This post contains affiliate links. Please see our disclosure policy.

Kale Millet Chickpea quiche Pizza topped with okra, tomatoes and olives | Vegan Richa #vegan #glutenfree #yeastfree

 

 

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.:)

Kale Millet Chickpea quiche Pizza topped with okra, tomatoes and olives | Vegan Richa

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.



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
Makes a small 9-10 inch 

Ingredients:
Crust:
1/4 cup uncooked whole Millet grain. (cook in 2-3 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, a generous pinch each of salt, italian blend, 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, chili and kale.
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.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

Read More

You May Also Like

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

55 Comments

  1. Paayel says:

    I have seen a lot of recipes online which calls for millet to be used.. which millet should be used.

    Reply
    1. Richa says:

      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.

      Reply
  2. Pongodhall says:

    Wondrous, thank you so much!

    Reply
  3. Leah says:

    Is there a substitute for the nutritional yeast?

    Reply
    1. Richa says:

      omit it or use 1/2 tsp ground mustard

      Reply
  4. Bernie says:

    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!

    Reply