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:
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!!
Crispy, flaky no-yeast multi-grain pizza topped with crunchy vegetables and a spicy pizza sauce!
Ingredients
- 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 sooji/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 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
- 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.
- Preheat oven to 220 degrees C or 425 F.
- 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. 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 preheat oven for 12 to 15 minutes until lightly browned.
- Remove from oven.
- 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.
Join the party at #FiestaFriday | #Recipeoftheweek |
If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page
Love this healthy Pizza that is yeast free. Bookmarking this recipe Vanitha. Keep sharing such wonderful recipes.
Thanks so much Preethi!
Looks so delicious. In this healthy form, I can eat it everyday!
Thanks Jyoti 🙂
Recently I started making pizza at home with whole wheat flour..but this multi grain is a great idea.. will try your way
Thanks Lathiya 🙂
Multigrain pizza base sounds like a bliss and would make a guilt free pizza. I am so going to try this combo of flours the next time baking the pizza. Love the veggie toppings too.
Thanks Sapna 🙂 It is an instant kind of healthy pizza and if you love biscuit like thin crust, then this is for you!! Do let me know how they turned out 🙂
Pizza looks super tempting. I love to make pizza at home but not this one. Will try this also?
Thanks so much dear 🙂 Do give it try.
This is my today's dinner for sure Vanitha. My kids will be the happiest one forgetting pizza treat without pestering me for the same and I'll be happy to serve them healthy pizza 🙂
Thanks so much 🙂 🙂 Nice to have nutritious options for kids to enjoy...this is unlike regular crust. It comes out buttery, thin and biscuit like and has to be consumed immediately 🙂
I love thin crust pizza, I think I should try this healthy version soon. Looks so yumm !!
Thanks a lot dear 🙂 Do try and give me a shout out 🙂 🙂
These multigrain pizza base sounds promising, if one wants eat pizza there and then they must use your recipe, in my case I'm forwarding your link to my daughter 🙂
Thanks so much Jagruti 🙂 Unlike a chewy bread like crust, this pizza has a lovely buttery biscuit like crust and the fact that it is healthy, makes it more enticing!
Nothing beats the flavour of homemade pizzas. Trust me Vanitha, I have stopped having pizzas or buying breads from stores / pizza parlours long back. When the craving sets, make a batch and enjoy. Its much healthier. I love what you have done to the base, multigrain and no yeast - kudos to that effort in eating clean and healthy. The toppings with melted cheese will make everyone forget that its so healthy. haha..
Thanks so much Vidya 🙂 I know, nothing like homemade! I need to get onto baking breads at home soon like you do 🙂 🙂 Used to do it ages ago, but you are motivating me to start again 🙂
The white/processed flour crust is the thing that makes me feel most guilty when eating a pizza. This multigrain option sounds delicious, easy to do and is definitely healthy - an all around winner! ??
Thanks so much Maria 🙂 🙂 I know, maida feels just nor right nowadays with so many healthy alternatives! You will love this and can enjoy it guilt free if you love a crispy biscuit like crust 🙂
Wah that’s really amazing idea of making pizza using with multigrain flours, it must be very healthy and delicious share ??
I love making my own pizza any day....You have made it so perfectly...Healthy share!!
Thanks so much Padma 🙂
Indeed a better and healthier version of pizza, almost like the thin crust kinds. Looks super tempting 🙂
Thanks so much Freda 🙂 It has a wonderful thin, buttery, biscuit like crust which is refreshing!
I did try a version of this a while ago and felt it was a bit dry.
How did yours feel?
It tastes like a buttery biscuit crust and has to be consumed immediately! But, we loved that it was healthy and tasted unlike the chewy regular pizza crust 🙂
Multigrain and no yeat wow what a great idea to feed kids healthy. Awesome share. This looks perfect.
Thanks so much Shobha 🙂
Nice and healthy option for pizza. The base must be like bhakri.
Thanks Shobha 🙂 It is like a biscuit crust, now chewy like regular pizza .
Whaaa!? This is amazing. I don't know how I've lived life without this recipe until this point. Definitely need to try ASAP!
Thanks so much Karly 🙂 Do try this easy and healthy version of pizza!