Millet Kale Chickpea Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers. glutenfree vegan recipe

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Kale Millet Chickpea quiche Pizza topped with okra, tomatoes and olives | Vegan Richa #vegan #glutenfree #yeastfree

Vegan Pizza Mofo (Month of food) Post 7. Yes, I am overusing the black board for the pictures:)
Hubbs comes home early these days(15 minutes early than normal :P) because he wants to be surprised by the new pizzas everyday. After eating regular food on Friday evening and all of Saturday, He was wondering if I was going to fix a pizza on Sunday. But that was my rest day, so he fixed us some dinner 🙂 He makes a mean aloo sabji (masala potatoes) and he added loads of spinach to it along with his signature burnt garlic. And now its Monday, Pizza day.

I fixed up this Quiche Pizza today. Another fun gluten free and yeast free crust. Topped with some golden cherry tomatoes(because I need to finish them up), green bell pepper from our garden, Okra (because hubbs loves Okra) and Olives. Hubbs’ verdict.. yumm.:)

The pizza can be easily converted to a quiche. Add the veggies and cheese to the batter and bake for 35 minutes into a crustless quiche in a pan.
I added some herbs while cooking the millet and some to the crust batter as well. The crust is not a crunchy crust. Its a soft crust like the sprouted bean crusts and holds up well with light and medium heavy toppings. If you want to use a sauce/pesto on the crust. Then bake the crust without the sauce/toppings for 20 minutes and then add sauce it and continue.

Steps:

Wash the millet and cook in 3/4 cup water, salt, dried herbs, cumin powder, on low heat until all the water is absorbed. I added a little chili powder too.

Millet cooks quicker than Quinoa and will get mushy easily if cooked longer and with more liquid. Once the grain is tender. Take off heat. fluff up and keep ready. Though for this recipe, mushy millet works too, since it is anyway in the crust:) You can substitute millet with cooked quinoa, but the crust will be less sturdy as quinoa is a larger grain.

In a bowl, add the chickpea flour, flaxmeal, salt, baking powder, spices, herbs, nutritional yeast and mix well.
Add other flavorings per taste( mustard powder, spice blends of choice) and whisk to combine.

Add the coconut milk, water, evoo and whisk.

To this add the cooked millet and kale/greens.

Drop the thick batter on parchment lined sheet.

Spread the batter using circular motion to a 1/4 inch thick crust. 10-12 inch round

Top with the veggies, salt, pepper, and bake in preheated 365 degrees F for 30-35 minutes

and then 400 degrees F for 3-4 minutes to crisp up the crust, or longer per preference.

Millet Chickpea Kale Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers
Gluten, yeast, corn, nut, soy, dairy, egg free. Can be made oil free
Makes a small 9-10 inch

Ingredients:
Crust:

1/4 cup uncooked whole Millet grain. (cook in 2-3 times water, with 1/4 teaspoon salt, dried parsley, cumin powder. will yield about a cup cooked millet)

2 Tablespoons flaxmeal

1/4 cup chickpea flour

1/2 teaspoon baking powder

1/3 teaspoon salt

1/4 cup coconut milk
1/4 cup water

1/2-1 teaspoon herbs of choice( I used parsley, this weeks fave herb :))
1-2 teaspoons nutritional yeast

1-2 large Kale leaves chopped fine

1/2 green chili chopped or red pepper flakes to taste
1 Tablespoon Extra virgin olive oil – evoo

Toppings:
Bell peppers sliced
Golden cherry tomatoes
Okra chopped
Kalamata Olives
dried herbs
red pepper flakes
Cheese of choice

Method:

Wash the millet and cook in 3/4 cup water, a generous pinch each of salt, italian blend, cumin powder, on low heat until all the water is absorbed. 12-15 minutes

In a bowl, add the chickpea flour, flaxmeal, salt, baking powder, spices, herbs, nutritional yeast and mix well. Add other flavorings per taste(mustard powder, spice blends)

Add the coconut milk, water, evoo and whisk.

To this, add the cooked millet, chili and kale.
Drop the thick batter on parchment lined sheet.
Spread the batter using circular motion to a 1/4 inch thick crust. 9 inch base.
Top with the veggies, herbs, salt, pepper and bake in preheated 365 degrees F for 30-35 minutes and then 400 degrees F for 3-4 minutes to crisp up the crust.
I topped the Pizza with some Daiya mozzarella for the pictures and then with some home made cheddar slices before serving. The Cheddar went very well with the Pizza too.
Cool the crust for 2 minutes, slice and serve.

55 Comments

Bobbie {the vegan crew} says:

October 10, 2012 at 3:06 pm

Do you deliver? 😉

pizza fulham says:

October 10, 2012 at 12:20 pm

This comment has been removed by a blog administrator.

Mandee says:

October 10, 2012 at 6:17 am

Richa, this is yet another amazing looking pizza and it’s gf and soy free – yay! Thanks so much again for creating this, I will be trying this very soon 😀

Cadry says:

October 10, 2012 at 3:46 am

Look at that gorgeous crust! And it even has kale inside! Now, there’s a pizza you can feel good about eating!

glutenfreehappytummy.com says:

October 10, 2012 at 2:31 am

oh my gosh that crust sounds magnificent!!

Little Sis says:

October 10, 2012 at 1:12 am

I am very intrigued by this. We make homemade pizza every Friday and a variety of dietary restrictions we’re toying with. I look forward to adding this to our pizza repertoire.

Kristy says:

October 9, 2012 at 9:01 pm

Pizza with okra needs to happen in my life, ASAP! 😉

Kiersten @ Oh My Veggies says:

October 9, 2012 at 7:40 pm

You are so creative, Richa! Every one of these pizzas totally makes my mouth water and this one is no exception!

Harini says:

October 9, 2012 at 6:59 pm

I would eat the cooked millet without baking too.:D I love how you come up with so many versions! Bravo!

Kammie @ Sensual Appeal says:

October 9, 2012 at 5:23 pm

I’m a huge fan of homemade pizzas 🙂

I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well 🙂