Published: · Modified: by Richa 55 Comments
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 besurprisedby 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.
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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Reader Interactions
Comments
Paayel
I have seen a lot of recipes online which calls for millet to be used.. which millet should be used.
Reply
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.
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Pongodhall
Wondrous, thank you so much!
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Leah
Is there a substitute for the nutritional yeast?
Reply
Richa
omit it or use 1/2 tsp ground mustard
Reply
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!
Reply
Anonymous
I was wondering if you thought I could substitute buckwheat groats for the millet?in the crust.
thanks it looks great!DawnSee AlsoVendakka stir fry recipe, okra stir fry - Raks Kitchen3 Non-Slimy Okra RecipesSavor This Summer Staple with Our 10 Favorite Okra RecipesThe BEST Southern Succotash Recipe ONLINEReply
Richa
yup. any cooked grains or seed will work.
Reply
Anonymous
Thanks…i am
gonna make it today!Reply
Unknown
Sorry, just saw it answered in the recipe: ~10 inches. Thanks.
Reply
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.comReply
Corrin Radd
I finally got around to making this one–yummy–great way to eat kale too.
Reply
Sunday Morning Banana Pancakes
WOW – so amazing, yet another insanely awesome creation!
Reply
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. 🙂
Reply
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.
Reply
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!
Reply
Veganosaurus
Woah! This is the first time I’m seeing Ladiesfinger on Pizza and it looks like a yum idea!!
Reply
Bobbie {the vegan crew}
Do you deliver? 😉
Reply
pizza fulham
This comment has been removed by a blog administrator.
Reply
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 😀
Reply
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!!
Reply
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.
Reply
Kristy
Pizza with okra needs to happen in my life, ASAP! 😉
Reply
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!
Reply
Harini
I would eat the cooked millet without baking too.:D I love how you come up with so many versions! Bravo!
Reply
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 🙂
Reply
VeganFling
Love all the creative toppings! It sounds like so many great flavors going on in this pizza. 🙂
Reply
ANU
wow very nice and so so healthy….
Event Oct 5th to Nov 5th
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Reply
Richa
Thanks Anu
Reply
lysa jordan
It looks so delicious, your pizzas are fabulous ! You really are the vegan pizza queen !
Reply
Richa
Thanks Lysa
Reply
Caitlin
i LOVE this one!!! this one i’m making for myself and NOT SHARING!
Reply
Richa
🙂 i am sure dayv will want one for him too:)
Reply
Kier
Love the idea for the crust!
Reply
Richa
Thanks Kier
Reply
Gabby @ the veggie nook
You should probably open up a pizzeria….just sayin’… 😉
Reply
Richa
i will need to hire cooks. i can never make something again and again which tastes the same:)
Reply
Leanne @ Healthful Pursuit
Wow, this recipe looks divine… now, if only I could teach my hubby to make me dinner! Burnt garlic sounds great!
Reply
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 😉
Reply
Bex @ Vegan Sparkles
Kale in the pizza base??!! I KNOW I’m in VeganMoFo land now! hehe. It looks gorgeous!
Reply
Richa
I have a large bunch of Kale harvest frm my garden.. so watch for it everywhere:)
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Jeni T
That looks AWESOME! I’ve never cooked with millet before.
Reply
Richa
It cooks really quickly. and picks up the spices really well.
Reply
narf7
Pretty please can we have the recipe for the homemade cheddar? 🙂
Reply
Richa
🙂 i’ll post it next.. though i have to still get it more stringy. but it tastes great!:)
Reply
Robin
Thank you, how do we get cheddar recipe?
Reply
Richa
from here – https://www.veganricha.com/2012/10/deep-dish-jalapeno-popper-pie-with.html
Reply
vedgedout.com
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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