Jul 122014

Both me and my husband love pizzas. We eat a lot of Italian food and we can never say no to pizzas. But its health factor scares me a bit. We tried making pizza at home probably half a dozen times before perfecting it. Well it wasn’t me but my husband who actually was able to arrive at this wonderful recipe and trust me when I say that it is truly fabulous. This is one recipe that I ask my husband to prepare again and again and may be again and actually once more πŸ™‚


Makes:Β 2 large pizzas

Baking time: 8-10 mins

Preparation time: 2 hours


For dough:
Multi-grain flour – 1 cup (store bought, contains whole wheat flour, soy, oats, husk etc)
All-purpose flour/Maida – Β½ cup (optional, instead you may use 1.5 cups multi-grain flour)
Active dry yeast – 1 tsp
Sugar – 1 tsp
Salt – to taste
Olive oil/Vegetable oil – 2 tbsp
Water – enough to prepare dough

For toppings:
Capsicum – ΒΌ cup (finely chopped)
Onions – ΒΌ cup (finely chopped)
Tomato – ΒΌ cup (I made thin round slices)
Corn kernels – ΒΌ cup
Spinach/Palak leaves – 4 or 5 (tear them into roughly sized pieces)
Cheese – 1 cup (I used shredded mozzarella)
Salt – a pinch
Pepper – a pinch
Olive oil/vegetable oil – 1 tbsp
Pasta sauce – 1 cup (check my recipe)


To prepare dough

  1. Add the yeast to about 2 tbsp of warm water, add sugar, give a good mix and let it rest in a warm place for about 5 minutes.
  2. Meanwhile take a big mixing bowl and add the flours, olive oil, and salt and mix them well. Use your fingers to crumble the dough.
  3. Now add the activated yeast and enough water and knead the dough till you get very smooth and fluffy dough.
  4. Since we are using multi-grain flour, the dough will absorb more water and hence while kneading keep adding water a tbsp at a time and continue kneading for about 15-20 minutes. It takes this much time to become soft and fluffy.
  5. Now spray some oil in a bowl and place the dough in it. Spray some oil over the dough as well.
  6. Cover the dough with a wet kitchen cloth and place an air-tight lid over this. Place this in a warm place preferably in the oven to rise. Leave it for about 1-1.5 hours.
  7. Check the dough after about 1.5 hours and press the risen dough so that the air escapes.
  8. Make 2 balls out of the dough and roll each ball on a dusted surface into about 12 inch in diameter and half a centimeter thick.

To prepare pizza

  1. Take a pizza stone/baking tray/a big inverted plate covered with aluminum foil. Spray oil onto this and place the rolled pizza base on it.
  2. Spread Β½ cup of pasta sauce over the pizza, leaving a little gap from the edges.
  3. Sprinkle all the toppings mentioned and sprinkle cheese over them.
  4. Sprinkle a pinch each of salt and pepper and a little bit of oil. Also rub some oil on the exposed edges of the pizza.
  5. Bake the pizza in a pre-heated oven at 220Β°C for 8-10 minutes till the cheese melts and edges turn brown.
  6. Remove from oven and enjoy your healthy guilt-free multi-grain pizza.


  1. I folded the edges of pizza base a little bit since my baking tray was small for the base.
  2. My oven has a maximum temperature of 220Β°C but if yours has anything more than this I recommend you to bake it at the highest temperature you have.
  3. I used an inverted plate to bake my pizza. This keeps the pizza from folding on the sides.


  2 Responses to “Multi-Grain Thin crust Pizza”


    Thanks for the recipe.
    Can you share the pizza sauce recipe as well.
    Thank you.

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