healthy ragi pizza

Healthy & Toddler-Friendly Ragi Pizza

This article & recipe for a healthy ragi pizza first appeared in my column “Confessions of a Lockdown Mom,” at Live Mint Lounge. Read the original article, here.

Despite our best efforts, it is inevitable that kids, at some point, will develop a penchant for junk-food. From colourful candies, that are the hallmark of khoi bags at birthday parties, to the tangy magic of deep-fried chips during a school break, temptation is everywhere and it can be difficult to resist.

While I have no intention of being that mum who denies her child refined sugars and maida, I have admittedly started making healthier swaps to the extent possible, while prioritising the provenance of ingredients. Jr eats what we eat and on most days, our meals are planned around really delicious food that also happens to be good for you. 

This healthy take on pizza is made with nutrient-rich nachni and khapli wheat, a long grain wheat native to Maharashtra which is low on the glycemic index. The results are far too more-ish to be classified merely as healthy. The ingredients manifest themselves in a deliciously thin-crust pizza that is a perfect canvas for all your favourite toppings, from fresh mozzarella to crumbled cottage cheese, cherry tomatoes and basil!

healthy ragi pizza

Healthy Ragi Pizza

Ayushi Gupta-Mehra | The Foodie Diaries
Baked with nutrient-rich sprouted ragi flour and khapli (emmer) wheat, this thin-crust pizza is far too delicious to be healthy, especially when topped off with fresh mozzarella (or crumbled cottage cheese), cherry tomatoes and fresh basil!
Course Main Course
Cuisine Indian, Modern-European
Servings 3 pizzas


  • 1 cup nachni flour / sprouted ragi flour 
  • 1 cup khapli (emmer) wheat (alternatively replace with wholewheat flour)
  • ½ tsp active dry yeast 
  • 1 tsp sugar
  • 100 ml lukewarm water + more as required 
  • 2 tbsp olive oil + more as required 
  • ½ tsp salt


  • Stir the sugar and the yeast into lukewarm water and let the mixture sit for 10– 15 minutes until the yeast has completely dissolved and the mixture is foamy, a sign that the yeast is active. If the mixture isn’t bubbly, your yeast might be old (or dead!). At this point, it’s better to throw out the mixture and start afresh with new yeast.
  • Next, add the nachni and khapli flours to the frothy yeast mixture and a little bit more water to mix the dough together until it starts coming together. Mix in the olive oil and salt and knead the dough on a lightly-floured surface, until you have a smooth(ish) ball.
  • Brush a large bowl with olive oil before placing your ball of dough in it. Liberally it with more oil and cover the bowl with a damp cloth, leaving it in a warm place for a few hours. 
  • When you are ready to bake your pizzas, preheat the oven to 225 degrees Celsius. Divide the dough into 3-4 balls and roll them out (on a lightly-floured surface) into round disks having about ¼ inch thickness.  
  • Bake the dough for 6-7 minutes until it starts to firm up but is not fully done. 
  • Remove from the oven; liberally spread over with pizza sauce (see further down my feed for the recipe), fresh mozzarella cheese and your favourite toppings.
  • Bake the pizza back for another 3-4 minutes until the edges are crisp.
  • Serve your pizza hot off the oven, with a garnish of fresh basil leaves and a drizzle more of olive oil to finish. 
    healthy ragi pizza
Keyword healthy ragi pizza, ragi pizza

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We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

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