- For Dough
- 2 3/4 cups All Purpose flour (Plain flour or Maida)
- 1 cup lukewarm water
- 1 tablespoon dry active yeast
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- For White Sauce
- 2 tablespoons olive oil
- 2 1/2 tablespoons All Purpose flour (Plain flour or Maida)
- 3/4 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For Cabbage Topping
- 3 cups sliced cabbage
- 1/2 thinly sliced red bell pepper
- 2 tablespoons chopped cilantro (Green coriander)
- 2 chopped green chilies
Add the yeast to the water and let it sit for about fifteen minutes.
Mix the flour, salt, sugar, and oil together. Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed. Cover the dough and let it sit for about four hours. The dough should double in volume. Knead the dough well using a little dry flour.
For White Sauce
Heat the oil in a small heavy saucepan over low-medium heat. Add the flour and cook until the flour changes into a light brown color. Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
For Cabbage Topping
Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.
Pre-heat the oven to 500 degrees, placing a pizza stone inside for at least twenty minutes so the pizza stone will be hot.
Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas. Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
Reduce the heat to 450 degrees. Slide the cookie sheet on the pizza stone and let it cook for about five minutes. To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone. Let it cook for about 7 minutes, or until the edges are golden-brown.