Tasty No-Yeast Homemade Pizza recipe | Healthy Low-Carb Tawa Pizza without Oven
Do you find pizzas heavenly with their scrummy & delectably toothsome flavors? They may even be the favorite food you love to order just before you sit for a Netflix binge-watch, or even a customary treat at office. But, oh! What’s with the crust most of the time? You tried making pizza at home sometime with the ready made store-brought pizza base. Or tried very hard after watching a couple of videos on how to make the ‘perfect’ pizza dough at home, may be. Well, you may directly scroll down for the recipe I’m going to share with you today of making a NO-DOUGH, NO-YEAST Homemade Pizza.
But, before that there’s something I’d love to share about WHY this pizza is my favorite & has the hearts of my family as well!
AND, I feel as excited & overwhelmed as a child to be wanting to share this recipe with you right now! 😀
Honestly, I haven’t been a fan of either the Pizza Hut or Domino’s all my life. And I specially hate eating the crust. Seriously, yikes! Yet, the flavor of pizza always has my taste buds tickling, though I’ve never had a pizza from the branded chains in India, for like, 10 years or so.
I’ve had my quota of eating pizza from outside only in the Gulf where I grew up. They had this very thin crust & your teeth could nonchalantly dig into the scrumptious toppings of spiced cheese, olives, bell peppers & jalapeno that you’ve been dying for.
Homemade Pizza or Not: Why the base is the Hero
There have been an umpteen number of times we’ve hated biting through the hard & almost bland crust of any pizza. And that ruins almost half the enjoyment of having one.
The conventional Pizza is made with Refined All purpose Flour (Maida) & Yeast.
If you’ve known me for sometime now, you’re aware that I do not use Maida for its harmful yet oft ignored effects on the body upon habitual or consistent consumption. I have quit a lot of unhealthy & processed food items which once seemed to be woven into my kitchen pantry. And that’s where my quest for healthy alternatives lead me to discovering some equally awesome & tasty replacements.
Likewise, here, I haven’t used any flour that requires kneading into that big, fat dough, then waiting for it to double in size with yeast, flattening it with the toppings & then finally baking. I, thus, justify my choice of using a RAGI BEETROOT DOSA BATTER as my base for this homemade Pizza recipe.
Why Ragi-Beetroot Dosa batter for the Pizza Base
This batter, unlike the one made with Maida has no refined simple carbs which add to weight gain & also Insulin spikes. Furthermore, many of us conveniently choose to ignore that Maida (APF) is bleached with chemicals & has bad effects on our health beyond imagination.
So, as a health gen, it’s always best to AVOID MAIDA as far as possible.
I tried once making a pizza with the regular whole wheat flour (Atta). However, it tasted just like a Chapati tossed up with all the Pizza toppings. Or perhaps, if not a Chapati, nothing more than a Parantha.
Well, no matter how healthy you’re trying to make your food ditching all the processed & chemical-laden ingredients, having to compromise on taste is definitely a BIG NO!
Now, when it comes to making a DOSA PIZZA at home, it may not always render the characteristic flavor of a Pizza when you can sense quite the typical smack of a Dosa with its savor of Urad dal (Split Urad dal) & rice. And well, that’s not what you’d be really happy about, would you? Again, that would just be topping a Dosa with Pizza seasonings. Very much?
The Ragi-Beetroot Dosa
Unlike the regular Dosa batter, this one is made ONLY with Ragi (finger millet) flour & a little beetroot pulp.
Hence, the base turns out to be moderately crunchy (not hard) & doesn’t particularly contribute a lot of its individual flavor to the taste of the final Pizza. And that’s why I REALLY want you to try this at home & let me know if you felt exactly as I, with this homemade Pizza! 🙂
More so, the mild essence of beetroot feebly imparts a sweetness to the base. So, unlike the regular Pizza base made with yeast & sugar, you don’t have to worry about any bloating/constipation episodes. Well, I do know many of you are sensitive to yeast.
Now, here goes your recipe!
[ 1 cup ~ 250 mL ]
How to make No-Yeast Homemade Pizza | Ragi Beetroot Low Carb Paneer Dosa Pizza
This delicious pizza doesn't use yeast or Maida, & is absolutely healthy to be prepared at home & equally YUM with the goodness of Paneer & all the veggies! It's easier to make as there's no baking involved. So, it's a scrumptious Pizza made on a Tawa/Skillet.
