Homemade healthy pizza recipe. If you also feel that all diets should include pizza this healthy pizza recipe is perfect for you!

This healthy pizza crust is thin, pizza dough is made with healthy millet flour,  loaded with yummy healthy pizza toppings pizza sauce, veggies, herbs and cheese. I am also sharing my tips and more healthy pizza ideas in the later part of recipe.

It is simple and easy to make. You need very few ingredients. You can make it in a microwave oven, Yes! This is another heart-healthy recipe I created in collaboration with LG healthy-heart Microwave ovens.

Ingredients for Pizza

 To make the healthy pizza base at home, I have used a healthier low GI flour. I used  finger millet flour, but you can make same base using 00 whole wheat flour alone. In India finger millet flour is known as Ragi or nachni and is extremely healthy. Even diabetics can have this as this is a lower GI flour.    

Flours – Ragi millet Flour,  All purpose flour
Dry Ingredients – Salt, Instant yeast, Sugar
Vegetables– Capsicum (Yellow, red, green), Zucchini (sliced), Corn
Homemade Pizza sauce
Olive oil
Warm water

What is Ragi Flour/ Finger Millet Flour?

Ragi in English is known as finger millet. The flour made out of finger millet is known as finger millet. Its one of very healthy flour to use in everyday cooking. Even this finger millet pizza is quite healthy if you are looking to make multigrain pizza crust.

It is said to help in weight Loss as a part of healthy balanced meal. It contains a good amount of fibre, good source of protein and amino acids. It is great to use in everyday diet.

How to Make This Healthy Pizza

Since I am making this healthy pizza everything is made from scratch. From pizza base, to pizza sauce and toppings everything makes this homemade pizza very healthy. 

Healthy Pizza Dough

To make this healthy homemade pizza, first you need to make pizza dough. For making the dough you need to mix the following ingredients. 

Sift together ragi millet flour, all purpose flour, salt and sugar. Next, add in instant yeast, mix. [photos 1,2,3,4,5,6]

Next step is to knead to form a soft dough. Place in water and cover with a Muslim cloth and set aside to rise. [photos 1,2,3]

Once the dough gets doubled in size. Your healthy pizza dough is ready.

To Make Thin Crust Pizza

When pizza dough has risen to double from the start Knock it and flatten it to form a big thin round crust. Spread homemade pizza sauce. I have shared homemade pizza sauce recipe before. [photos 4,5,6]

Add 1/2 amount of cheese vegetables and finally remaining cheese. Place it on greased microwave safe plate tava. [photos 1,2]

From Healthy heart menu and then select menu number -15 to preheat. Once it beeps Place in pizza plate on lower rack and press start. [photos 3,4]

After the beep, shift The pizza plate on high rack and press start again till it finishes cooking. [photos 5,6]

Watch Video

For more clarity on texture and exact recipe looks at various stages of making this healthier pizza recipe in microwave I strongly recommend watching video below.

How to Make it in Oven

If you do not own microwave oven with the above options you can make this healthy pizza in your regular oven. Here’s how to make it.

When your pizza dough is ready, put your oven to pre-heat at 220C or 430F for 10 minutes. Now roll the pizza dough and place toppings. 

After placing all the toppings and cheese, place pizza plate in the oven and bake this pizza for about 20 minutes on 200C or 395F. 

Recipe Notes and Tips

• Ragi flour/millet flour takes time to cook. Thick pizza base does not work well for this ragi pizza recipe. Roll the pizza crust thin. 
• You can use your favorite veggie recipes instead of the ones I have used in this recipe.

Healthy Pizza Toppings

There is a great choice when it comes to healthy pizza toppings. Few of our favourite toppings for pizza are:

Vegetable toppings like mushrooms, baby corns, shaved carrots, thinly sliced zucchini are good options for topping vegetable pizza.

When you are craving proteins, you can use tofu, paneer, halloumi cheese, goat cheese (after baking pizza). If you eat eggs, adding eggs 4-5 minutes before pizza finishes baking is a good option as well.

Other Microwave Recipes to Try

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More Healthy Finger Millet Recipes

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Here’s a vegan version of the decadent coconut caramel custard. A twist on the classic caramel custard, this recipe is eggless, dairy-free and so easy to whip up!

