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
1 Summer squash
2 Small zucchini
2 cloves of roasted garlic (optional)
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