For the Dosa batter
- 2 tbsp Rice flour to render crispness
- 1 tbsp Gram flour to render crispness
- ½ cup Curd (Yogurt) for the desired fermentation
- 250 grams Ragi flour
- 1 Beetroot grated & pureed wihout salt
- Salt as per taste
For Dosa Batter (If Using SlurrpFarm's Supergrains+Beetroot Instant Dosa Mix powder)
- 150 gram Slurrpfarm Mix that's 1 whole packet
- ½ – 1 cup Curd (Yogurt)
For the Pizza Sauce
- 3 Tomato medium sized
- 3-4 Garlic cloves finely chopped
- ¾ tsp Oregano
- ½ tsp Pepper powder/crushed pepper
- ¾ tbsp Olive oil/Mustard Oil for roasting
- ¾ tbsp Regular Tomato Ketchup
- Salt as per taste
For the Roasted Paneer
- 400 grams Paneer (Cottage cheese) cut into small cubes (do not mash in any way)
- ¾ tsp Chilli powder you may increase the quantity if you like more spice
- ½ tsp Turmeric powder
- ½ tsp Garam Masala
- 1-1½ tbsp Ginger-Garlic Paste preferably homemade
- ¾ cup Curd (Yogurt)
- 1 tsp Salt to marinate
- 1 tbsp Oil for shallow frying the marinated Paneer
For the Pizza Toppings
- 1 cup Boiled Sweetcorn
- 1-1½ cup Regular Cheese (Grated) I personally do not prefer Mozzarella cheeze as it's more heavy on the tummy 🙂
- 2 big Onion Sliced & layers separated
- 2 medium sized Capsicum diced/sliced as per your preference
- 10-12 Olives sliced
- ¾ tsp Oregano
- ¾ tsp Mixed herbs/ seasoning
- Roasted Paneer (made using the above batch)
For making the Pizza
- 3-4 tbsp Olive/Mustard Oil
Making the Pizza Sauce
Heat oil in a pan & saute the chopped garlic until it smells aromatic.
Add the pureed tomatoes, salt & all the spices listed.
As the sauce starts boiling, add the regular tomato ketchup & stir till the perfect boil. Be careful while doing this as the sauce starts boiling with splatter; so cover with a glass lid if the need be when waiting for the boil.
Now your Pizza sauce is ready & you go ahead preparing the Dosa batter in the meanwhile.
Making the Dosa batter
In a mixing bowl, add millet flour, with gram flour and rice flour. Add curd to make a smooth batter without any lumps. Maintain a thick yet pouring consistency.
Add salt, cover the batter & let it rest for about 15 minutes.
Next, proceed to make the roasted Paneer cubes.
Preparing the Paneer cubes
Except for the Paneer cubes, mix well all the ingredients listed under the Paneer group. Ensure there are no lumps.
Add the Paneer cubes & mix well.
Keep the marinade covered for about 10 minutes.
In a pan, add oil & start shallow frying the marinated Paneer cubes.
When the cubes start to become visibly brown, put off the flame. Your paneer is ready.
Making the final Pizza
On a moderately heated Tawa / griddle (preferably a non-stick one), drizzle oil.
Pour a full ladle of the dosa batter on the tawa & slowly spread it evenly round. Spread the batter to render a thickness more than that of thin crepes, to almost that of a 'thin' pancake.
After about 10 seconds, quickly start adding the topping ingredients & after that's done, sprinkle the spices & salt as per your preference & tolerance.
Lightly press the vegetable, paneer & corn toppings onto the dosa batter.
Cover the Tawa with a lid on a medium flame for about 3-4 minutes.
Upon opening the lid, ensure all the grated cheese has melted well all over the Pizza.
Your delish homemade Pizza is ready to be devoured! 😀
NOTE: I have suggested the Slurrpfarm Dosa Mix only in case you’re crunched on time & want to bypass the step of pulping the beetroot for the batter. I find this dosa mix safe & reliable to use, as far as my cognizance holds upon the nutrition label, which says it DOES NOT contain any chemical preservatives or taste enhancers.
Similarly, KEYA Oregano & KEYA mixed seasoning are only what I trust from the range of ingredients mentioned above as they are organic & abstain from chemical preservatives/taste enhancers. However, should you know any other organic brand for these ingredients, nothing like it.
Disclosure – This recipe post contains affiliate links. This means if you purchase a product(s) through these links, I earn a tiny commission at no extra cost to you. If you do, I’m all thanks! 🙂 And I do not recommend products/services that I have not personally tried or loved, or consider safe. Read for full disclosure here.
So, is this flavorsome homemade pizza going to be your next culinary adventure? Let me know if you faced any challenges making it, how it turned out for you & if your folks loved it! Until then, enjoy the pizza feast & Bon Appetit!