Veg Pizza Recipe | Homemade Vegetable Pizza | The Indus Valley | Healthy Cooking

For the dough:

In a large bowl, take 1/2 cup of lukewarm water. Add 2 tsp sugar + 1 tsp dry yeast.

Mix well, cover & let it rest for 5 mins to get the yeast activated. 

To this add 1 cup wholewheat flour + 1 cup APF + 1 tsp salt 🧂 + 1 tbsp olive oil & knead the dough adding more warm water as required into a sticky smooth dough. Cover & set aside in a warm place for 1-2 hours or till it doubles in size.

Grease your skillet generously with olive oil.

Divide the risen dough into 2 balls. Tuck them tight & cover & let it proof for another 30 mins. 

Place one dough ball into the skillet & using your fingers start spreading the dough till it reaches the edges of the surface. 

Using a fork make marks in the dough so that it doesn’t rise while baking. Cover & let it rest for 10 mins. 

Now spread the pizza sauce of your choice. I have used homemade makhani sauce. 

Top it with mozzarella cheese & lightly sautéed veggies & paneer cubes with some simple spices like red chilli powder, salt & black pepper. 

Top it up with some more cheese & seasoning like red chilli flakes & oregano. 

Put the skillet over the gas stove on medium heat for 5 mins & then shift in a preheated oven at 200 degrees in the lower shelf & bake for 20-25 mins. This will help the base to start getting cook slightly before putting in the oven resulting in a crisp base. 

Remove from the oven & let pizza rest in the skillet to cool down a bit & then cut into slices & serve.

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