Bhakhri Pizza ( Gluten Free Recipe)


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Iron-rich jowar and bajra flours replace maida in these healthy pizza bases, which are then topped with a traditional tomato-based sauce. Let your kids help to assemble the bhakri pizzas to add to their enjoyment.


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Iron-rich jowar and bajra flours replace maida in these healthy pizza bases, which are then topped with a traditional tomato-based sauce. Let your kids help to assemble the bhakri pizzas to add to their enjoyment.

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Preparation Time: 
Cooking Time: 
Makes 6 pizzas
Show me for pizzas


Ingredients


For The Dough
1/2 cup bajra (black millet) flour
1/2 cup jowar (white millet) flour
2 tsp oil
salt to taste

For The Pizza Sauce
3/4 cup blanched and finely chopped tomatoes , refer handy tip
1 tsp olive oil
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped onions
2 tbsp finely chopped spring onion greens
1 tsp sugar
1 tbsp tomato ketchup
1 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste

Other Ingredients
6 tbsp grated processed cheese

Method
For the dough

  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Cover with a lid and keep aside for 10 minutes.

For the pizza sauce

  1. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
  2. Add the onions and sauté on a medium flame for another 1 to 2 minutes or till they turn translucent.
  3. Add the spring onion greens, mix well and sauté on a medium flame for a few more seconds.
  4. Add the blanched tomatoes, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  5. Add the sugar and tomato ketchup, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
  6. Add the oregano, chilli flakes and salt, mix well and cook on a medium flame for 1 more minute, while stirring occasionally.
  7. Remove from the flame and keep aside.

How to proceed

  1. Divide the dough into 6 equal portions.
  2. Roll out a portion between the palms of your hands into a 75 mm. (3") diameter circle.
  3. Heat a non-stick tava (griddle) and cook it on a slow flame till pink spots appear on both the sides.
  4. Continue cooking the bhakhri on a slow flame, while pressing with a khakhra press or folded muslin cloth till it turns crisp and golden brown in colour from both the sides.
  5. While on the tava (griddle), spread 2 tbsp of the pizza sauce and top with 1 tbsp of cheese evenly over it. Cover it with a lid and cook on a slow flame for 2 more minutes.
  6. Repeat steps 2 to 5 to make 5 more bhakhri pizzas.
  7. Cool slightly and serve immediately.

Handy tip:

  1. 3 large tomatoes after blanching will yield approx. ¾ cup blanched, peeled, deseeded and finely chopped tomatoes.
RECIPE SOURCE : Gluten Free RecipesBuy this cookbook
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 on 23 Dec 14 02:47 PM


oh wow!! what a great idea to serve pizzas to those who suffer from gluten sensitivity...hats off to the thought.... and cent percent marks to the recipe.
 on 02 Apr 13 04:39 PM


This is a fab and great alternate base to the plain flour pizza. The bhakri base turns crisp and the pizza sauce taste great over it.