Vegetable toppings can make pizza unique and nourishing, eliminating the regular pizza crust and using wheat crust with spring onion is a healthier option to include good fat and high in vitamin C.
To make the paratha pizza base, take a mixing bowl to add 3 tbsp wheat flour, 1 tbsp chopped spring onion, 1/2 tsp ginger garlic paste, 1/2 tsp green chilli paste and 1/4 tsp salt.
Adding a little water, knead it into a soft dough.
Rolling it in ball form, coat it very lightly with whole wheat flour, flatten it and make it in a circular paratha shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the paratha on it. Apply 1 tsp ghee, flip and cook well on both sides.
Once browned on both sides, transfer to a plate and spread 1 tbsp pizza sauce evenly across the base.
Sprinkle 1 tbsp chopped capsicum, 1 tbsp chopped red capsicum and 2 tbsp grated cheese on it.
Heat a nonstick frying pan at a low flame and put the pizza in it.
Further, sprinkle 1/4 tsp red chilli flakes and 1/2 tsp oregano.
Cover and cook until the cheese melts slightly.
Serve hot with tomato ketchup.