Millet Kale Chickpea Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers. glutenfree vegan recipe

The pizza can be easily converted to a quiche. Add the veggies and cheese to the batter and bake for 35 minutes into a crustless quiche in a pan. 
I added some herbs while cooking the millet and some to the crust batter as well. The crust is not a crunchy crust. Its a soft crust like the sprouted bean crusts and holds up well with light and medium heavy toppings. If you want to use a sauce/pesto on the crust. Then bake the crust without the sauce/toppings for 20 minutes and then add sauce it and continue.

Steps:

Wash the millet and cook in 3/4 cup water, salt, dried herbs, cumin powder, on low heat until all the water is absorbed. I added a little chili powder too.

Millet Chickpea Kale Quiche Pizza topped with Okra, golden cherry tomatoes, bell peppers
Gluten, yeast, corn, nut, soy, dairy, egg free. Can be made oil free
Makes a small 9-10 inch