Atta Pizza Recipe – Ajwain & Veggie Indian Flatbread Pizza

Last Updated on 2 months by Neha Deshmukh

Atta Pizza Recipe – Ajwain & Veggie Indian Flatbread Pizza

Introduction

Okay, let’s be real. Pizza night is the best night, right? But sometimes, you crave something a little different, a little…homely. That’s where this Atta Pizza comes in! I first made this when I was trying to sneak more wholewheat into my family’s diet, and it was a total hit. It’s a fun fusion of Italian comfort food and Indian flavors, and honestly, it’s just so satisfying. Get ready to ditch the delivery and make your own delicious, veggie-packed flatbread pizza!

Why You’ll Love This Recipe

This isn’t your average pizza. We’re using atta – wholewheat flour – for the base, giving it a lovely nutty flavor and a slightly chewy texture. Plus, a sprinkle of ajwain (carom seeds) adds a subtle digestive boost and a unique aroma. It’s a fantastic way to enjoy pizza with a healthier twist, loaded with fresh veggies, and bursting with flavor.

Ingredients

Here’s what you’ll need to create this amazing Atta Pizza:

• 2 cups Atta (Chapati flour/ Wholewheat flour) – about 240g
• ½ tsp Carom Seeds (Ajwain)
• To taste Salt
• 1 tbsp Canola or Vegetable Oil
• 1 Small Onion, thinly sliced
• 2 Garlic cloves, finely minced
• ½ ~1 tsp Red Chili powder (adjust to your spice preference!)
• 4 cups Chopped Tomatoes – about 600g
• 1 Small Red Pepper, thinly sliced
• 1 Small Yellow Pepper, thinly sliced
• 1 Small Green Pepper, thinly sliced
• 1 Small Zucchini, thinly sliced
• 1 Small Eggplant, diced
• 2 cups Mushrooms, sliced
• ½ cup Mozzarella Cheese, grated (optional, but delicious!)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Atta (Wholewheat Flour) – The Heart of Indian Flatbread: Atta is the flour used to make chapatis and rotis. It gives this pizza a wonderful, rustic texture.
• Carom Seeds (Ajwain) – A Digestive & Flavorful Addition: Don’t skip the ajwain! It adds a lovely warmth and is known for aiding digestion. If you can’t find it, a tiny pinch of fennel seeds can work in a pinch, but it won’t be quite the same.
• Vegetable Choices – Regional & Seasonal Variations: Feel free to get creative with your veggies! Bell peppers, zucchini, eggplant, mushrooms – use whatever looks good at the market. I love adding spinach or even some cooked potatoes.
• Oil – Choosing the Right Oil for Sautéing: Canola or vegetable oil are great for sautéing the veggies. You could also use sunflower oil or even a light olive oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the atta, carom seeds, and salt. Gradually add water, mixing until a soft, pliable dough forms. Knead for about 5-7 minutes until smooth. Cover and let it rest for at least 30 minutes. This resting time is key – it allows the gluten to relax, making the dough easier to roll.
2. Prepare the Tomato Sauce: While the dough rests, heat the oil in a pan. Sauté the onions and garlic until softened and fragrant. Add the chili powder and cook for another minute. Then, add the chopped tomatoes and simmer until the sauce thickens – about 15-20 minutes. Let it cool completely.
3. Sauté the Veggies: In a separate pan, heat a little oil and sauté the assorted vegetables until they’re slightly softened and lightly browned. You don’t want them mushy, just tender-crisp.
4. Pre-Bake the Crusts: Preheat your oven to 425°F (220°C). Divide the dough into 8-10 equal portions and roll each portion into a circle about 6-8 inches in diameter. Place the rolled-out crusts on a baking sheet and pre-bake for 5-7 minutes. This helps prevent a soggy bottom!
5. Assemble & Bake: Spread the cooled tomato sauce evenly over the pre-baked crusts. Sprinkle with cheese (if using), then top with the sautéed vegetables. Bake for another 4-6 minutes, or until the crust is crispy and the cheese is melted and bubbly.

Expert Tips

• Don’t overwork the dough! Overkneading can make it tough.
• Pre-baking the crust is a game-changer. Trust me on this one.
• If you want a crispier crust, brush it with a little oil before adding the sauce.

Variations

• Vegan Atta Pizza: Skip the cheese, or use a vegan mozzarella alternative.
• Gluten-Free Atta Pizza (Alternative Flours): While atta contains gluten, you can experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch can work well, but you might need to adjust the water content.
• Spice Level Adjustments: Love heat? Add more chili powder to the sauce, or a pinch of cayenne pepper. Prefer mild? Reduce the chili powder or omit it altogether.
• Festival Adaptations (Holi, Diwali Snack): This pizza makes a fantastic snack for festivals! You can even cut the pizzas into smaller, bite-sized pieces for easy sharing.

Serving Suggestions

Serve your Atta Pizza hot and fresh! A side of raita (yogurt dip) or a simple green salad complements it beautifully. It’s perfect for a casual weeknight dinner or a fun weekend gathering.

Storage Instructions

Leftover pizza can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or a skillet for the best results.

FAQs

• What is Atta and can I substitute it? Atta is a wholewheat flour commonly used in Indian cooking. You can substitute it with all-purpose flour, but the texture and flavor will be different.
• Can I make the pizza dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling it out.
• What vegetables work best on this Atta Pizza? Honestly, anything goes! But bell peppers, onions, mushrooms, zucchini, and spinach are all great choices.
• How can I adjust the spice level of the tomato sauce? Start with a small amount of chili powder and add more to taste. You can also use a milder chili powder or omit it altogether.
• Is this pizza healthier than traditional pizza? Yes! Using atta instead of refined flour adds fiber and nutrients. Plus, loading up on veggies makes it a more balanced meal.