Introduction: Multi-grain No-Yeast Pizza
Crispy, flaky no-yeast multi-grain pizza topped with crunchy vegetables and a spicy pizza sauce!
Step 1: INGREDIENTS NEEDED:
FOR THE 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
FOR THE MULTIGRAIN PIZZA CRUST:
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
TOPPINGS:
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.
Enjoy!!
Step 13:

Participated in the
Pizza Speed Challenge 2020
2 Comments
2 years ago
This looks delicious!
Reply 2 years ago
Thank you so much! )