In this article Explained healthy, homemade, and gluten-free version of pizza using a Pearl Millet (Bajra) base.
This recipe is an excellent alternative to traditional refined flour pizzas, focusing on nutrition without compromising on taste.
1. Ingredients
For the Pizza Base (Dough):
Bajra Flour (Pearl Millet): 1.5 cups (sieve through a fine mesh).
Rice Flour: 2 tbsp (for binding and crispness).
Salt: To taste.
Baking Powder: 2 pinches.
Red Chili Powder: ½ tsp.
Oil or Ghee: 1 tbsp.
Warm Water: As needed for kneading (do not boil).
For Toppings:
Sauce: Pizza sauce.
Vegetables: Onions (shredded), capsicum (lengthwise), jalapenos, and black olives.
Cheese: Any cheese of your choice (mozzarella works well).
Seasoning: Italian pizza seasoning and red chili flakes.
2. Preparation Steps
Making the Dough
Warm Water: Slightly warm some water in a pan; it should be warm to the touch but not boiling.
Mix Dry Ingredients: Combine bajra flour, rice flour, salt, baking powder, and red chili powder in a bowl.
Knead: Add 1 tbsp of oil. Gradually add the warm water, mixing with a spoon initially and then kneading by hand into a soft dough.
Resting: Do not let the dough rest for more than 5 minutes to keep it pliable.
Rolling the Base
Roll: Place a portion of the dough on parchment paper or between two plastic sheets. Dust with dry bajra flour.
Shape: Roll into a thick “rotli” or sheet. Use a sharp-edged lid or bowl to cut out perfect circles for the pizza base.
Roasting on Tawa
First Roast: Place the base on a medium-hot pan. Roast for 30–40 seconds on one side.
Flip & Oil: Flip carefully. Apply a little oil and cook one side completely until beautifully brown, while keeping the other side half-cooked.
Assembling & Final Cooking
Toppings: On the completely cooked side, apply pizza sauce, followed by vegetables, cheese, and seasonings.
Melt Cheese: Place the pizza back on the pan (half-cooked side down). Drizzle a little oil around the edges, cover with a lid, and cook on low-medium flame for 2–3 minutes until the cheese is melted and the crust is crisp.
3. Important Tips & Variations
Summer Precautions: Bajra is naturally warming for the body. If eating in summer, practice portion control.
Flour Alternatives: You can substitute bajra with other millet flours like Ragi (Finger Millet) or Sorghum (Jowar).
Topping Ideas: Feel free to use baby corn, mushrooms, or colored bell peppers.
Advance Prep: You can prepare the bases in advance by cooking one side fully and the other half-way, then storing them until you are ready to assemble and melt the cheese.
North Indian Street-Style Pav Bhaji Recipe
There’s a specific sound that defines a perfect evening in an Indian household—it’s the distinct kurum-kurum crunch of a thin-crust onion samosa. Whether you’re walking past a bustling street corner in Bangalore or sitting down for a rainy-day tea at home, the Irulli Samosa (Onion Samosa) is more than just a snack; it’s an emotion.…
Continue Reading Pocketful of Crunch: The Secret to Street-Style Onion Samosas at Home
This guide covers three traditional North Karnataka style garlic chutneys that are perfect for travel or long-term storage, along with the preparation of soft Bajra (Pearl Millet) Rotis. 1. Chunky Green & Red Chili Garlic Chutney Best for: Immediate consumption with fresh rotis. Ingredients: Large green and red chilies (less spicy variety) Garlic cloves Fenugreek…
Continue Reading 3 Types of Garlic Chutneys and Bajra Roti Recipe
Shukto is a traditional Bengali bitter-sweet vegetable stew, typically served as the first course of a meal. In This article Explained how to prepare a classic, creamy version of this delicacy. Ingredients Vegetables (Chopped into long pieces) Bitter Gourd (Ucche): 2 medium Potato (Alu): 2 medium Raw Papaya (Pepe): 1 cup Raw Banana (Kanchakala): 1…
In This article provides a quick, nutritious, and delicious breakfast option using oats and fresh vegetables. Ingredients Oats: 1 cup (Rolled or Instant) Besan (Gram Flour): 2-3 tbsp (for binding) Curd (Yogurt): 1/4 cup Vegetables: Finely chopped Onion, Tomato, Green Capsicum, and Carrots. Spices: Turmeric powder, Red chili powder, Cumin powder, and Salt. Herbs: Fresh…
In This article Explained how to make a refreshing, colorful, and delicious Falooda/Fruit Custard at home. It combines the creaminess of custard with the texture of vermicelli (sevai) and fresh fruits. Ingredients For the Base: Milk: 500ml (Full fat preferred) Vermicelli (Shavige): As per requirement Ghee: 2 tsp Sugar: 1/2 cup (adjust to taste) Custard…
“Mohabbat Ka Sharbat” is a famous refreshing summer drink traditionally made with milk, watermelon, and rose syrup. This version adds jelly and chia seeds for extra texture and cooling benefits. Ingredients For the Base & Toppings: Milk: Boiled and chilled (room temperature or cold). Watermelon: Some finely chopped, others scooped into small balls. Rose Syrup…
Continue Reading Mohabbat Ka Sharbat (Summer Refreshment) Recipe
Hi, I’m Shreejith! For over 5 years, I’ve been sharing my love for authentic flavors through My Indian Recipe. My mission is to simplify traditional Indian cooking—from regional classics to healthy modern twists—so you can easily “Taste the Tradition” in your own kitchen. Every recipe I share is crafted to bring a piece of India’s rich culinary heritage to your table.