u003cbr/u003eIs this good for summer?

u003cbr/u003eYes. Ragi is cooling, making this pizza ideal for warmer months.

Ragi Veg Pizza Recipe with Yeast

Summer evenings + cravings = this millet pizza.

If you’re looking for a clean, cozy way to enjoy your pizza fix, here’s my Ragi Veg Pizza —a blend of ragi and wheat flour with a gentle yeast rise, topped with simple veggies and melted cheese. This millet pizza is crusty at the edges, soft in the center, and feels like food with a conscience.

I didn’t plan to make this millet pizza, honestly. It was one of those “let’s make do with what we have” days. But it turned out so comforting and deeply satisfying—especially for a hot day when you don’t want to fry or overload.

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Why This Pizza Is Just Right for Summer

– Ragi (Finger Millet) is naturally cooling and full of calcium and iron.

– Wheat flour softens the dough, balancing ragi’s rustic bite.

– No refined flour or preservatives—this is your homemade version of a healthy pizza base.

– Yeast gives lightness to the base without heavy kneading.

Ingredient Benefits (with Swaps You Can Try)

• Ragi Flour (Finger Millet)

Benefit: Naturally cooling and rich in calcium and iron. Keeps you full longer and supports digestion.
Swap with: Kambu (pearl millet) or Varagu (kodo millet)

• Wheat Flour

Benefit: Softens the dough and adds elasticity. Makes the crust chewy and pleasant.
Swap with: Khapli wheat or atta

• Yeast

Benefit: Helps the dough rise and become light and airy.
Swap with: Curd + baking powder

• Onion & Capsicum

Benefit: Rich in fiber and antioxidants. Adds crunch and natural sweetness.
Swap with: Corn, mushrooms, tomatoes, or olives

• Cheese

Benefit: Adds richness, flavor, and protein.
Swap with: Paneer, tofu, or vegan cheese

Other recipes that might interest you:

Ragi Veg Pizza with Yeast | Millet pizza

Recipe by Sandhya Riyaz

5.0 from 2 votes

Course: Main, Dinner, Lunch, BrunchCuisine: Fusion, Indian-Inspired, Rustic GlobalDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Resting time

1.5

hours

Baking time

10-12

minutes

A wholesome, no- maida pizza made with ragi and wheat flour. This rustic crust is light, cooling, and perfect for summer dinners-topped with fresh flavors and real goodness.

Ingredients for Dough:

1/2 cup, Ragi flour/ Finger millet flour
1/2 cup, Wheat flour/ Atta
3/4 teaspoon, Instant yeast
1/2 teaspoon, Sugar
1/2 teaspoon, Salt
1 teaspoon, Olive oil
Warm water – as needed
Ingredients for Topping
2 to 3 tablespoon, Homemade Pizza sauce
1/2 nos., Onion – sliced
1/2 nos., Capsicum – sliced
3/4 cup, Grated mozzarella cheese
Mixed herbs, chili flakes – as needed
Ingredients for Sauce
3 nos. Tomatoes
1 no. Garlic
¼ teaspoon, Italian seasoning
¼ teaspoon, Ground pepper
1 teaspoon Oil

Directions to make Ragi Veg Pizza/ Millet pizza

Making sauce: In a mixer/ blender add chopped tomatoes and grind it into puree.
Now heat a tsp of oil in a pan to it add chopped garlic, saute it for a minute then add tomato puree and salt. Saute well. Cover it with a lid snd cook as it will splutter a lot. This should take about 5 minutes.
After 5 minutes of cooking add Italian seasoning and ground pepper. Mix well. When oil starts to come in the sides of the sauce it is ready. Put off the flame and keep it aside.
Mix and Rest: Combine flours, yeast, sugar, and salt. Add warm water slowly and knead into a soft dough. Add oil and mix. Cover and let it rise 1 to 1.5 hrs.
Roll and Pre-bake: Punch dough, roll thick, place on tray with parchment. Pre-bake at 200°C / 400°F.
Assemble and Bake: Spread sauce, toppings, cheese. Bake again for 10–12 mins until golden edges and bubbly top.

Notes

* 1 cup = 235 ml

How to make Ragi Veg Pizza with step by step images

In a mixer/ blender add chopped tomatoes and grind it into puree.
Now heat a tsp of oil in a pan to it add chopped garlic, saute it for a minute then add tomato puree and salt. Saute well. Cover it with a lid snd cook as it will splutter a lot. This should take about 5 minutes.
After 5 minutes of cooking add Italian seasoning and ground pepper. Mix well. When oil starts to come in the sides of the sauce it is ready. Put off the flame and keep it aside.
Mix and Rest: Combine flours, yeast, sugar, and salt. Add warm water slowly and knead into a soft dough. Add oil and mix. Cover and let it rise 1 to 1.5 hrs. Keep it warm place.
After 1.5 to 2 hours the dough should have doubled in size and will have good aeration(air bubbles) as seen in the image. Not much much size difference like all purpose/ maida dough, but this is good enough to make soft pizza.
Roll, assemble, bake: Punch dough, roll thick, place on tray with parchment. Pre-bake at 200°C/ 400°F. Spread sauce, toppings, cheese. Bake again for 10–12 mins until golden edges and bubbly top.

Sandy’s Note

This isn’t pizza for showing off. It’s for those real days—when your body craves something grounding, your fridge is half-full, and your hands want to cook, but not for hours. Slice it, bite it, eat it hot from the tray. No forks, no filters.

FAQs: Answers to Your Most Common Questions

Can I make ragi pizza at home without yeast?

Yes! Use baking powder + curd for an instant base. It won’t rise the same but still works.

Is this good for summer?

Yes. Ragi is cooling, making this pizza ideal for warmer months.

Can kids eat this?

Absolutely! It’s a smart way to sneak millet into their favorite food.

Can I make it vegan?

Yes. Use vegan cheese or just skip cheese and load with spicy chutney and veggies.

Can I use store-bought sauce?

Yes, but try a quick tomato-garlic homemade version for freshness.

What is the best millet for homemade pizza?