Wholewheat Chicken Pizza Recipe – Easy Homemade Indian Style Flatbreads

Last Updated on 1 month by Neha Deshmukh

Wholewheat Chicken Pizza Recipe – Easy Homemade Indian Style Flatbreads

Hey everyone! If you’re anything like me, you love pizza. But sometimes, you crave something a little healthier, a little more…you. This wholewheat chicken pizza is exactly that! It’s a fantastic way to enjoy all the pizza goodness with a touch of Indian flavors and the wholesome benefits of wholewheat flour. I first made this when I was trying to sneak more whole grains into my family’s diet, and it was a huge hit – even with the picky eaters!

Why You’ll Love This Recipe

This isn’t your average pizza. We’re building the base from scratch using wholewheat flour (atta), which adds a lovely nutty flavor and a satisfying chew. Plus, loading it up with flavorful chicken and fresh veggies makes it a complete meal. It’s surprisingly easy to make, and the aroma that fills your kitchen while it bakes is just heavenly. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to create this delicious wholewheat chicken pizza:

• 2 cup wholewheat flour (aatta)
• 1 tsp instant yeast
• 1 tsp sugar
• 0.25 tsp salt
• 2 tbsp olive oil
• 1 cup lukewarm water (approx)
• 1 sachet tomato paste (70 gm)
• Oregano
• 1 cup cooked chicken pieces (with turmeric, red chili, and salt)
• 1 tomato
• 1 capsicum
• 0.33 cup sliced black olives
• Mozzarella cheese

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Wholewheat Flour (Aatta) – The Healthier Base

Using wholewheat flour (atta) instead of all-purpose flour gives this pizza a lovely, rustic flavor and a boost of fiber. You can find it in most Indian grocery stores, or even in the international aisle of larger supermarkets.

Instant Yeast – For a Quick Rise

Instant yeast is a lifesaver! It doesn’t need to be bloomed in water first, making the process much quicker. If you only have active dry yeast, you’ll need to bloom it in warm water with a pinch of sugar for about 5-10 minutes before using.

Olive Oil – Flavor and Texture

Olive oil adds a beautiful flavor and helps create a slightly chewy, yet tender crust. You can substitute with any neutral-flavored oil if you don’t have olive oil on hand.

Lukewarm Water – The Perfect Temperature

The water temperature is key for activating the yeast. It should be lukewarm – around 105-115°F (40-46°C). Too hot, and you’ll kill the yeast; too cold, and it won’t activate properly.

Spices for Chicken – Turmeric, Red Chili & Salt Combination

I love using a simple blend of turmeric, red chili powder, and salt to marinate the chicken. It gives it a lovely color and a subtle warmth. Feel free to adjust the amount of chili powder to your liking!

Regional Variations in Toppings – Exploring Indian Flavors

Don’t be afraid to get creative with your toppings! Think paneer tikka, tandoori chicken, or even spiced potatoes. A sprinkle of chaat masala after baking adds a fantastic tangy kick.

Step-By-Step Instructions

Alright, let’s get baking!

1. Combine the wholewheat flour, instant yeast, sugar, and salt in a large bowl.
2. Create a well in the center and pour in the olive oil.
3. Gradually add the lukewarm water while mixing with your hands to form a soft, non-sticky dough. Don’t add all the water at once – you might not need it all!
4. Knead the dough for 5-7 minutes until it’s smooth and elastic. This is a good arm workout, too!
5. Cover the dough with cling film and let it rise in a warm place for about 1 hour, or until doubled in size. Patience is key here!
6. Preheat your oven to 180°C (356°F) and line a baking tray with parchment paper.
7. Divide the dough into 8 equal portions and gently flatten each into a disc using your hands.
8. Place the discs on the prepared baking tray and prick them all over with a fork. This prevents them from puffing up too much.
9. Pre-bake the bases for 5 minutes. This helps them hold their shape when you add the toppings.
10. Spread a generous layer of tomato paste on each base and sprinkle with oregano.
11. Layer with the cooked chicken, sliced tomatoes, capsicum, and black olives.
12. Top with a generous amount of mozzarella cheese.
13. Bake for 8-10 minutes, or until the cheese is melted, bubbly, and golden brown.
14. Serve immediately with a fresh salad.

Expert Tips

• Don’t overwork the dough. Overkneading can result in a tough crust.
• If the dough is too sticky, add a little more flour, one tablespoon at a time.
• For a crispier crust, brush the pre-baked bases with a little olive oil before adding the toppings.

Variations

• Vegan Adaptation: Swap the mozzarella for a vegan cheese alternative.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: Add a pinch of red chili flakes to the tomato paste for a spicier kick.
• Festival Adaptation: Make mini pizzas for parties! They’re always a crowd-pleaser. My kids love helping me assemble them.

Serving Suggestions

This pizza is fantastic on its own, but a simple side salad with a light vinaigrette complements it beautifully. A glass of iced tea or a refreshing lassi is the perfect drink pairing.

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. You can also freeze the pre-baked pizza bases for later use – just wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.

FAQs

What type of flour is best for this pizza dough?

Wholewheat flour (atta) is ideal for a healthier and more flavorful crust. However, you can also use a combination of wholewheat and all-purpose flour.

Can I use pre-made pizza dough instead of making it from scratch?

Absolutely! If you’re short on time, pre-made pizza dough is a great option. Just make sure to choose a good quality dough.

How can I prevent the pizza base from becoming soggy?

Pre-baking the base for a few minutes helps to prevent sogginess. Also, avoid overloading the pizza with too many wet toppings.

What are some other topping combinations I can try?

The possibilities are endless! Try paneer tikka with onions and peppers, tandoori chicken with mint chutney, or spiced potatoes with peas and carrots.

Can I freeze the pre-baked pizza bases for later use?

Yes, you can! Wrap them tightly in plastic wrap and store them in the freezer for up to 2 months.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turns out!