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Ingredients:
For the Millet Crust:
- 1 cup millet flour (you can use a mix of buckwheat, ragi, jowar, and/or bajra)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon dried herbs (such as oregano or thyme)
- 1/2 teaspoon garlic powder
- 1/4 cup water (adjust as needed)
For the Pizza Toppings:
- 1-2 tsp Tomato sauce or pizza sauce
- 1 cup Vegetables, thinly sliced or chopped such as - (bell peppers, onions, capsicum, tomatoes, spinach, mushrooms)
- 2-3 small Paneer cubes
- Feta cheese
- Fresh herbs for garnish (such as coriander or mint leaves)
- Salt, pepper, and other spices as per taste
Instructions:
- In a mixing bowl, combine the millet flour, whole wheat flour, yogurt, baking powder, and salt.
- Gradually add water and knead to form a smooth dough. Let it rest for 15-20 minutes.
- Divide the dough into equal-sized portions. Roll out each portion into thin rounds or ovals to make wraps/pizza bases.
- Heat a non-stick pan or griddle over medium heat. Place the rolled-out millet bases on the pan and cook for 2-3 minutes on each side until lightly browned and cooked through. Set aside.
- Preheat your oven to 200°C (400°F) if making pizza.
- Spread tomato sauce or pizza sauce evenly over each millet base.
- Sprinkle grated paneer or shredded chicken (if using) over the sauce.
- Add sliced bell peppers, red onion, corn kernels, and black olives evenly over the toppings.
- Sprinkle with chopped fresh coriander leaves, dried herbs, salt, and pepper.
- Place the topped millet bases on a baking sheet or pizza stone.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown and the toppings are heated through.
- Place a portion of the prepared toppings in the center of each millet base.
- Fold the sides of the base over the filling to form a wrap.
- Cut the pizza into slices or serve the wraps whole.
