettah...
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Lentil Pizza Crust...
Soak lentils overnight. Drain well before measuring for recipe. For one 6-7 inch pizza, measure out 1 cup lentils into food processor. Add 1/2 tsp. oregano, 1/2 tsp. basil and 1/2 tsp. Italian herb blend (a couple tsps. nutritional yeast would add some flavor, too). Process into a batter. (May need to add a little water as you go to get a thick "batter" consistency)
Spread the batter on silicone baking liner, or parchment paper, on a cookie sheet. I spread mine to a 6-7 inch circle, a little more than 1/4 inch thick. Bake at 425 for 10 minutes. Remove from oven, peel off liner and flip onto cookie sheet. Spread with your pizza sauce (I used spaghetti sauce tonight), sprinkle with nutritional yeast, and add toppings. Return to 425 oven for 5 minutes to heat toppings, and enjoy!
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