Ragi Flour/Finger Millet Flour Crust Pizza | How to make Ragi Flour/Finger Millet Flour Crust Pizza

By Bhawana Singh  |  25th Mar 2018  |  
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  • Ragi Flour/Finger Millet Flour Crust Pizza, How to make Ragi Flour/Finger Millet Flour Crust Pizza
Ragi Flour/Finger Millet Flour Crust Pizzaby Bhawana Singh
  • Prep Time

    2

    Hours
  • Cook Time

    3

    mins
  • Serves

    4

    People

1

0

About Ragi Flour/Finger Millet Flour Crust Pizza Recipe

Somehow it does not attract me, but yes I love garlic bread with cheese and toppings & so my son, really crazy for cheesy garlic bread. My childhood was very healthy, my father made sure that we brother and sisters never had anything made of refined flour. As a result I cant make anything with maida/refined flour. Now it does not suit my body, even if I try to cook any snack with it.

Ragi Flour/Finger Millet Flour Crust Pizza

Ingredients to make Ragi Flour/Finger Millet Flour Crust Pizza

  • For The Dough
  • 1 Cup whole wheat flour
  • 1 Cup Ragi/finger millet flour
  • 1.5 tsp dry yeast
  • 1 Tsp sugar
  • 1 Tsp salt
  • 1 Tbsp cooking oil/olive oil
  • 1.5 Cup warm water
  • For Toppings
  • 1/3 Cup red bell pepper
  • 1/3 Cup yellow bell pepper
  • 1/3 Cip green bell pepper
  • 1/2 Cup sweet corn
  • 1/3 Cup black olives sliced thinly
  • 1/2 Cup tomato
  • 1/2 Cup onion
  • 2 Tsp red chilli flakes
  • 2 Tsp any seasoning you like
  • 200 gram cheese
  • 3 Tblsp pizza sauce

How to make Ragi Flour/Finger Millet Flour Crust Pizza

  1. To make pizza first we have preparedough. Mix dry yeast, sugar and salt in 1/2 cup of warm water. Keep that aside for 5-7 min.
  2. Seive both kind of flour. After 5-7 min yeast puffs up and dissolve in water. Mix flour, yeast water and oil nicely. Make a smooth dough using rest of the warm water. Take water slowly while making dough in order to avoid excess water in th
  3. Grease a bowl with oil and keep this dough covering with lid at a warm place where it should not be disturbed for about 1 hour. In 1 hour dough will rise just double of its volume almost.
  4. After and hour take the dough and gently knead it. Divide it in three parts. Roll into 6″ circles and put it on greased round tin sheets. I kept them in warm place for 30 min again just for rising them again a bit.
  5. After 30 min flour rises into 1/2″ thick layer. Prepare your oven by preheating it on 220C temp. Keep the crust tin sheet for 20 min to bake.
  6. After 20 min spread pizza sauce on the surface of the crust, adjust your toppings , seasoning and cheese. Finally bake for about 15 min in the oven at 200C. And your pizza is ready to eat :). I loved this experiment…..

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