Whole Wheat Corn Meal Assorted Pizza
3 hours 55 minutes
1150 reads
About Whole Wheat Corn Meal Assorted Pizza
Whole Wheat Corn Meal Assorted Pizza is my take on a no-knead pizza that brings health and creativity together on one delicious crust. Pizza is a family favorite in our home, but I wanted a wholesome alternative to the usual junk food, especially for the kids. By using whole wheat flour and corn meal, this pizza offers a hearty base packed with nutrition.
What makes this pizza extra special is its versatility—each slice features different toppings and two distinct sauces, so everyone gets their favorite flavors. For an added twist, I even prepared two sweet slices with Nutella and peanut butter to delight my son. It’s a fun, customizable meal perfect for breakfast, brunch, dinner, or a snack.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep3 hours 10 minutes
Cook45 minutes
Total3 hours 55 minutes
Ingredients
- 2 cup Whole Wheat Flour whole
- 1/2 cup Corn Meal
- 1 tbsp Corn Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Yeast
- 2 cup Water or more
- 1/2 tsp Salt or as per taste
- 1/4 cup Butter or oil, or oil olive oil any flavourless oil, unsalted
- 1 tsp Garlic Powder
- All-Purpose Flour or herbs herbs as per taste
- Paprika as per taste
- Bell Peppers carrot, corn, green, mushroom, or veggies veggies like red n, peas
- cubes Tofu chopped in
- 10 Soya Chunks or water soaked in hot water for minutes
- 1/2 cup Pizza Sauce
- 2 tbsp Mayonnaise mayonaise
- 1 Peanut Butter optional tbspn
- 1 Nutella optional tbspn
- Strawberry or banana, or fruits, or kiwi fruits choice for sweet pizza banana kiwi, or sweet
- 250 gm Mozzarella Cheese
Instructions
- Whisk together all dry ingrdients required for dough, wheat flour, corn meal, baking powder, corn flour, salt and yeast.
- Mix hot water little by little as required. For me I had to add 2 1/4 cup for sticky dough. That's it all work done. Now just have to wait for 3 hours.
- Cover in cling wrap and leave on counter for 3 hours. Before starting to make pizza preheat oven on 210C.
- I used 2 types of sauces A)pizza sauce B)Mix mayonnaise and tomato ketchup 1 tbsp each.
- On generously floured counter take out your dough. Using a scraper turn the dough inside for 9-10 times from all sides. Prepare your pizza tray by oiling with the garlic herb mixture.
- Using corn meal spread the dough in round shape and place it on the tray. Cover with a towel and leave for 5-8 min. Now slightly run the pizza cutter and divide into 8 slices.
- First Apply some garlic mixture on 6 slice leaving two for sweet pizza, apply plain oil over those 2 slices. And then apply sauce of your choice on the surface of the 6 slices.
- Put toppings of your choice. I put mushrooms, tofu, red n green bell peppers, corn n peas, carrot and soya chunks. Spread grated mozzarella cheese on top.
- Bake on 200C. On middle rack for 15-20 min or until the cheese melts then shift to lower rack till the bottom side Browns For around 10-12 minutes. I kept my base little thick. If u keep thin crust then baking time may vary.
- Sprinkle seasoning on top before serving. Cut in slices and serve. This recipe makes one large and one small pizza. Apt for 5-8 people.
- I put banana with peanut butter slice, And strawberry n kiwi on Nutella slice.
Recipe Notes
U can’t go wrong with this recipe. Just check your oven settings.
Additional Tips
- To enhance the crunchiness of the crust, preheat your baking sheet or pizza stone in the oven before placing the rolled-out dough on it. This will help achieve a crispier, more evenly baked base.
- If you want to make this pizza vegan, substitute dairy cheese with your favorite plant-based cheese, and use vegan sauces like cashew cream or romesco for the base.
- For an eye-catching presentation, arrange the assorted toppings in pie-slice sections before baking so each wedge looks distinct and colorful when cut and served.
- The dough can be made ahead and stored in the refrigerator for up to 24 hours; just cover it tightly and let it come to room temperature before shaping and baking for best texture.
Related Posts You May Like
Recipe Nutrition
Calories: 449kcalCarbohydrates: 40gProtein: 19gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 228mgFiber: 2gSugar: 2g
Pv Iyer
Articles: 60
3 Comments
Leave a Reply
You must be logged in to post a comment.
Absolutely delicious! Can’t wait to try it.
This looks so good! Appreciate the share.
Looks so delicious! Thanks for the recipe.