Multi-grain No-Yeast Pizza

Crispy, flaky no-yeast multi-grain pizza topped with crunchy vegetables and a spicy pizza sauce!

FOR THE SAUCE:

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

FOR THE MULTIGRAIN PIZZA CRUST:

1 cup multigrain flour/whole wheat flour

1 cup oat flour

¼ cup cornmeal or fine semolina

1 tsp baking powder

½ to 2/3 cup milk or water

¼ cup oil

Salt to taste

TOPPINGS:

1 large bell pepper or capsicum, some cut into juliennes 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

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.

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.

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!!