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5 from 1 vote

Missir Wot Pizza - Ethiopian Red lentil stew, Kale on Gluten free Teff Pizza Crust. vegan recipe

Missir Wot Pizza - Ethiopian Red lentil stew, Kale on Gluten free Teff Pizza Crust. vegan recipe
Prep Time2 hrs
Cook Time1 hr 10 mins
Total Time3 hrs 10 mins
Course: Pizza
Cuisine: fusion
Servings: 2
Calories: 546kcal
Author: Vegan Richa

Ingredients

Crust:

  • 1/3 cup water
  • 1 teaspoon active yeast
  • 2 teaspoons raw sugar
  • 1/4 cup teff flour
  • 1/4 cup oat flour
  • 2 Tablespoons tapioca starch
  • 2 Tablespoons potato starch
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoon extra virgin olive oil evoo
  • a generous pinch of cumin powder optional

Missir Wot: Whole Red lentil stew

  • 1/2 cup whole lentils sabut Masoor, brown lentils soaked for atleast 2 hours to overnight
  • 2 cups water
  • 2 teaspoons extra virgin olive oil
  • 1/2 medium onion chopped
  • 4-5 garlic cloves
  • 1/3 teaspoon salt
  • 2 teaspoons Berbere spice

Toppings:

  • Chopped Kale or other greens
  • Shredded vegan cheese
  • Chopped cilantro or fresh herbs of choice

Instructions

  • Miss wot: Whole Red lentil Stew:
  • In a pressure cooker or pan, add oil and heat over low-medium.
  • Add the onion and garlic and cook until translucent. 10-12 minutes.
  • Add the berbere spice and mix. cook for a minute.
  • Add the soaked lentils, salt and water. Mix well and cook over medium for 2 whistles in whistling pressure cooker then on low for 15 minutes. ( 10 minutes after the pressure has reached for electric pressure cooker)
  • If using pan, Add them to the onion mixture along with salt, water and cook on medium, partially covered until the lentils start to disintegrate. 40-45 minutes.
  • Taste and adjust salt and spice, take off heat and keep ready.
  • You can also use pink/red lentils for a quicker cooking time
  • Crust:
  • In a bowl, add warm water, yeast and sugar, Mix well and let sit for 10 minutes or until frothy.
  • In another bowl. mix all the flours, starches, salt, baking powder and spice/cumin if using.
  • Add dry flours to yeast mixture. Add evoo and vinegar and whisk into a smooth batter.
  • Let the batter sit for 1.5 hours. The batter with rise and become spongy.
  • Mix it and drop onto parchment lined sheet.
  • Drizzle a teaspoon of evoo and 'lightly' pat down the batter into desired shape using your hands. Spray water liberally on top.
  • (you can also make the crust in an 8 inch cake pan to make a slightly fatter and even more softer crust like this gf Oat focaccia crust.
  • Preheat the oven to 375 degrees F / 190ºc. and let the crust sit near the oven or in a warm place for 10 to 15 minutes. you should see that the crust rises a bit.
  • Bake in preheated 375 degrees F / 190ºc for 10 minutes. Place a foil on the baking sheet without touching the top of the batter if possible, during baking.
  • Take crust out and load with chopped kale and then Missir wot lentils and cheese of choice. I used Daiya Cheddar.
  • Spray water on the edges and bake for another 8-10 minutes.
  • Take pizza out, top with fresh herbs. Let sit for a minute before slicing.
  • Best served hot.

Notes

Nutritional values based on one serving

Nutrition

Calories: 546kcal | Carbohydrates: 85g | Protein: 22g | Fat: 13g | Saturated Fat: 2g | Sodium: 593mg | Potassium: 973mg | Fiber: 21g | Sugar: 6g | Vitamin A: 3375IU | Vitamin C: 48.1mg | Calcium: 162mg | Iron: 7.8mg