Introduction: Multi-grain No-Yeast Pizza

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Crispy, flaky no-yeast multi-grain pizza topped with crunchy vegetables and a spicy pizza sauce!



3 large tomatoes

1 medium onion

2 to 3 green chillies/jalapenos/Serrano

2 cloves garlic

1 cup tomato puree (canned or from carton)

1 tsp Italian seasoning

½ tsp dried oregano

1 tsp sugar

Salt to taste


1 cup multigrain flour/whole wheat flour

1 cup oat flour

¼ cup cornmeal or fine semolina

1 tsp baking powder

½ to 2/3 cup milk or water

¼ cup oil

Salt to taste


1 large bell pepper or capsicum, some cut into juliennes and some sliced into rings

8 to 10 button mushtrooms, sliced

1 small onion, sliced

8 to 10 green or black olives, sliced

Few jalapeno pickled pepper slices

1 cup shredded mozzarella cheese

1 cup shredded cheddar cheese

Step 2: First Prepare the Pizza Sauce:

Blend tomatoes, onions, garlic and green chillis to a fine puree.

Pour into a large saucepan along with the dried herbs, tomato puree, salt and sugar.

Step 3:

Bring to a boil, adjust the seasonings and simmer on low heat until you get the desired consistency; stirring often in between.

Let cool.

Step 4: Now Make the Crust:

Preheat oven to 220 degrees C or 425 F.

Blitz or blend oats in a blender to a fine powder.

Step 5:

In a large mixing bowl, combine the flours; multigrain or whole wheat and oat flours (finely blend 1 ¼ cup of oats to make a fine powder) and cornmeal or semolina (I did not have cornmeal, so I have used semolina) well.

Step 6:

Add oil, salt to taste and milk or water to make a soft dough.

Step 7:

With greased hands, pat this mixture (it will not be like yeast dough) into a greased 14-inch pizza pan until the edges, joining the split portions as you go.

Try to make it as thin a crust as possible.

The edges will be rustic; that is what gives this pizza its charm. Build up the edges.

Step 8:

Bake in the preheated oven for 12 to 15 minutes until lightly browned.

Step 9: To Assemble the Pizza:

Chop and slice vegetables, olives and jalapenos. Grate the cheeses.

Spread pizza sauce evenly over the crust.

Sprinkle the chopped and sliced toppings and grated cheeses evenly.

Step 10:

Return to the hot oven and bake another 10 to 15 minutes until the cheeses have melted and the vegetables have cooked.

Step 11:

Remove from oven, slice into wedges with a pizza cutter or sharp knife and serve crisp, flaky, multigrain vegetable pizza immediately.

Step 12:

For additional toppings you can use crushed red chilli pepper or dried mixed herbs.

Combined with a tossed salad and a juice, it is the perfect healthy dinner option.


Step 13:

Pizza Speed Challenge 2020

Participated in the
Pizza Speed Challenge 2020