Mini Oats Bakri Pizza

Mini Oats Bakri Pizza

Mini oats Bakri pizza is a nourishing version of the famous Italian dish pizza. The base of oats flour pizza no eggs are made of oats, whole wheat flour, and little oil in this brilliant recipe! Absolutely healthy, this Indian-style Bakri pizza is so tasty you won’t even realize it does not contain any maida or cheese.

The main reason for this super tasty oats flour pizza no eggs is the fabulous homemade pizza sauce, an interesting mix of antioxidant-rich veggies in the topping, and the elegant seasonings used. Lutein, lycopene, capsaicin, vitamin A and vitamin C are some antioxidants you can gain from this pizza. That is how this recipe is great for women with PCOS!

Due to its high fibre, mini oats Bakri pizza can be enjoyed by people with heart disease and diabetes too. We suggest not more than 2 Bakri pizzas at a time occasionally. Once you try this nutritious version, you will surely do away with maida and cheese pizzas for a
healthier lifestyle.

Here is its quick recipe:

Preparation Time: 15 mins | Cooking Time: 30 mins | Baking time: 20 minutes B

Total Time: 1 hour 5 minutes | Makes: 8 pizza


For The Pizza Sauce

  • 6 large tomatoes
  • 1 tsp olive oil
  • 1 tsp finely chopped garlic (lehsun)
  • take 1/2 cup finely chopped onions
  • 1/2 tsp dried oregano
  • 1 tsp dry red chilli flakes (paprika)
  • take 1/2 tbsp tomatoes ketchup
  • 1 tsp chilli powder
  • salt to taste

For the Bakri:

  • 3/4 cup whole wheat flour (gehun ka atta)
  • 1/2 cup quick-cooking rolled oats
  • 1 tsp oil
  • salt to taste

To be mixed into a vegetable topping

  • 3/4 cup finely chopped capsicum
  • 1/2 cup blanched small broccoli florets
  • 1/2 tsp dried oregano
  • take 1/2 tsp dry red chilli flakes (paprika)
  • salt to taste

For the pizza sauce

  1. Make criss-cross on the base of the tomatoes and place them in boiling water for 2 to 3 minutes or till the skin begins to peel.
  2. Drain the tomatoes, cool slightly, peel, deseed and roughly chop them and blend in a mixer to a smooth pulp. Keep aside.
  3. Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for a few seconds.
  4. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  5. Add the prepared tomato pulp, oregano, chilli flakes, tomato ketchup, chilli powder and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  6. Keep aside.

For the Bakri

  1. Combine all the ingredients in a deep bowl and knead into a stiff dough using enough water.
  2. Divide the dough into 8 equal portions.
  3. Roll a portion of the dough into an 87 mm. (3½”) diameter circle.
  4. Heat a non-stick tava (griddle) and cook the bhakri on a slow flame till pink spots appear on both sides.
  5. Continue cooking the bhakri on a slow flame, while pressing with a folded muslin cloth or a khakhra press, till it turns crisp
    and brown from both sides. Keep aside.

How to proceed

  1. Divide the vegetable topping into 8 equal portions. Keep aside.
  2. Just before serving, place a Bakri on a clean, dry surface, spread approx.
  3. 1½ tbsp of pizza sauce evenly over it and spread a portion of the topping evenly over it.
  4. Repeat step 2 to make 7 more Bakri pizzas.
  5. Bake in a pre-heated oven at 200ºc (400ºf) for 15 minutes.
  6. Serve the mini oats Bakri pizza immediately.
  1. It is highly recommended that this recipe be relished by diabetics only occasionally and in small quantities.
  2. This is just a mere ‘treat’ and does not qualify for a regular diabetic menu.
Nutritional Information:

Energy 92 cal | Protein 3.3 g | Carbohydrates 16 g | Fiber 3.4 g | Fat 2 g | Cholesterol 0 mg | Sodium 21.5 mg

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