Maggi Pizza Maggizza with whole wheat eggless base

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Maggi pizza.


Simple logic.

Combine the two most amazing bites of pleasure in the world(yes) , and you’ll get Maggizza.

And when you eat it in a restaurant,you’ll also be ensuring it’s a total junk food festival. Now I’m biding my time at home with a million restrictions and the inability to go out and eat at whim… So I need to make an effort at home.

So after drooling at countless pictures of Maggizza on social media, we decided to make it at home. However, we weren’t able to get mozzarella,as our local grocers had run out of it, so we used amul cheddar. 

Please make the effort to use mozzarella cheese for that burst of flavors. This is as personal as a pizza can get. Your toppings, your choice of sauces and cheese and of course herbs. Sweet child hates basil with a vehemence unparalleled to other greens.

So I just placed it on the pizza for the picture.

The marinara is of course , homemade. 

In one tablespoon of light Olive oil, I lightly sauted onions and garlic and then cooked down 6 tomatoes with salt ,paprika ,Debbi mirch (Kashmiri red chilli powder) and a touch of sugar with a heaping spoon of oregano.

We tried the new Green chilli Maggi, after crushing the packet and cooking it aldente almost done and in half the water needed. The Maggi must be dry.

I also used a sizzler plate, well because the cast iron pan gives a crust like no other.

Remember to preheat the plate/ cast iron pan first or you’ll end up with a soggy under cooked base.

The base is home made with whole wheat and a small amount of all purpose flour or Maida because the total whole wheat is never that great tasting.

This is my go to pizza base recipe and often I make pita breads from this too. The focaccia bread has more yeast as compared to pizza bases, so don’t tell me I didn’t warn you…

Nuff said.

Maggizza Maggi Pizza with Whole Wheat and Eggless base
Serves 4
The marriage of the yummiest flavors on Earth. Maggi and pizza.
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Cook Time
25 min
Cook Time
25 min
  1. 2 1/2 cups whole wheat flour or atta
  2. 1 cup all purpose flour or Maida
  3. 2 tsp instant dry yeast
  4. 1 tsp salt
  5. 2 tbsp olive oil
  6. 1 tbsp sugar
  7. 1 1/4 cup warm water
  8. 2 tbsp cornmeal or makki ka atta -optional
  9. 2 cups homemade marinara sauce
  10. 1 cup grated cheese
  11. 1 cup assorted vegetables red pepper, onions etc... Herbs etc
  12. 1 Maggi per pizza - prepared according to instructions on pack , with half the water and left aldente , drying up all the liquid
  1. Place the whole wheat flour and all purpose flour with the sugar, salt ,yeast and oil in a bowl.
  2. Gradually add in the water and knead 8-10 minutes to a smooth and pliable dough after stretching the dough well.
  3. Shape into a ball and place in an oiled bowl ,covered with a wet tea towel. Mumbai is sweltering hot at the moment,so the dough will double in half an hour.
  4. This will give you about 900 GM's of dough that you can divide into 4 pizzas.
  5. Make the Maggi and allow it to cool.
  6. Once the dough has doubled , divide into 4 parts. Line baking trays with parchment paper.
  7. Sprinkle some cornmeal on your worktop.
  8. Using cornmeal dusted hands flatten the dough into an 8-9 inch disc and transfer to paper covered tray. Prick well with a fork all over.
  9. Spread 1/2 cup marinara sauce and top with Maggi.
  10. Sweet child never wanted any vegetables, so we topped the Maggi with cheese.
  11. Preheat your oven to the highest setting , mine goes to 240C.
  12. Preheat the cast iron plates or pan to smoking hot.
  13. Slide the prepared Maggizza on to the hot pan and carefully place in your oven and bake like you bake a regular pizza.
  14. My oven took 14 minutes for the pizza to be done.
  15. Bring out and serve hot with a favorite drink.
  1. The cheese will get coloured because of the spices in the marinara sauce.
  2. You could also make this without marinara and use a pesto or a white sauce...
  3. And use as many or as few vegetables as you like.
  4. This is an indulgence ,so make sure you get the mozarella. The first time we made this , we'd used mozarella,but never got a chance to take a picture.
  5. And I've used green chilli Maggi.
  6. Any flavor or ramen noodles will taste fabulous with this.
So I use my stand mixer to knead the dough as I am not supposed to knead dough for some time. But if you’ve ever made dough, this is fairly easy.

Like I said ,this is a personal indulgence so let your taste buds dictate try toppings.This is now a super favorite pizza flavor in my house. It needs a little planning, but believe me,it’s worth all the effort you’ll put in,which frankly will be minimal. So try out the Maggizza today. Please post your pictures of the Maggizza you made and do tag them with #baketitude. And as I say, share the love and share the calories.Bake this Maggizza . Indulge a little, because life is what you make of it.

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  1. […] And the tamarind chutney is a no brainier. My boys love all things sour. This is the one time I’ve sweetened tamarind chutney with Hershey’s strawberry syrup .Check out a few more of Rakhee Vasvanis recipes here  […]

  2. Tara Nair says:

    Woah!! This one is my beloved. First time ever am I going through such a scrumptious recipe. Thanks for sharing this 🙂

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