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Preparation Time : 10
Cook Time : 25
Total Time : 35
For the base- 2/3 cup gram flour
1/4 tsp salt
1/2 cup water
2-3 tbsp oil for cooking
For Pizza Sauce- 5-6 tomatoes pureed
2 garlic cloves
1/2 tsp oregano
1/4 tsp paprika
1/2 tsp salt
1 tbsp olive oil
For Toppings: 1/4 cup sliced mushroom
2-3 pieces of babycorn
1/3 cup red, green and yellow bell peppers
8-10 onion rings
1/4 cup mozarella cheese
1/2 tsp black pepper powder
Salt 1/2 tsp
1 tsp Oregano & Red chilli flakes or as required
For the pizza sauce: Heat olive oil in a pan, add finely chopped garlic and saute for few seconds.
Add tomato puree and let it cook for 2-3 minutes on medium flame.
Add oregano, paprika, salt and cook till the sauce thickens.
Once done switch off the flame and keep aside.
For topping: Heat water in a pan, add broccoli florets and let it cook for 2 minutes.
Transfer the broccoli florets in ice cold water and keep aside.
Heat oil in a pan add baby corn, mushrooms cook for 2 minutes till they are soft.
Next add onion rings, green, red, yellow bell peppers, blanched broccoli.
Mix the vegetables together season with salt and pepper.
Once done switch off the flame and keep aside..
For the base: In a bowl take chickpea flour, salt, water and make a smooth lump free batter.
Heat little bit of oil in a non stick pan over medium heat.
Pour the batter and roll the frying pan to spread the batter evenly or use spatula.
Let it cook for 2-3 minutes on one side and gently flip over and cook the other side also.
Assembling the pizza: Once the base is ready spread a layer of pizza sauce leaving half inch from the sides.
Add sauteed vegetables along with grated cheese.
Cover and cook for another 2-3 minutes on low flame or till the cheese melts.
Once done take out on a plate cut in slices season with oregano and red chilli flakes and serve hot!
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