For Wheat Pizza Base - In a bowl add wheat flour, baking powder, baking soda, oil and mix well. Now add yoghurt and start making a dough.
Once the dough is ready, cover it with wet muslin cloth & keep it aside for 20 minutes.
After 20 minutes, take the dough and divide it into 4 equal parts & roll it in round shape using a rolling pin and I have rolled it thin for thin crust. Using a fork spoon prick the base so it doesn't puff up while baking it.
Heat a pan and put any steel or aluminum mould or plate which fits in this pan and grease it with butter and preheat on medium flame.
Place your rolled pizza on this greased plate and cover it with lid and let it cook for 15 minutes on slow flame
For toppings- Heat a pan add 1tbsp butter & let it melt. Now add ginger garlic paste, sliced onions and sauté it.
After onions turn to light pink color now add capsicum and boiled sweet corn & cook for 2-3 minutes.
Now add chopped mushrooms and diced paneer and sauté for another 2-3 minutes.
Now add salt as per taste, chilli flakes and oregano and mix well.
For Pizza Sauce - In a bowl add 2tbsp soya sauce and 4tbsp tomato ketchup. Your instant pizza sauce is ready.
Take the freshly prepared wheat thin pizza base and apply this pizza sauce leaving the edges to the middle.
Now start decorating your pizza with this sauted veggies and lastly add tones of grated mozzarella cheese and I like to sprinkle oregano and chilli flakes on top of it.
Heat a pan add 1tbsp melted butter and place this pizza for 5 minutes on low flame, covering it with the lid.
After 5 minutes you will notice the mozzarella cheese has completely melted and this the sign that pizza is ready to serve.
