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Missir Wot Pizza - Ethiopian Red lentil stew, Kale on Gluten free Teff Pizza Crust. vegan recipe

Missir Wot Pizza - Ethiopian Red lentil stew, Kale on Gluten free Teff Pizza Crust. vegan recipe

Prep Time
2 hrs
Cook Time
1 hr mins
Total Time
3 hrs 10 mins
Servings: 2
Calories: 546 kcal
Course: Main Course
Cuisine: Fusion

Ingredients

Crust:
  • 1/3 cup water
  • 1 teaspoon active yeast
  • 2 teaspoons raw sugar
  • 1/4 cup teff flour
  • 1/4 cup oat flour
  • 2 Tablespoons tapioca starch
  • 2 Tablespoons Potato Starch
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking powder
  • 1/2 teaspoon apple cider vinegar
  • 2 teaspoon extra virgin olive oil evoo
  • a generous pinch of cumin powder optional
Missir Wot: Whole Red lentil stew
  • 1/2 cup Whole Lentils sabut Masoor, brown lentils soaked for atleast 2 hours to overnight
  • 2 cups water
  • 2 teaspoons extra virgin olive oil
  • 1/2 Medium onion chopped
  • 4-5 garlic cloves
  • 1/3 teaspoon salt
  • 2 teaspoons berbere spice
Toppings:
  • Chopped Kale or other greens
  • shredded vegan cheese
  • Chopped cilantro or fresh herbs of choice

Instructions

    Cup of Yum
  1. Miss wot: Whole Red lentil Stew:
  2. In a pressure cooker or pan, add oil and heat over low-medium.
  3. Add the onion and garlic and cook until translucent. 10-12 minutes.
  4. Add the berbere spice and mix. cook for a minute.
  5. Add the soaked lentils, salt and water. Mix well and cook over medium for 2 whistles in whistling pressure cooker then on low for 15 minutes. ( 10 minutes after the pressure has reached for electric pressure cooker)
  6. If using pan, Add them to the onion mixture along with salt, water and cook on medium, partially covered until the lentils start to disintegrate. 40-45 minutes.
  7. Taste and adjust salt and spice, take off heat and keep ready.
  8. You can also use pink/red lentils for a quicker cooking time
  9. Crust:
  10. In a bowl, add warm water, yeast and sugar, Mix well and let sit for 10 minutes or until frothy.
  11. In another bowl. mix all the flours, starches, salt, baking powder and spice/cumin if using.
  12. Add dry flours to yeast mixture. Add evoo and vinegar and whisk into a smooth batter.
  13. Let the batter sit for 1.5 hours. The batter with rise and become spongy.
  14. Mix it and drop onto parchment lined sheet.
  15. Drizzle a teaspoon of evoo and 'lightly' pat down the batter into desired shape using your hands. Spray water liberally on top.
  16. (you can also make the crust in an 8 inch cake pan to make a slightly fatter and even more softer crust like this gf Oat focaccia crust.
  17. Preheat the oven to 375 degrees F / 190ºc. and let the crust sit near the oven or in a warm place for 10 to 15 minutes. you should see that the crust rises a bit.
  18. Bake in preheated 375 degrees F / 190ºc for 10 minutes. Place a foil on the baking sheet without touching the top of the batter if possible, during baking.
  19. Take crust out and load with chopped kale and then Missir wot lentils and cheese of choice. I used Daiya Cheddar.
  20. Spray water on the edges and bake for another 8-10 minutes.
  21. Take pizza out, top with fresh herbs. Let sit for a minute before slicing.
  22. Best served hot.

Notes

  • Nutritional values based on one serving

Nutrition Information

Calories 546kcal (27%) Carbohydrates 85g (28%) Protein 22g (44%) Fat 13g (20%) Saturated Fat 2g (10%) Sodium 593mg (25%) Potassium 973mg (28%) Fiber 21g (84%) Sugar 6g (12%) Vitamin A 3375IU (68%) Vitamin C 48.1mg (53%) Calcium 162mg (16%) Iron 7.8mg (43%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 546

% Daily Value*

Calories 546kcal 27%
Carbohydrates 85g 28%
Protein 22g 44%
Fat 13g 20%
Saturated Fat 2g 10%
Sodium 593mg 25%
Potassium 973mg 21%
Fiber 21g 84%
Sugar 6g 12%
Vitamin A 3375IU 68%
Vitamin C 48.1mg 53%
Calcium 162mg 16%
Iron 7.8mg 43%

* Percent Daily Values are based on a 2,000 calorie diet.