Vegan Pizza Mofo (Month of food) Post 7. Yes, I am 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 (masala potatoes) and he added loads of spinach 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 the sauce/toppings for 20 minutes and then add sauce 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, since it is anyway in the crust:) You can substitute millet with cooked quinoa, but the crust will be less sturdy as quinoa is a larger grain.
Add other flavorings per taste( mustard powder, spice blends of choice) and whisk to combine.
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
Makes a small 9-10 inch
Crust:
1/4 cup water
1-2 teaspoons nutritional yeast
1 Tablespoon Extra virgin olive oil – evoo
Bell peppers sliced
Golden cherry tomatoes
Okra chopped
Kalamata Olives
dried herbs
red pepper flakes
Cheese of choice
Drop the thick batter on parchment lined sheet.
Spread the batter using circular motion to a 1/4 inch thick crust. 9 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.
Paayel
I have seen a lot of recipes online which calls for millet to be used.. which millet should be used.
Richa
its hulled pearl millet which is light yellow colored. I think most millets have similar cooking times and can be used interchangeably. Use whichever is easily available.
Pongodhall
Wondrous, thank you so much!
Leah
Is there a substitute for the nutritional yeast?
Richa
omit it or use 1/2 tsp ground mustard
Bernie
Loved this recipe. We’re not vegans or vegetarians; not needing gluten free either; just retirees enjoying discovering enjoyable alternatives. Thanks for sharing your “creative recipes”. Just had this and it was wonderfully delicious and looked amazing too. Will make for company for sure!
Anonymous
I was wondering if you thought I could substitute buckwheat groats for the millet?in the crust.
thanks it looks great!Dawn
Richa
yup. any cooked grains or seed will work.
Anonymous
Thanks…i am
gonna make it today!
Unknown
Sorry, just saw it answered in the recipe: ~10 inches. Thanks.
Anonymous
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
https://www.hearthealthypizza.com
Corrin Radd
I finally got around to making this one–yummy–great way to eat kale too.
Sunday Morning Banana Pancakes
WOW – so amazing, yet another insanely awesome creation!
Alea Milham
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. 🙂
April @ The 21st Century Housewife
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.
JL
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!
Veganosaurus
Woah! This is the first time I’m seeing Ladiesfinger on Pizza and it looks like a yum idea!!
Bobbie {the vegan crew}
Do you deliver? 😉
pizza fulham
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Mandee
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 😀
Cadry
Look at that gorgeous crust! And it even has kale inside! Now, there’s a pizza you can feel good about eating!
glutenfreehappytummy.com
oh my gosh that crust sounds magnificent!!
Little Sis
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.
Kristy
Pizza with okra needs to happen in my life, ASAP! 😉
Kiersten @ Oh My Veggies
You are so creative, Richa! Every one of these pizzas totally makes my mouth water and this one is no exception!
Harini
I would eat the cooked millet without baking too.:D I love how you come up with so many versions! Bravo!
Kammie @ Sensual Appeal
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 🙂
VeganFling
Love all the creative toppings! It sounds like so many great flavors going on in this pizza. 🙂
ANU
wow very nice and so so healthy….
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Richa
Thanks Anu
lysa jordan
It looks so delicious, your pizzas are fabulous ! You really are the vegan pizza queen !
Richa
Thanks Lysa
Caitlin
i LOVE this one!!! this one i’m making for myself and NOT SHARING!
Richa
🙂 i am sure dayv will want one for him too:)
Kier
Love the idea for the crust!
Richa
Thanks Kier
Gabby @ the veggie nook
You should probably open up a pizzeria….just sayin’… 😉
Richa
i will need to hire cooks. i can never make something again and again which tastes the same:)
Leanne @ Healthful Pursuit
Wow, this recipe looks divine… now, if only I could teach my hubby to make me dinner! Burnt garlic sounds great!
Richa
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 😉
Bex @ Vegan Sparkles
Kale in the pizza base??!! I KNOW I’m in VeganMoFo land now! hehe. It looks gorgeous!
Richa
I have a large bunch of Kale harvest frm my garden.. so watch for it everywhere:)
Jeni T
That looks AWESOME! I’ve never cooked with millet before.
Richa
It cooks really quickly. and picks up the spices really well.
narf7
Pretty please can we have the recipe for the homemade cheddar? 🙂
Richa
🙂 i’ll post it next.. though i have to still get it more stringy. but it tastes great!:)
Robin
Thank you, how do we get cheddar recipe?
Richa
from here – https://www.veganricha.com/2012/10/deep-dish-jalapeno-popper-pie-with.html
vedgedout.com
Can’t wait to see what you come up with! I love the millet crust, millet is one of my favorite grains!