Multigrain Pizza Recipe – Healthy Atta Pizza Dough, Sauce – CookingShooking

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Who doesn’t love Pizza? Today, let’s make it Healthier with this Multigrain Pizza Recipe. Easy to make, filled with healthy grains and good fats.

I’ve used Saffola Aura Olive Oil for this recipe which is actually a blend of Spanish Olive Oil and Flax Seed Oil. You can get the fantastic benefits like weight management, controlling cholesterol and much more of this amazing oil by using it, get it here –

Healthy Multigrain Pizza is a #TastyChoice isn’t it?

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Ingredients:
For Dough – Atta – ½ cup
Mixed grain flour – ½ cup (Rajgira Bajra Ragi soya)
Salt – 1 tsp
Sugar – 1 tbsp
Yeast – ½ tsp

For Sauce – Red Capsicum – 1 large
Garlic – 4-5

For Assembling the Pizza – Maize flour – 2-3 tbsp
Olive Oil – 1 tbsp on tray
Olive Oil – 1 tbsp on Pizza
Mozzarella Cheese – 50g
Toppings – Babycorn, Green Capsicum, Onion, Corn, Olives, Tomato, Marinated Soya Tikka/Paneer/Lean Meat
Garlic powder – 1 tsp

Pizza Herbs – 1 tsp

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22 COMMENTS

  1. Sir m big fan of ur cooking and have tried a lot of your awesome recipes this one tooo…. The taste was excellent but in convection it was not crispy little soft…

    I had taken 1 cup wheat flour and 1 cup jowar bajra nachni mix…

    At what temperature should I preheat convection and for what time

    And at what temperature should I bake for how long

    I had baked at 200c for 15-20 min and had preheat Ed at 200c for about 15 min

    Please guide sir first time m baking pizza base at home

  2. Thank you for all the lovely recipes you bring in. I love your simple and beautiful way of cooking and shooking and shaking things around . Shaking and making;;). I would just like to share that any refined oil is bad for the body and health .This safola oil you mentioned is not so good as it is refined and olive refined oil is truly not recommended. These companies tell a lot of lies to sell their products.I have done a lot of research and testing myself.Our old Indian traditional oils are the best kacchi ghani Til and Mustard or saron as we call it . . Also in India, many people use pomace olive oil which is made from the waste of olive while making olive oil. so use classic olive oil or desi ghee or whatever equivalent one can find . Also its always nicer not to peel roasted vegetables in water as it takes off all the smoky essence and aroma . Sorry, it's just my sharing and nothing more than that. Hope you won't mind.

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