A delightful Jain pizza recipe that brings classic Italian flavours to your table without using onions or garlic. With a rich tomato sauce seasoned with aromatic herbs and topped with colourful vegetables, this dish proves that adherence to dietary principles does not mean compromising on taste.
Pizza is a globally beloved dish with deep roots in Naples, Italy, where simple flatbreads were originally topped with fresh tomatoes, cheese, and basil. As Italian cuisine travelled across the world, it adapted to local cultures, dietary habits, and religious traditions. In India, one of the most fascinating culinary adaptations is found within Jain cuisine. Guided by the core spiritual philosophy of Ahimsa, or non-violence, Jain dietary practices strictly exclude root vegetables such as onions, garlic, potatoes, and carrots. This is done to prevent the destruction of the entire plant during harvesting and to protect microscopic soil organisms.
Recreating a staple like pizza within these parameters presents a creative culinary opportunity. Traditional Italian tomato sauce relies heavily on a base of garlic and onions to create a rich, savoury depth. In Jain cooking, this savouriness is achieved through clever spice combinations, particularly the use of asafoetida (hing), which mimics
Read MoreHeat the olive oil in a pan over medium heat. Add the pinch of asafoetida and let it sizzle for a few seconds to release its aroma.
Pour in the fresh tomato puree carefully to avoid splashing and stir well to combine it with the infused oil.
Add the dried oregano, chilli flakes, and salt to the pan. Lower the heat and let the sauce simmer for about ten minutes until it thickens.
Stir in the torn fresh basil leaves and turn off the heat. Allow the sauce to cool completely.
Preheat your oven to 200 degrees Celsius. Place the pizza bases on a flat baking tray.
Spread a generous and even layer of the cooled tomato sauce over each base, leaving a small border around the edges.
Sprinkle the grated mozzarella cheese evenly over the sauce, covering it completely.
Scatter the diced bell pepper, boiled sweet corn, and sliced black olives over the cheese layer.
Bake in the preheated oven for ten to twelve minutes until the cheese is bubbling and the edges of the crust turn golden brown.
Remove from the oven, slice into wedges, and serve hot.
Tomatoes contain a lot of water. You must simmer the sauce uncovered until the excess liquid evaporates completely.
Yes, you can make a batch and store it in an airtight glass jar in the fridge for up to a week.
You can use paneer cubes, diced zucchini, or fresh jalapenos to keep it strictly vegetarian while adding more texture.
Bake the plain base in the oven for three minutes before adding the sauce and toppings. This prevents the sauce from making the bread soggy.
Most store bought pizza sauces contain onion or garlic powder. You must read the labels carefully if you plan to substitute the homemade version.
Copyright © 2025, My Kitchen Diaries .All Rights Reserved
