How to make a non-traditional pizza base

If I could eat one thing, forever, in a world where calories don’t count, I would choose pizza.  It also has all the basic food groups and if you make them at home, you can ensure that it is “healthy enough” for your dietary needs.  So I decided to make a few at home a few weekends ago, and reduce the fat content, just a little so I would feel less guilty when I was stuffing my face with it.

The recipe for the base came from my mom.  She’s had it for years.  It’s not your traditional pizza crust, this has more of a melt-in-your mouth texture, and is almost biscuit-like.  We have traditional bases when we eat at out favorite pizzeria so this one makes it taste more like home.

To make this base you will need:

  • 1 cup flourcake-flour
  • 2teaspoon baking powder
  • 1/4 teaspoon salt
  • 25ml butter
  • 1 egg
  • 1/2 cup milk.

Sift flour,baking powder, and salt. Rub in the butter until well mixed.
Whisk egg and milk together, add to the flour mixture, and  knead until you get a stiff dough. Roll out and place on a greased tray.  Add desired toppings.  Bake for 20 minutes at 200 degrees Celsius.

**Note: The initial dough will be rather sticky, continue dusting your hands with flour until you have a firmer texture.


The sauce for the base is also an old family recipe, passed down from my mom.  For the sauce I make more of an Indian tomato chutney.  It is a great partner with the base.  This chutney can also be use for pastas or a side to any protein.

To make the chutney, you will need:

  • 6-8 tomatoes, grated.**cut them down the middle and grate them, similar to how you would grate cheese, throw the skin away. 
    (this number may vary depending on the size of the tomatoes as well as how much sauce you are hoping to make.)  
  • red-tomato-meteorite2 green chilies, slit down the middle and cut into quarters (Add more if you want it spicier or eliminate if you can’t handle the heat)
  • 1 big onion -thinly sliced or chopped
  • 3 gloves of garlic thinly sliced
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons of oil. (canola or sunflower)

Method: In a sauce pan, heat up the oil.  Add the onions to the oil and allow them to fry until its translucent, or when you notice the ends starting to brown a little.  Throw in the garlic and the chilies.  White spots will start to appear on the chilies, add the turmeric at this point and give it a quick stir. Add tomatoes and a teaspoon of salt and sugar.  Reduce heat and allow it cook, stirring occasionally to avoid sticking and burning.  Turn off the stove and remove from the heat once all the water has evaporated.9b2f76e0-9518-47da-b1ac-9c35608a6d04




Images courtesy of


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