Finger millet has properties that slow down the digestion of carbohydrates and can be regarded as food for long sustenance.No Yeast Pizza (Serving portion: Makes 2 pizza bases)

INGREDIENTS FOR PIZZA SAUCE

  • 6 tomatoes
  • 1 tablespoon chopped garlic
  • 50 g chopped onion
  • 1 teaspoon sugar
  • ½ tablespoon oregano
  • 50 g tomato ketchup
  • 25 ml oil
  • Salt and pepper to taste

METHOD

  1. Heat oil in a saucepan
  2. Add chopped garlic, chopped onion, oregano and sauté.
  3. After a while add chopped tomatoes, tomato ketchup, sugar, pepper and salt.
  4. Heat it until it becomes a thick paste.

 INGREDIENTS FOR BASE

  • ½ cup pearl millet flour
  • ½ cup sorghum flou
  • 2 tablespoons cooking oil
  • 100 – 150 ml warm water
  • Salt to taste

METHOD

  1.  Make a dough using the millet flour, sorghum flour, oil, warm water and salt.
  2.  Roll it in the shape of a pizza base.
  3. Bake it at 200°C for 15 minutes till it is crisp and keep it aside.

NOTE: This will be a thin, crunchy base

INGREDIENTS FOR TOPPING

  • ½  green bell pepper
  • ½  yellow bell pepper
  • ½  red bell pepper
  • 1 tomato
  • ½ onion 100 to 150 g Mozzarella cheese

 METHOD FOR PIZZA

  1. Dice the bell peppers, tomato and onion.
  2. Coat the base with the pizza sauce and garnish with the diced vegetables and mozzarella cheese.
  3. Bake at 200°C (400°F) for 10 to 15 minutes. Serve hot.
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