Run Fast Eat Slow: Millet Pizzas

I’ll admit to being skeptical about these gluten-free alternative personal pizza crusts but by the end of the night they had definitely won me over. They won’t ever replace true pizza crust and they just flat out confused the kids when I refer to them as pizzas but they did help satisfy that the pizza craving during our January cleanse when the alternative might have been to cave to the craving and eat half a pie myself.

The dough is knead-free, flour-free, and gluten-free and comes together fairly quickly and easily. We topped our mini-pies with sauce, various roasted veggies, and cheese for a delicious and filling protein-packed pizza fix without any of the guilt or cost of takeout.

That’s not to say that everything went smoothly with the first batch…

The ingredient list isn’t long and it’s mostly pantry staples. I had to go out and buy the millet but most grocery stores should carry that type of grain. Also, while I’ll definitely be making these pies again, I’d also be happy just using the leftover millet in place or rice or other grains for dinner.

First, make the millet. Similar to quinoa, rinse it and then lightly toast it before adding water (standard 2:1 grain ratio) and bringing to a boil.

You are aiming to actually slightly overcook the millet until it has a thick, starchy and sticky consistency. Given my history with cooking these types of grains, achieving this wasn’t all that hard.

Next, drain a can of cannellini beans and toss the beans, cooked (and slightly cooled) millet, eggs, miso and spices in a blender or food processor.

I think next time, I’d try this in a food processor. Our damper is broken and this mixture gets very, very thick. I was constantly stopping and trying to mix it to help it along. It was at this point, I was really regretting not just getting takeout. I had to add a little water but eventually achieved what I thought was a good mixture without shorting out the blender.

I actually thought this part would be the most difficult but I was able to pretty easily scoop out and spread individual portions on two baking sheets.

The recipe warns that the crusts will be delicate and crumbly but I didn’t find that to be the case. Maybe the extra water I added while blending helped? Or I needed to bake longer? Whichever the case, I was able to flip and move the crusts without worry. And we liked the end result texture. It was a little softer and had a little chew.

See also:   Run Fast. Cook Slow. Sweet Potato Cookies (with Acorn Squash)

Next steps was to add the toppings and pop back in the oven for a few minutes to melt the cheese and warm everything through.

Everyone really liked the end result and agreed that we would make these again and preferred these alternative crusts to some of the store-bought cauliflower or gluten-free crusts we’ve tried in the paste. I like the extra shot of protein and the slightly bean-y taste matched up well with our veggie toppings.


Run Fast Eat Slow: Millet Pizzas

Category: Cooking, Run Fast. Eat Slow.

Run Fast Eat Slow: Millet Pizzas


  • 1 cup millet (whole, not flour)
  • 2 tbsp olive oil
  • 1 can (15oz) cannellini beans, rinsed and drained
  • 2 eggs
  • 1½ tbsp miso
  • 1 tsp dried oregano


  1. Rinse millet in fine mesh sieve and drain thoroughly. In medium saucepan over medium heat, dry-toast millet, stirring constantly, until fragrant, about 5 minutes. Slowly add 2 cups water and bring to boil. Reduce heat to low, cover and simmer until all water is absorbed and you can no longer see individual grains, about 20 minutes. (want it a doughy consistency)
  2. Preheat oven 450 degrees. Line two baking sheets with parchment paper. Brush paper with olive oil.
  3. Use paper towel to dry beans. In food processor, place millet, beans, eggs, miso, oil, oregano, and fennel. Process on high until smooth and well combined.
  4. Use ½ cup measuring cup to scoop out individual-size serving of dough onto baking sheet. Use back of spoon to spread out and shape dough into 6-inch crust. Drizzle top with oil.
  5. Bake for 15 minutes. Flip and bake additional 8 minutes.
  6. Top each with favorite toppings and return to oven until cooked, about 5 minutes.


Original recipe also calls for fennel seeds. We skipped those.

Recipe also calls for white miso but I only had red.

You can also freeze the "dough" before forming the pies. I bet you could also par cook the pies and freeze.


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