Millet Chickpea Kale Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers. glutenfree vegan recipe

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Vegan Pizza Mofo Post 7. Yes, Overusing the black board for the pictures:)
Hubbs comes home early these days(15 minutes early than normal :P) because he wants to be surprised by the new pizzas everyday. After eating regular food on Friday evening and all of Saturday, He was wondering if I was going to fix a pizza on Sunday. But that was my rest day, so he fixed us some dinner :) He makes a mean aloo sabji and he added loads of Kale to it along with his signature burnt garlic. And now its Monday, Pizza day.

I fixed up this Quiche Pizza today. Another fun gluten free and yeast free crust. Topped with some golden cherry tomatoes(because I need to finish them up), green bell pepper from our garden, Okra(because hubbs loves Okra) and Olives. Hubbs' verdict.. yumm.:)




The pizza can be easily converted to a quiche. Add the veggies and cheese to the batter and bake for 35 minutes into a crustless quiche in a pan. 

I added some herbs while cooking the millet and some to the crust batter as well. The crust is not a crunchy crust. Its a soft crust like the sprouted bean crusts and holds up well with light and medium heavy toppings. If you want to use a sauce/pesto on the crust. Then bake the crust without without the sauce/toppings for 20 minutes and then load it and continue.

Steps:

Wash the millet and cook in 3/4 cup water, salt, dried herbs cumin powder, on low heat until all the water is absorbed. I added a little chili powder too.

Millet cooks quicker than Quinoa and will get mushy easily if cooked longer and with more liquid. Once the grain is tender. Take off heat. fluff up and keep ready. Though for this recipe, mushy millet works too:) You can substitute millet with cooked quinoa, but the crust will be less sturdy as it is a larger grain.



In a bowl, add the chickpea flour, flaxmeal, salt, baking powder, spices, herbs, nutritional yeast and mix well.
Add other flavorings per taste( mustard powder, spice blends of choice) and whisk to combine.



Add the coconut milk, water, evoo and whisk.



To this add the cooked millet and kale/greens.



Drop the thick batter on parchment lined sheet.



Spread the batter using circular motion to a 1/4 inch thick crust. 10-12 inch round



Top with the veggies, salt, pepper, and bake in preheated 365 degrees F for 30-35 minutes



and then 400 degrees F for 3-4 minutes to crisp up the crust, or longer per preference.



Millet Chickpea Kale Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers
Gluten, yeast, corn, nut, soy, dairy, egg free. Can be made oil free


Ingredients:
Crust:
1/4 cup uncooked whole Millet grain. (cook in 1.5 times water, with 1/4 teaspoon salt, dried parsley, cumin powder. will yield about a cup cooked millet)
2 Tablespoons flaxmeal
1/4 cup chickpea flour
1/2 teaspoon baking powder
1/3 teaspoon salt
1/4 cup coconut milk
1/4 cup water
1/2-1 teaspoon herbs of choice( I used parsley, this weeks fave herb :))
1-2 teaspoons nutritional yeast
1-2 large Kale leaves chopped fine
1/2 green chili chopped or red pepper flakes to taste
1 Tablespoon Extra virgin olive oil - evoo

Toppings:
Bell peppers sliced
Golden cherry tomatoes
Okra chopped
Kalamata Olives
dried herbs
red pepper flakes
Cheese of choice

Method:
Wash the millet and cook in 3/4 cup water, salt, dried herbs cumin powder, on low heat until all the water is absorbed. 12-15 minutes
In a bowl, add the chickpea flour, flaxmeal, salt, baking powder, spices, herbs, nutritional yeast and mix well. Add other flavorings per taste(mustard powder, spice blends)
Add the coconut milk, water, evoo and whisk.
To this, add the cooked millet and kale.
Drop the thick batter on parchment lined sheet.
Spread the batter using circular motion to a 1/4 inch thick crust. 10-12 inch base.
Top with the veggies, herbs, salt, pepper and bake in preheated 365 degrees F for 30-35 minutes and then 400 degrees F for 3-4 minutes to crisp up the crust.
I topped the Pizza with some Daiya mozzarella for the pictures and then with some home made cheddar slices before serving. The Cheddar went very well with the Pizza too. 
Cool the crust for 2 minutes, slice and serve.



