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Multigrain Pizza

Multigrain Pizza

Pizza for dinner sounds delicious – ; secretively adding healthy ingredients to the pizza makes a mother happy. This is what happened yesterday, I prepared multigrain pizzas for dinner and the family was happy with the generosity of healthy food freak mummy. Oh! I can’t express the amount of worry that goes in my head when kids just enjoy junk food. I have decided that; I have to come up with more and more healthy alternatives.

Multigrain Pizza

This multi grain pizza recipe is very similar to my multigrain burger bun recipe that I have shared earlier. The topping and the cheese can be a personal choice.  I was very much ok when Yati told me that she just wants some olives on her pizza slice, and Nitya was happy with some bell peppers. If it would have been any regular pizza, I would have freaked out on the no vegetable scene. And like all mummies – a mini lecture on health and food would have followed. instead we had a happy peaceful yogic type dinner.

Multigrain Pizza #healthyoptions #healthypizzarecipe #kidsfood

Multigrain Pizza

Making this Multigrain pizza at home is an easy task and you will be able to make it without any confusion. Here are some tips and tricks on basic bread making which will help you understand the chemistry of the ingredients. And here are also some points I would like to mention before we start with recipe.

Multigrain Pizza #healthyoptions #healthypizzarecipe #kidsfood

Multigrain Pizza
  1. The trick to a flavourful multigrain pizza is – soak quinoa, flaxseeds, oats and amaranth (rajgira flour) for about 2 to 3 hours with some water. Then add the mix to the flour while kneading. I have used half maida and half whole wheat flour in the recipe. This gives great texture to the bread when baked.

2. Adding a bit of gluten powder to the flour is optional, though I have added a pinch in my recipe.

3. If you are using instant yeast no need to proof it, add it along with water and just mix it. I have used instant dry yeast, which can be directly added to the flour before kneading.

4. The resting time totally depends on the type of yeast you are using and weather.

5. Regarding kneading  and the consistency of the dough- Once someone told me the consistency of the kneaded dough should similar to your earlobe. Another interesting and funny talk once between few baker friends at home was that the consistency of the kneaded dough should feel like br***t of a young woman; just to be clear they were all woman friends.

6. This hint will stick with you forever now, whenever your are kneading a dough. Lol


Multigrain Pizza #healthyoptions #healthypizzarecipe #kidsfood

7. Don’t make an errors by adding too much flour when kneading the dough, or it will turn out too dry. The key thing here is that the dough should be elastic at the end of kneading, not necessarily during. During kneading, you’re not only building gluten, but you’re also hydrating the flour.

8. If you’re kneading by hand, you’ll notice the dough changing consistency as you work it. It’ll go from crumbly to smooth and somewhat resilient. Push your thumb into the dough, and it should bounce right back into shape.

9. As it is a multigrain pizza ; I suggest go with thin crust. It will taste much better.

10. The topping and the cheese – I would like to leave the quantity and the choice to you. Depending on the waist size!  My pizza had broccoli, cherry tomatoes, basil, bell peppers, olives and less cheese.

Multigrain Pizza

11. If you feel that your oven tray is small; you can very well divide the dough into small size pizzas. This recipe works wonders when you have guests at home. Just use a cookie cutter for small coin  pizza and prebake them once. Store the prebaked pizza bases in a box and before serving –  top them up with veggies and cheese and bake for couple of minutes and serve hot.


2 tablespoon of rolled oats

2 tablespoons quinoa

2 tablespoon of flax seeds

3 tablespoons of Rajgira atta.

½  cup water

For the dough

2/3rd cup maida

2/3rd cup of whole wheat flour

1/4th cup lukewarm water

1/4th cup of milk

1 tablespoon of olive oil

1 tablespoon active yeast

1 teaspoon salt

1 and 1/2 teaspoon of sugar

A pinch of gluten powder

Pizza sauce

Vegetable topping and Mozilla cheese


Soak the add-ins (for 2 to 3 hours) In a small bowl,- combine oats, quinoa, flax seeds, Rajgira and water.

Mix the ingredients mentioned above for the dough and the (soaked add ins) in a big bowl. Make sure you don’t add all the water to the ingredients at once. Because different flours have different absorbency rate. Knead the dough using hands or a dough hook attachment of your stand mixer.  When kneading with hands use the heel of your palm to push the dough further away and bringing it back towards you. This helps to elongate the gluten strands.

When done; place the dough in a clean bowl and cover with a damp towel and allow the dough to rise. This should take about 1 hour or less.

Punch the dough to degas it and knead it briefly on a lightly floured kitchen surface.

When ready to bake, preheat oven to 450 degrees F. Roll dough into a 14 inch round. Place on a pizza pan or pizza stone. Spread with desired sauce and toppings. Bake for 16-20 minutes or until crust is golden brown. Remove pizza from oven and let cool for 5 minutes before slicing.

Multigrain Pizza



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