Multigrain No-Yeast Instant Pizza

 


Multigrain Instant No-Yeast Pizza is your go-to pizza when you are longing to have a slice of pizza like right now!!! With whole wheat or multi-grain flour, oats and semolina or cornmeal, you can satiate your pizza craving in a jiffy!

As you know by now, I would prefer to have pizzas every week; but with maida (all-purpose flour; APF)) in them, not a good idea!  With all the” whole wheat”, “multigrain” and “healthy” words thrown around nowadays, I too joined the bandwagon and now my pizzas are either whole wheat or not at all!

Believe me, once you try making your pizzas with whole wheat flour, you will never go back to APF. I have heard of pizzas being dense, tough etc. with whole wheat, but done right, you will get a super crispy, tasty pizza and every bite will feel like you are doing your body good!

Today, I will be sharing another easy pizza recipe that is good for you and that too no kneading or waiting for the yeast to prove! This multigrain no-yeast instant pizza recipe was shared by one Mr. Tony Rivera ages ago in the magazine Better Homes and Garden. I had this habit of cutting out recipes I like and storing them in a file. This was one of them.

I just found this piece of paper in one of my cookbooks (I must have popped it in as a bookmark sometime!) and was so eager to try it. What is not to love in this pizza?

It is:

Multigrain

Healthy

Crispy

Instant

No yeast

If you have pizza sauce already made (homemade or store bought), bringing this pizza to your table will not take much time. What intrigued me was oats flour and cornmeal in them. Oats are just blitzed to a fine powder and I did not have cornmeal, so I substituted fine semolina instead. I have always used semolina to dust my pizza pan after greasing; this produces a super crispy texture to the bottom of the crust.

Just mix the whole wheat flour, oats flour and cornmeal or semolina with oil, salt and some milk or just water to a soft dough. Pat on a greased pizza pan; it will not stretch like regular pizza crusts. You will have to keep pushing the crust to the sides with your fingers, joining the split portions as you go. Make it as thin as possible and build up a crust at the edge.

Once baked, this crust turns crispy, golden brown and will have the texture of biscuits, like any no-yeast pizza that has baking powder instead of yeast. Slather your favorite pizza sauce and vegetable (or meat) toppings with lots of cheese (either just mozzarella or a combination of mozzarella and cheddar cheese).

Bake again until the cheese has melted and is starting to brown. That is it! Wasn’t that easy? Another no-yeast pizza you can try is my pizza using yogurt. Hop on over there and save the recipe to make it another day! If you still prefer making pizza with yeast and APF or maida, then do try my easy homemade vegetarian pizza.

Love to have anything that tastes like pizza? Then you must try:

Homemade Vegetarian Calzones

Pizza Pav/Sliders

Pull-Apart Mini Pizza Bites

Deep-dish Stuffed Spinach Pizza

 


How to make Multigrain No-yeast Instant Pizza:

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.

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

Let cool.

Now make the crust:

Preheat oven to 220 degrees C or 425 F.

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

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.

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

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.

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

Remove from oven.

To make 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.

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

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

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!!

Multi-Grain No-yeast Instant Pizza

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 3

Multi-Grain No-yeast Instant Pizza

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

Ingredients

    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 pizza crust:
  • 1 cup multigrain flour/whole wheat flour
  • 1 cup oat flour
  • ¼ cup cornmeal or fine sooji/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 julienned 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

Instructions

    To prepare the pizza sauce:
  1. Blend tomatoes, onions, garlic and green chillis to a fine puree.
  2. Pour into a large saucepan along with the dried herbs, tomato puree, salt and sugar.
  3. Bring to a boil, adjust the seasonings and simmer on low heat until you get the desired consistency; stirring often in between.
  4. Let cool.
  5. To make the crust:
  6. Preheat oven to 220 degrees C or 425 F.
  7. 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.
  8. Add oil, salt to taste and milk or water to make a soft dough.
  9. With greased hands, pat this mixture (it will not be like yeast dough) into a greased 14-inch pizza pan until the edges. 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.
  10. Bake in the preheat oven for 12 to 15 minutes until lightly browned.
  11. Remove from oven.
  12. To make the pizza:
  13. Chop and slice vegetables, olives and jalapenos. Grate the cheeses.
  14. Spread pizza sauce evenly over the crust. Sprinkle the chopped and sliced toppings and grated cheeses evenly.
  15. Return to the hot oven and bake another 10 to 15 minutes until the cheeses have melted and the vegetables have cooked.
  16. Remove from oven, slice into wedges with a pizza cutter or sharp knife and serve crisp, flaky, multigrain vegetable pizza immediately.
  17. For additional toppings you can use crushed red chilli pepper or dried mixed herbs.
  18. Combined with a tossed salad and a juice, it is the perfect healthy dinner option.
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