Cornmeal Crust Pizza

    I have always loved cornmeal crust pizzas and finally realized it was time I learn to make one. If you have never tried one, it’s time to indulge.

    Don’t get me wrong, we’re all aware nothing beats a traditional Italian thin crust pizza, nothing, but, a cornmeal crust does put up a pretty good fight.
    Not only are cornmeal crusts hearty and filling, they can also be made gluten free!
    Since going gluten free, this has been in the top 5 on my “Gotta Make GF” list!
    Not to mention, it has less than 10 ingredients and you don’t have to wait for it to rise like pizza dough, this is a gotta make for sure recipe!
    I encourage you to get creative with your toppings. Use whatever vegetable is in season, eggplant, tomatoes, arugula, artichokes butternut squash… have fun with it!
    I also decided to throw dried rosemary and thyme into the crust for a little extra flavor.
    I made the pesto, I’ll post the recipe one of these days, but store bought can be just as tasty.
    I used almond milk and walnut oil in place of milk and vegetable oil. Either works fine.

    Yields 2 crusts

    1 ¾ cups cornmeal
    2 cups GF flour
    1 T baking powder
    2 t sugar
    1 t salt
    2 t dried thyme
    2 t dried rosemary
    1 cup almond milk
    1/2 cup walnut oil

    Goat Cheese
    1 Summer squash
    2 Small zucchini
    Fresh Thyme
    2 cloves of roasted garlic (optional)

    Preheat 325
    Whisk the dry ingredients
    Add the wet ingredients, stirring well
    Divide into 2 equal portions for 2 pizza crusts (even 3 thinner crusts if you want)
    Press one portion into a pie pan with a removable bottom
    Bake for 15 minutes

    Meanwhile, thinly slice your squash and zucchini

    Remove your crust from the oven and spread goat cheese over the warm crust, this makes spreading easier.
    Add you pesto
    Fan the slices of squash and zucchini
    Garnish with thyme and garlic
    Continue baking for 12 minutes

    This recipe was not taking from this book, but it has been out for a couple of days now and must have been what inspired me

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