A super healthy, easy and delicious Gluten-free & Vegan Millet Flatbread Pizza Crust + a recipe for Cheesy Garlic Bread Sticks!
This super easy Millet Flatbread Pizza Crust was inspired by my love for all things millet! Not unlike Quinoa, Millet is also a naturally gluten-free grain-like seed.
Non-toxic + truly non-stick!
What are the benefits of eating millet?
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Millet is natural pre-biotic which helps feed good bacteria leading to good gut-health.
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Millet is high in fiber and protein.
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Millet contains mood-boosting serotonin.
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Millet is high in B vitamins, magnesium, calcium and antioxidants.
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It is alkaline in nature.
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It is a low-glycemic food making it great blood sugar stabilizer.
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Millet is easy digestible.
Tips for making Millet Pizza Crust:
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If you have a high quality high-speed blender such as a Vitamix, you can get away with pre-soaking your millet for only 4 hours instead of 6 or longer
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You can omit or change all spices used in the crust. The sky is the limit!
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Store your millet pizza in air tight container in the refrigerator for up to one week.
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Reheat millet pizza in a 375 F oven for approximately 10 minutes.
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This Millet Pizza Crust can be enjoyed hot or cold.
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Apart from traditional warm toppings, this Millet Pizza Crust makes an excellent flatbread that can be served alongside soups, chilis, and salads.
More Gluten-Free Pizza Crust Recipes:
Red Lentil Flatbread (Gluten-Free, Vegan)
Quinoa Flatbread Pizza Crust (Gluten-Free, Vegan)
Non-toxic + truly non-stick!
Gluten-Free Brown Rice Pizza Crust
Butternut Squash & Lentil Flatbread Pizza Crust (Gluten-Free)
Coconut Flour Pizza Crust (Gluten-Free)
Millet Recipes:
Instant Pot Millet & Pinto Bean Chili (Gluten-Free, Vegan)
Butternut Squash & Millet Fritters (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
Millet Pizza Crust (Gluten-Free, Vegan)
Ingredients
- Millet Flatbread-Pizza Crust GF, Vegan:
- 1 cup millet soaked overnight or at least 6 hours
- 1/3 cup water
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1 tbs Hungarian paprika
- 1 tsp baking powder
- 2 garlic cloves
- Cheesy Garlic Breadsticks:
- 1 millet flatbread-pizza crust
- 1 tbs olive oil
- 2 garlic cloves minced
- 1 cup cheddar cheese shredded (this works great w/ vegan cheese alternatives too, I like Daiya)
Instructions
- Rinse millet well, put in a jar or bowl and cover with cold water, cover and let sit overnight.
- Preheat oven to 425°F.
- Rinse and drain soaked millet. Place in a food processor with remaining ingredients. Blend until a smooth batter has formed.
- In a round pan (I used a 9″ cake pan), place a sheet of well oiled parchment paper. Pour batter onto parchment paper and spread evenly if need be.
- Bake for 15 minutes. Remove from oven and carefully flip over (use a second sheet of oiled parchment to flip onto if need be). Bake for 10 minutes more.
- Remove crust from oven and top with desired toppings (for my cheesy garlic breadsticks, see below).
- Bake for 5 minutes more, then broil top for a few minutes until bubbling.
- Cool, slice, and enjoy!
- For Cheesy Garlic Breadsticks:
- Heat olive oil over medium heat. Saute minced garlic for a few minutes.
- Top pre-baked millet crust (see above) with sauteed garlic & cheese.
- Bake for 5 minutes (@ 425F), then broil until bubbling & desired crispness is achieved.
- Delicious as is, or dipped in ranch or marinara!
- Cool, slice & enjoy!
JB says
Hi. Do you possibly have a recipe for making millet pasta dough? Preferably only a few ingredients such as the millet flour, water and salt. I am trying to figure out the ratios. Thank you so much.
Kristen Wood says
Hi, JB! Sorry for the delay. I take time off around the holidays. Unfortunately, I do not have experience making pasta dough with millet flour specifically so I cannot say that it would work, but I do make pasta with GF all-purpose flour and I use 2 cups of flour, 1 cup of water, a pinch of salt and a teaspoon of olive oil. The flour I use when making pasta contains xanthan gum, so if you use millet flour, adding a binding agent such as xanthan gum or even some ground flaxseed might work better. If you try it, I would love to hear!
JB says
Thank you Kristen! Yes I just realized you most likely take time off for the holiday, well deserved of course
I totally appreciate your response. I am going to work on the recipe. If it comes out good I’ll let you know. However if it comes out of disaster I’m gonna keep it quiet lol.
Thx for your help 😉
Cherry Jain says
which millets did you use?
Kristen Wood says
This is my favorite millet: https://amzn.to/3lHfI0L
Brittney says
Hello, can I use millet flour? If so, can you suggest the proper measurements if not the same as above, thank you ?
Kristen Wood says
Hi! To be honest, I haven't tested it with millet flour so I would't be able to say how well it would come out. If you were to try it, I would recommend adding a bit more water, as the soaked and blended millet makes for a rather wet batter. If you try it, I would love to hear! And again, sorry I couldn't be of more help.
Maria says
Hi. I made this tonight & topped with my own toppings and enjoyed the flavor a lot (the only thing I changed was using just 1 tsp paprika)! However, the outer edges of the pizza crust were crispy and the insides a bit crumbly (I did soak the millet all day long and used a 9 inch dark colored metal cake pan). Is this supposed to be the texture? If not, any tips to avoid the crumbly texture? It held up pretty well and reminded me more of cornbread (which I love) but just wondering what I should be expecting for this crust. Thanks!
Kristen Wood says
Hi Maria - I'm happy you enjoyed it! It isn't normally crumbly but usually smooth & slightly bread-like inside. I'm wondering if this might have something to do with the blender or food processor used. I would try blending it a bit longer next time! Thanks so much for the feedback, I appreciate it. 🙂