I love caramel custard! But I’m not a big fan of that eggy aftertaste that can remain sometimes if its not made well. So I came up with a 100% vegan caramel custard recipe. It turned out so rich and creamy, sets well, and doesn’t have that aftertaste! I’d say this is my newfound love in eggless recipes. Second only to the Intense Eggless Chocolate Mousse of course! Nothing beats that.

How to Veganize Caramel Custard

I substituted the dairy with freshly extracted coconut milk. Coconut milk, apart from tasting amazing, is also super healthy and light on the tummy. The coconutty flavour comes through in the custard, and it is GOOOOOD. Add a few drops of vanilla extract to the coconut milk, and it’s perfect. Cans of coconut milk are also readily available in any Indian supermarkets. If you are worried that the coconut milk will split on heating, the key is to keep it on a low flame and stir continuously till the custard thickens.

The Thickener

Traditionally, it’s the eggs in caramel custard that act as the main thickener. But they also leave an undesired after-taste. So I simply substituted it with the next best thickening agent – cornflour! Mix the cornflour in along with the coconut milk and whisk it well so there are no lumps. Don’t worry, this eggless caramel custard will not compromise on the texture of the custard! And since cornflour has no distinct taste, problem solved!

The Burnt Sugar or Caramel

For the caramel in this recipe, I like using refined granulated sugar. You can also choose other sweeteners like jaggery, coconut sugar or palm sugar. The sugar is heated on a low flame, and stirred continuously so that there are no clumps. You’ll see it start to melt around the edges first. It’s important to watch this closely as caramel can go from dark to burnt in seconds – that’s a little harder to tell if you are using anything apart from granulated white sugar. The idea is to caramelise it and take it just a little far so that there is a sweet bitter flavour, but not take it so far that it gets burnt and inedible. Pour the hot syrup onto the base of the ramekins and allow it to cool for 2 to 3 minutes before pouring in the coconut custard. This dish is all about simplicity. And there are so many simple ways to pack in flavours. Don’t forget to add a pinch of salt, it brings life into the dish like nothing else would! A few drops of vanilla extract go a long way. Next time, I plan to add a little bit of desiccated coconut in the mixture for some extra texture and taste. Garnishes can range from berries to coconut shavings to chopped dry fruits!

Top Tips for perfect Coconut Caramel Custard

Here are some extra tips to get that perfect creamy and light coconut caramel custard:

• Pour warm coconut custard into the ramekins. This heats up the cooled caramel so that when you unmold the caramel custard, you’ll be rewarded with sweet, syrupy caramel as topping
• If your coconut custard cools down completely and looks lumpy, just bring it back to flame, heat it gently and keep whisking till it’s lump free. You can also add a splash of milk or coconut milk while you do this. Just a tablespoon or two is enough.
• Pour the caramel into moulds immediately. Caramel cools down really fast, and as it cools, it’ll thicken and become stringy, which will make it near impossible to pour it.
• I would recommend a minimum of 6 to 8 hours in the fridge. This way the custard is set perfectly and when you flip it, that glorious caramel will melt all over the caramel custard!
• To demold, just run a knife around the edges to loosen it slightly. There is no need to place it in warm water.

So there you have it, my foolproof vegan caramel custard without compromising on taste or texture! This recipe is such a stunner. Looks fantastic on the table, especially that aha moment when you demould it and all the caramel comes pouring around the sides. And its lighter on the tummy. Plus that coconut flavour will transport you to the beaches! I promise.

Watch Coconut Caramel Custard Recipe Video

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Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

• Tomatoes
• Mushrooms
• Jalapenos
• Bell Peppers
• Spinach
• Bacon
• Ham
• Zucchini
• Basil
• Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Assemble:

1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
2. Bake for 20-25 minutes and this is ready!
3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Storing Eggs Muffins:

• Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
• Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

More Favorite Breakfast Recipes:

• Oven Baked Denver Omelet
• Sausage and Egg Frittata Recipe
• The Best Breakfast Casserole 
• Secret Ingredients French Toast
• Best Ever German Oven Pancake

 

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