The millet polenta ‘crust’ is topped with a quick kale pesto then a mound of everything bright, fresh and springy – asparagus ribbons and tips, a ton of fresh greens and microgreens.

Serves: one 9-10 inch pizza

for the crust:
1 cup millet – soaked in purified water overnight
1 Tab ghee or neutral coconut oil, plus more for oiling the skillet
juice of 1 lemon
3 cups warm vegetable broth
sea salt
1 tsp garlic powder
freshly ground black pepper
¼ cup ground flax seeds

½ cup almonds – soaked in purified water overnight
1 garlic clove
sea salt
about 3 cups roughly chopped kale
juice of ½ lemon
½ cup olive oil

1 bunch asparagus
sea salt
freshly ground black pepper
neutral coconut oil or olive oil for drizzling

topping options
fresh salad greens
nutritional yeast
hemp hearts (de-hulled seeds)

vegie peeler

the crust
1.  Drain & rinse the millet, place into food processor. Grind until partially broken down.

2.  In medium saucepan warm up the ghee/oil over medium heat. Add millet, stir to coat.

3.  Add lemon juice and stir until absorbed; for about 30 seconds.
Add the broth, salt, garlic powder & black pepper, and bring to a boil while stirring.

4.  Lower the heat & simmer for 10 minutes. Mix in the flax and simmer another 10 mins until creamy. Stir frequently to prevent clumping.

5.  Oil a 9-10-inch cast iron skillet or another heavy bottomed oven-proof pan. Evenly spread the millet over the bottom to make the crust. Refrigerate for 30 minutes to let set.

to make the pesto
1.  Drain & rinse the almonds, optionally slip them out of their skins and rinse again. Add the almonds, garlic and salt to a food processor and grind into rice-sized pieces.

2.  Add the kale & lemon and grind into pesto. With the motor still running, slowly add in the oil through the funnel.

to make the pizza
1.  Preheat oven to 230° C. Bake millet crust for 20 minutes.

2.  Cut off tough ends of asparagus sprigs, discard them. Shave sprigs into ribbons with a veggie peeler. Reserve the leftover, unshaved parts and cut them into bite-sized pieces.

3.  Remove crust from the oven, evenly spread the kale pesto over it (maybe leftovers).
Pile the asparagus ribbons & pieces on top of the pesto. Sprinkle with salt & pepper, drizzle with oil and place under the broiler, on the low setting, for another 10 minutes.

4.  Remove from the oven, cool slightly before topping with greens & microgreens, if using. Optionally, garnish with nutritional yeast and hemp hearts, slice and serve.


Yeast Dumplings (to cook in stew)

Makes: 24 Dumplings     Steaming Time: 15 – 20 minutes

1 kg Cake flour ( 8 x 250 ml / 8 cups ) * or mix of GF flours
10 ml Salt ( 2 tsp )
10 ml Sugar ( 2 tsp )
60 g Margarine ( 4 tbsp )
10 g  Anchor Instant Yeast ( 1 packet )
625 ml Lukewarm water ( 2½ cups )

1.  Mix flour, salt and sugar together. Add the margarine and rub into the flour with the fingertips. Add the Anchor Instant Yeast and mix.

2.  Add enough lukewarm water to the flour mixture to form a soft dough. Add about 20 – 30 ml extra water, should it be necessary. The dough must not be too stiff.

3.  Knead the dough for 10 minutes, until smooth and elastic. Cover with greased plastic and leave to rest for 5 minutes.

4.  Pinch off small bits of dough and place into the stew*, which by now should have been cooking for about 45 minutes.

5.  Replace the lid and simmer for a further 15 – 20 minutes or until the dumplings have cooked through.

*  make sure there is plenty of liquid – at least 1/2 saucepan or they will be hard