Healthy Ragi Pizza
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!
Ingredients
- 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
Instructions
- 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.
