Who says pizza has to be all about refined flour and guilt? Meet the Moonglet Pizza — a protein-packed, fluffy, vegetarian delight made with moong dal (split green gram). This creative fusion brings together the crisp, savory texture of a moonglet (a kind of Indian lentil pancake) and the cheesy, flavorful charm of pizza — without any maida (all-purpose flour)!
Originating from North Indian street food culture, moonglet is often called the “vegetarian omelette.” Here, we’re transforming it into a wholesome pizza base — crispy on the outside, soft inside, and loaded with colorful veggies and melted cheese. Perfect for kids, quick dinners, or healthy indulgence any time of day!
Why You’ll Love It
This Moonglet Pizza is:
- High in protein and fiber
- Completely gluten-free (if made without semolina)
- Light, filling, and nutritious
- Ready in under 20 minutes
No maida, no guilt — just pure, wholesome deliciousness! Try this once, and you might never crave regular pizza again.
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
Zanzanit Puneri Mataki Bhel | A Crunchy, Spicy Street-Style Snack
Crispy Namkeen Samosa
Bedami Puri & Aloo ki Sabzi,
Kadu Puri with Aloo Matar ki Sabji,
Dhaba Style Amritsari Chole Bhature,
Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,
Delhi-Style Tikki Chole Chaat: A Street Food Classic at Home
Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack,
High Protein Rich Moong Dal & Daliya Kheer,
Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Batter
- Moong dal (split green gram) – 1 cup
- Green chilies – 2
- Ginger – a small piece
- Salt – to taste
- Water – 2 tbsp (for grinding)
- Fine semolina (sooji/rava) – ¼ cup
- Asafoetida (hing) – 1/8 tsp
- Turmeric powder – ¼ tsp
- Baking soda – ¼ tsp (optional, for fluffiness)
For the Toppings
- Pizza sauce – as needed
- Mozzarella cheese – as needed
- Cheddar cheese – as needed
- Boiled sweet corn – handful
- Chopped bell peppers – as needed
- Paneer cubes – few
- Red chili flakes – to taste
- Black pepper powder – to taste
- Salt – pinch
- Butter – for cooking
Method
Step 1: Soak the Moong Dal
Firstly, rinse and soak 1 cup of moong dal in water for about 4 hours. This helps soften the dal and makes blending easier.
Step 2: Prepare the Batter
- Drain the soaked dal completely.
- Add it to a blender along with green chilies, ginger, salt, and about 2 tablespoons of water — just enough to grind smoothly.
- Blend into a fine, thick batter (similar to pancake batter).
- Transfer the batter to a mixing bowl.
- Add semolina, hing, and turmeric powder. Mix well.
- Whisk the batter for 3–4 minutes to incorporate air — this makes your moonglet light and fluffy.
- Finally, add ¼ tsp baking soda and give it a gentle mix. (You can skip baking soda, but it helps make the batter rise better.)
- Let the batter rest for 5–10 minutes.
Step 3: Cook the Moonglet Base
- Heat a nonstick pan or tawa on low-medium flame and brush it with a little
- Pour a ladleful of batter and spread it slightly — not too thin.
- Cover with a lid and cook for 2–3 minutes on low flame until the base turns golden.
- Flip it gently and cook the other side for another 1 minute.
Step 4: Add the Pizza Toppings
- Flip the moonglet back (the first cooked side should be on top now).
- Spread a thin layer of pizza sauce
- Sprinkle a mix of mozzarella and cheddar cheese.
- Add your favorite toppings — boiled corn, bell peppers, and paneer cubes.
- Sprinkle red chili flakes, black pepper, and a pinch of salt.
- Add one final layer of cheese for that perfect melt.
- Cover and cook again on low flame until the cheese melts completely.
Step 5: Serve and Enjoy
Once the cheese is melted and bubbly, gently remove your Moonglet Pizza from the pan. Slice it like a regular pizza and serve hot — no oven needed!
Tips & Tricks
- For extra crispiness: Add a teaspoon of rice flour to the batter.
- For vegan version: Skip cheese or use plant-based alternatives.
- Make ahead: Prepare the batter in advance and refrigerate for up to 2 days.
- Customize toppings: Use mushrooms, olives, or even leftover sabzi for a desi twist.
- For kids: Make mini moonglet pizzas — they love bite-sized versions!
