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    Home » gluten free » Gluten Free Baking

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

    Published: Oct 9, 2012 · Modified: May 5, 2017 by Richa 55 Comments

    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.





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    « Pizza Round up. Chana Masala hummus Pizza, Quinoa crust and more. vegan
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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Paayel

      March 10, 2017 at 9:33 am

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

      Reply
      • Richa

        March 10, 2017 at 10:35 am

        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

      June 23, 2015 at 12:53 am

      Wondrous, thank you so much!

      Reply
    3. Leah

      January 27, 2015 at 7:32 pm

      Is there a substitute for the nutritional yeast?

      Reply
      • Richa

        January 27, 2015 at 9:04 pm

        omit it or use 1/2 tsp ground mustard

        Reply
    4. Bernie

      January 11, 2015 at 4:15 pm

      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
    5. Anonymous

      April 27, 2014 at 3:11 am

      I was wondering if you thought I could substitute buckwheat groats for the millet?in the crust.
      thanks it looks great!Dawn

      Reply
      • Richa

        April 27, 2014 at 6:48 am

        yup. any cooked grains or seed will work.

        Reply
      • Anonymous

        April 27, 2014 at 6:06 pm

        Thanks…i am
        gonna make it today!

        Reply
    6. Unknown

      January 16, 2014 at 12:18 am

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

      Reply
    7. Anonymous

      May 30, 2013 at 5:18 pm

      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

      Reply
    8. Corrin Radd

      January 06, 2013 at 1:15 am

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

      Reply
    9. Sunday Morning Banana Pancakes

      October 17, 2012 at 7:56 pm

      WOW – so amazing, yet another insanely awesome creation!

      Reply
    10. Alea Milham

      October 15, 2012 at 11:06 pm

      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. 🙂

      Reply
    11. April @ The 21st Century Housewife

      October 14, 2012 at 3:24 pm

      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.

      Reply
    12. JL

      October 14, 2012 at 11:12 am

      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!

      Reply
    13. Veganosaurus

      October 11, 2012 at 6:02 pm

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

      Reply
    14. Bobbie {the vegan crew}

      October 10, 2012 at 3:06 pm

      Do you deliver? 😉

      Reply
    15. pizza fulham

      October 10, 2012 at 12:20 pm

      This comment has been removed by a blog administrator.

      Reply
    16. Mandee

      October 10, 2012 at 6:17 am

      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 😀

      Reply
    17. Cadry

      October 10, 2012 at 3:46 am

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

      Reply
    18. glutenfreehappytummy.com

      October 10, 2012 at 2:31 am

      oh my gosh that crust sounds magnificent!!

      Reply
    19. Little Sis

      October 10, 2012 at 1:12 am

      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.

      Reply
    20. Kristy

      October 09, 2012 at 9:01 pm

      Pizza with okra needs to happen in my life, ASAP! 😉

      Reply
    21. Kiersten @ Oh My Veggies

      October 09, 2012 at 7:40 pm

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

      Reply
    22. Harini

      October 09, 2012 at 6:59 pm

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

      Reply
    23. Kammie @ Sensual Appeal

      October 09, 2012 at 5:23 pm

      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 🙂

      Reply
    24. VeganFling

      October 09, 2012 at 5:15 pm

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

      Reply
    25. ANU

      October 09, 2012 at 2:53 pm

      wow very nice and so so healthy….

      B-O-O-O-O Halloween

      Event Oct 5th to Nov 5th
      SYF&HWS – Cook with Spices

      South Indian Cooking

      (SIC) Series

      Reply
      • Richa

        October 09, 2012 at 5:09 pm

        Thanks Anu

        Reply
    26. lysa jordan

      October 09, 2012 at 2:46 pm

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

      Reply
      • Richa

        October 09, 2012 at 5:09 pm

        Thanks Lysa

        Reply
    27. Caitlin

      October 09, 2012 at 2:08 pm

      i LOVE this one!!! this one i’m making for myself and NOT SHARING!

      Reply
      • Richa

        October 09, 2012 at 5:09 pm

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

        Reply
    28. Kier

      October 09, 2012 at 1:12 pm

      Love the idea for the crust!

      Reply
      • Richa

        October 09, 2012 at 5:08 pm

        Thanks Kier

        Reply
    29. Gabby @ the veggie nook

      October 09, 2012 at 10:40 am

      You should probably open up a pizzeria….just sayin’… 😉

      Reply
      • Richa

        October 09, 2012 at 5:08 pm

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

        Reply
    30. Leanne @ Healthful Pursuit

      October 09, 2012 at 9:57 am

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

      Reply
      • Richa

        October 09, 2012 at 5:07 pm

        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 😉

        Reply
    31. Bex @ Vegan Sparkles

      October 09, 2012 at 8:21 am

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

      Reply
      • Richa

        October 09, 2012 at 5:07 pm

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

        Reply
    32. Jeni T

      October 09, 2012 at 8:03 am

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

      Reply
      • Richa

        October 09, 2012 at 5:03 pm

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

        Reply
    33. narf7

      October 09, 2012 at 7:40 am

      Pretty please can we have the recipe for the homemade cheddar? 🙂

      Reply
      • Richa

        October 09, 2012 at 5:03 pm

        🙂 i’ll post it next.. though i have to still get it more stringy. but it tastes great!:)

        Reply
        • Robin

          February 04, 2020 at 11:25 am

          Thank you, how do we get cheddar recipe?

          Reply
          • Richa

            March 08, 2020 at 3:06 pm

            from here – https://www.veganricha.com/2012/10/deep-dish-jalapeno-popper-pie-with.html

            Reply
      • vedgedout.com

        October 09, 2012 at 5:41 pm

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

        Reply

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