Besan Quinoa Pizza

YEAST FREE VEGAN PIZZA CRUST RECIPE

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Easy Gluten free Yeast free Vegan Pizza Crust Recipe. How to make the best yeast-free healthy crust with just 4 main ingredients. Gum-free Soy-free Recipe

Recipe type: Pizza

Cuisine: American

Serves: 1

INGREDIENTS

• 1 cup besan flour (gram flour)
• 1/4 cup quinoa
• 2 Tbsp brown rice flour or white rice flour
• 1 Tbsp coconut flour (or use more chickpea flour)
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp garlic powder
• ½ tsp salt
• 
  
• Wet:
• 1 Tbsp oil
• ½ tsp lemon juice
• ¾ cup + 2 Tbsp water
• 
  
• Toppings:
• Marinara or other pizza sauce
• Spinach 
• Broccoli 
• Cherry tomato
• Onions
• Pineapples
• Jalapeno
• Any cheese

INSTRUCTIONS

1. Roast the chickpea flour in a large skillet over medium heat for 4 to 5 minutes. Stir once every minute for the first 2 minutes. Then every 20 seconds. Cool and transfer to a bowl. Roasted flour gives a better flavor profile. You can skip the roasting and use the chickpea flour as is in the batter..
2. Add the rest of the dry ingredients to the chickpea flour bowl and whisk well.
3. Cook the quinoa as per instructions on the pack and add to the mix.
4. Add lemon juice to ¾ cup water and add to the bowl. Add oil and mix or whisk until there are no lumps. Add 1 to 2 tbsps more water and mix in to make a thick batter. Let the mixture sit for 5 minutes.
5. Meanwhile, Preheat the oven to 400 degrees F.
6. If the batter is too thick/stiff, add 1 to 2 tsp more water and mix in. Drop the thick batter on parchment lined baking sheet. Spray water on the batter. Use a large spoon or spatula to spread it into a circle. Spray water on the batter to avoid sticking to the spatula while spreading.
7. Bake the crust for 12 minutes. Remove from oven and top with sauce, veggies, cheese of choice.
   
   
   
   
   
   
   
   
8. Bake again for 12 to 14 minutes. Broil for a minute to crisp or melt the cheese if needed.
   
9. Cool for 2 minutes before slicing. (The ones I made are single serve)

Lifafa (Envelope) mixed vegetable paratha

For The Dough

1 cup whole wheat flour (gehun ka atta)

1 tsp oil

salt to taste


For The Stuffing

1 tbsp oil

1/2 tsp cumin seeds (jeera)

1/2 cup chopped onions

1 cup inely chopped and boiled vegetables (carrot , green peas and french beans)

1/2 cup chopped and boiled cauliflower

1 cup boiled and mashed potatoes

1 1/2 tsp chilli powder

1/4 tsp turmeric powder (haldi)

1/2 tsp garam masala

2 tsp lemon juice

2 tbsp chopped coriander (dhania)

salt to taste




Other Ingredients

1 tbsp plain flour (maida)

whole wheat flour (gehun ka atta) for rolling

oil for cooking


For Serving

green chutney

tomato ketchup

For the dough

1.  Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

1.  Heat the oil in a broad non-stick pan and add the cumin seeds.

2.  When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.

3.  Add the mixed vegetables, cauliflower, potatoes, chilli powder, turmeric powder, garam masala, lemon juice, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

Next steps:

1.  Combine the plain flour and 1 tbsp of water in a bowl and mix well. Keep aside.

2.  Divide the stuffing into 6 equal portions and keep aside.

3.  Divide the dough into 6 equal portions.

4.  Roll each portion of the dough into a 175 mm. (7”) diameter circle, using a little whole wheat flour for rolling.

5.  Cook each roti lightly on both the sides on a hot tava (griddle) and keep aside.

6.  Place a roti on a clean, dry surface and place a portion of the stuffing horizontally in the centre.

7.  Fold the upper half of the roti over the stuffing.

8.  Apply a little plain flour-water paste on the edges of the lower half of the roti and fold it over the stuffing to overlap it.

9.  Seal both the edges using a little plain flour-water paste to form a lifafa.

10.                Heat a non-stick tava (griddle) grease it with oil, cook the paratha, using a little more oil till all the sides are cooked and turn golden brown in color.

11.                Repeat steps 6 to 10 to make 5 more parathas.

12.                Serve immediately with green chutney and tomato ketchup.

Wheat-Gram Flour savory crackers (Methi Mathri)

Serves: 15 - 20 Crackers (Mathri)
Preparation time: 40 minutes

Ingredients:

• Whole Wheat flour - 1/2 Cup
• Gram four (Besan) - 1/2 Cup
• Methi leaves - 1/2 Cup
• Chilled chopped butter - 1/4 Cup
• Red chilly powder - 1 tsp
• Ice cold water - 2 Tbsp or as needed
• Cumin powder - 2tsp
• Salt to taste

Method:

1. Pre-heat oven to 360F
2. To begin making the baked mathri, combine both the flours, Methi leaves, chilly powder, Salt, cumin powder and salt. Mix well
3. Add the butter and make crumbs of the flour
4. Now add the water and make soft dough. Should be a firm dough
5. Cover the dough with a damp cloth and leave for 15 minutes
6. Roll the dough into 2inch thickness and cut with cookie cutter
7. Arrange the mathri on a greased baking tray or line with butter paper
8. Bake the mathri for 20 minutes or until they are crisp 
9. Once cooled completely, store in an air-tight container