When in college, pizza used to be a like a live-in partner. Any time and every time pizza was a first and last choice.Because of bad food choices and even though I had an active life and a good metabolic rate, I was still a plump girl. I never realised that the food like pizza will stick to me like a stubborn fat for lifelong. After years of care, and a conscious lifestyle I can still see the traces of fat on me I am not getting in the details here but, the fact is, we all have something to lose when we stand on the weighing scale.
Pizza is a choice even today, but I have tremendously cut down on the portion size. I eat smart and I eat mindfully. Today, I am in better shape even though I run a baking blog. So my love for good food is still alive but I have become smarter in making choices now.
With Truefarms I have been working on various healthy organic foods and it’s definitely helping me.
Today I have a healthier version of pizza for you too. The base is made using health flour and has lots of vegetables on the top with a good quality cheese. The flour is a Combining ragi, jowar, oats, millet and a little almond flour, our multigrain flour is rich in fibre and is a source of protein too.
Now, if you think cheese is bad, I believe you got to change your mindset. Cheese is great for health, it’s packed with protein and calcium. You have to be careful about the quantity of cheese you consume.
The pizza sauce and the vegetables can be of your choice. I have used baby corn, cherry tomatoes basil and rocket leaves.
2 cups of Truefarm health flour
1/2 cup of Suji/ rawa/ semolina
1 cup warm water
2 tablespoon sugar
2 tablespoon olive oil
2 1/2 teaspoons of instant dry yeast
1/4th cup grated Parmesan cheese
1 teaspoon sea salt
About 1 cup of pizza sauce of choice
2 cups shredded mozzarella cheese
Additional toppings of choice
Whisk water, sugar, oil and yeast in a small bowl. Allow yeast to proof for 5 minutes. It should bubble up.
Add flour, semolina, Parmesan, and salt in food processor until combined. While running the food processor, slowly pour in the water mixture and process until shaggy ball forms, about 1 minute, or you can knead the dough by hand.
Onto a floured work surface knead dough until it comes together.
Let the kneaded dough rest at a warm place for an hour or so. Don’t forget to cover it with a slightly damp kitchen cloth.
On a floured surface, use a rolling pin to roll dough into rounds about 11 inches in diameter.
For best results, roll the dough out about as thin as reasonably possible. Aim for even thickness rather than a perfectly round shape.
At this point, you will need to cook the rolled out dough on a nonstick pan and cook it on both sides. Make sure not to burn it and keep rotating the sides.
Transfer the cooked rolled dough to a baking pan. Brush the outer 1-inch of the dough with a light coating of olive oil.
Add pizza sauce of your choice. Sprinkle with cheese and vegetables.
Bake in a preheated oven at 200* c until the crust and cheese are lightly golden, rotating halfway, about 10 minutes for cheese pizza and 12 minutes for pizza with additional toppings. Sprinkle with smoked sea salt and/or fresh basil and serve.