Hope everyone had a lovely weekend. Something happened this past Friday that just made my world better. This Friday a Millet Pizza Crust was discovered and will forever change my already enormous obsession with millet. In addition, while the pizza tasted indulgent, it was completely guilt-free and full of so many health benefits that I just had to share it with you today.
Millet is like a cheaper quinoa in terms of nutritional content because the carb/protein ratios are very similar, but the texture is more like a stickier cous cous. The health benefits found in Millet are vast and include:
- It is gluten-free
- It is a “smart” carb, Millet is low on the glycemic index and digests efficiently
- It is very high in fiber
- It is high protein
- It is high in Magnesium
- And my favourite…. MILLET IS ALKALINE
It’s basically the new quinoa, hop on board.
Here my recipe for a Millet Pizza Crust, just don’t expect the fluffy bready crust we often find in those beloved Italian brick-oven pizzas. Think more along the lines of a crispy thin-crust pizza. Nom nom.
Thin & Crispy Millet Pizza Crust
1 cup of Millet, rinsed
3 cups of water +1/4 of cup
1.5 TBSP of chia seeds
6 TBSP of boiling water
¼ cup of chickpea flour
4 TBSP of olive oil
3 cloves of garlic minced
1 tsp of dried oregano
salt and pepper to taste
½ cup of cornmeal
toppings (pesto, tomato, basil, non-dairy cheese, mozzarella, you name it)
- Bring 3 cups of water to a boil, rinse the millet and add to the boiling water. Reduce heat and cook for 20 minutes, stirring occasionally so the millet doesn’t stick to the bottom of the pot. Once the Millet is finished cooking move on to the following steps until it is cool enough to handle.
- Preheat oven to 200C (400F)
- In a small bowl combine chia seeds with the 6 TBSP of boiling water mix quickly until combined. Set aside.
- In a large bowl, combine chickpea flour with ¼ cup of water and allow to set for 20 minutes.
- Once the millet has cooled and the chickpea flour has set, whisk the chia seed/water mix (should have a jelly-like consistency), olive oil, garlic, oregano, salt and pepper into the chickpea flour mix until combined.
- Add the millet and cornmeal and knead into a dough-like ball.
- Place ball onto a greased pan (I brushed my pan with a bit of olive oil, but don’t be shy with greasing the pan, this will stick otherwise) and spread the dough until the crust is about a ¼ of an inch (approximately ½ cm) thick.
- Cook the crust in the oven for 25 minutes.
- Remove the crust and change your oven to the broiler setting and increase the temperature to 225C.
- Top the crust with your toppings of choice, and put it back right under the broiler for about 3minutes or until the cheese has melted and the toppings are nice and toasty… but watch your pizza like a hawk so it doesn’t burn, some toppings may require a little more time.
Have a lovely week!