Ragi Flour/Finger Millet Flour Crust Pizza - Blogging Marathon #82

I am here with another entry for Blogging Marathon hosted by Srivalli. Pizza is never been my favorite dish in life. And I literally Make sure it will not become one for my kids 🙂 (devilish thought, isn't). 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. My husband is also not that demanding in terms of such items so I am good. So when luck by chance I got enrolled for pizza category I was in like "Oh My God".

Ragi Pizza

I bake a lot of cake and brownies with whole wheat flour, ragi, nachni flour (Initially I dint like ragi n nachni taste), will post my recipes very soon. I make laddus with bajra n jwar flour. I thought why not in bread. Since a new thing I was going to try, I measured half n half ratio with whole wheat flour and Ragi/finger millet flour. Outcome was superb must say. My son could not recognize any difference in crust and ate till his stomach was full.

Here I am with Finger Millet Flour Crust Pizza.

Ragi Flour Pizza

Ingredients Sufficient For Three


For The Dough
1 Cup whole wheat flour
1 Cup Ragi/finger millet flour
1.5 teaspoon dry yeast
1 teaspoon sugar
1 teaspoon salt
1 tablespoon cooking oil/olive oil
1.5 Cup warm water

For Toppings
⅓ Cup red bell pepper
⅓ Cup yellow bell pepper
⅓ Cip green bell pepper
½ Cup sweet corn
⅓ Cup black olives sliced thinly
½ Cup tomato
½ Cup onion
2 teaspoon red chilli flakes
2 teaspoon any seasoning you like
200 gram cheese
3 Tblsp pizza sauce

Ragi Crust Pizza

Method: To make pizza first we have preparedough.
Mix dry yeast, sugar and salt in ½ cup of warm water. Keep that aside for 5-7 min.

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 the dough. 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.

Ragi Pizza 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.

After 30 min flour rises into ½" thick layer. Prepare your oven by preheating it on 220C temp. Keep the crust tin sheet for 20 min to bake.

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.....

sending to Blogging Marathon #82