A delicious gluten-free eggless pizza base made with paneer and besan, perfect for all your favorite toppings. It's easy to prepare, whether in the oven or on a stovetop. The base is baked or cooked until perfectly crisp and can be customized with various toppings and sauces.
1: Cut paneer into pieces and soak in warm water for 10 to 15 mins till they can be easily smushed with fingers.
2: Drain water, transfer to a mixer jar. Add 1/4 cup water and grind into a smooth paste.
3: Add besan, Eno, salt, and remaining 1/4 cup water and grind into a smooth paste.
4: If the mixture looks too dry and is not coming together, add more water, 1 tbsp at a time. If too sticky, add more besan, 1 tbsp at a time.
5: Preheat oven to 400°F. Grease a pizza pan.
6: Spread paste evenly and coat with olive oil. Bake for 10-15 mins.
7: Check bottom of the pizza base using a spatula if it is cooked and does not stick to the pan.
8: Check the top of the pizza base by pressing with fingers to ensure it’s cooked.
9: Brush pizza base with olive oil. Spread pizza sauce, and top with cheese and your favorite toppings.
10: Bake for an additional 10-12 mins. Optional: Switch oven to broil mode for 2-3 mins at 450°F for a charred effect.
11: For stovetop: heat a tava or griddle, add oil and spread pizza base paste, cover and cook till edges start separating.
12: Flip and cook till both sides are done, then add sauce, cheese, and toppings, covering and cooking until cheese melts.