This Pizza is being shared at Slightly Indulgent Tuesdays. Hearth and soul bloghop, Allergy Free wednesdays


38 comments:

  1. Pretty please can we have the recipe for the homemade cheddar? :)

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    Replies
    1. :) i'll post it next.. though i have to still get it more stringy. but it tastes great!:)

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    2. Can't wait to see what you come up with! I love the millet crust, millet is one of my favorite grains!

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  2. That looks AWESOME! I've never cooked with millet before.

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    1. It cooks really quickly. and picks up the spices really well.

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  3. Kale in the pizza base??!! I KNOW I'm in VeganMoFo land now! hehe. It looks gorgeous!

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    Replies
    1. I have a large bunch of Kale harvest frm my garden.. so watch for it everywhere:)

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  4. Wow, this recipe looks divine... now, if only I could teach my hubby to make me dinner! Burnt garlic sounds great!

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    Replies
    1. the burnt garlic was an accident which tasted really good and now its his specialty, just the right amount of burn before everything becomes black and inedible ;)

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  5. You should probably open up a pizzeria....just sayin'... ;)

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    Replies
    1. i will need to hire cooks. i can never make something again and again which tastes the same:)

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  6. Love the idea for the crust!

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  7. i LOVE this one!!! this one i'm making for myself and NOT SHARING!

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    1. :) i am sure dayv will want one for him too:)

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  8. It looks so delicious, your pizzas are fabulous ! You really are the vegan pizza queen !

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  9. Love all the creative toppings! It sounds like so many great flavors going on in this pizza. :)

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  10. I'm a huge fan of homemade pizzas :)

    I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I'd love for you to check out as well :)

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  11. I would eat the cooked millet without baking too.:D I love how you come up with so many versions! Bravo!

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  12. You are so creative, Richa! Every one of these pizzas totally makes my mouth water and this one is no exception!

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  13. Pizza with okra needs to happen in my life, ASAP! ;-)

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  14. I am very intrigued by this. We make homemade pizza every Friday and a variety of dietary restrictions we're toying with. I look forward to adding this to our pizza repertoire.

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  15. oh my gosh that crust sounds magnificent!!

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  16. Look at that gorgeous crust! And it even has kale inside! Now, there's a pizza you can feel good about eating!

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  17. Richa, this is yet another amazing looking pizza and it's gf and soy free - yay! Thanks so much again for creating this, I will be trying this very soon :D

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  18. The three pizzas choices, spicy chicken, ham and pineapple and cheese and tomato, contain zinc, calcium, fibre, iron and vitamins A,C and E, providing nearly one-third the necessary daily amounts of these vitamins and minerals.

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  19. Woah! This is the first time I'm seeing Ladiesfinger on Pizza and it looks like a yum idea!!

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  20. This looks incredible! The use of millet is inspired! I linked up to you today in my week 2 round-up of awesome Vegan MoFo posts!

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  21. What a wonderful pizza - I love the crust! No wonder your husband has been coming home early for the delicious pizzas you have been making! I do like how you've photographed them on the boards - they look so appetizing.

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  22. Your pizza looks amazing! I have pinned this to try...I'm trying to move myself away from refined grains, though my kids are protesting. :)

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  23. WOW - so amazing, yet another insanely awesome creation!

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  24. I finally got around to making this one--yummy--great way to eat kale too.

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  25. Great concept... I've done something similar with cooked rice and chickpea flour (don't remember if it's in my book or not), but regardless, I'm always up for a good new millet-based recipes. It looks tasty and is certainly ingenious. Will certainly give it a try!

    Best, Mark
    http://www.hearthealthypizza.com

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  26. Sorry, just saw it answered in the recipe: ~10 inches. Thanks.

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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