Best 2 Cornmeal Pizza Crust Recipes

Cornmeal pizza crust is a delicious, gluten-free alternative to traditional wheat-based pizza crust. Made with cornmeal, flour, and a few other simple ingredients, cornmeal pizza crust is easy to make and can be topped with your favorite pizza toppings. Whether you're looking for a healthier option or simply want to try something new, cornmeal pizza crust is a great choice.

Check out the recipes below so you can choose the best recipe for yourself!

CORNMEAL PIZZA CRUST

Cornmeal Pizza Crust image

The dough can be made the night before and then formed into rounds just before the party. Set out a variety of toppings in bowls, and let guests assemble their own pizzas before baking them. We particularly like roasted tomatoes with fresh mozzarella cheese, and thinly sliced baby artichokes and eggplant with grated Asiago cheese. Pureed butternut squash, caramelized red onions, grated fontina cheese, and toasted pumpkin seeds make for an unexpected but perfectly delicious autumnal pie.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Yield Makes 4 seven-inch pizzas

Number Of Ingredients 11

Ingredients

2 teaspoons active dry yeast
Pinch of sugar
2/3 cups warm water
1 2/3 cups all-purpose flour, plus more for work surface
1/4 cup cornmeal, plus more for pizza peel or baking sheet
1 1/2 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl
Roasted Tomatoes, optional topping
Easy Butternut Squash Puree, optional topping
Toasted Pumpkin Seeds, optional topping
Caramelized Onions, optional topping

Steps:

In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

CORNMEAL/POLENTA CRUST PIZZA

Cornmeal/Polenta Crust Pizza image

A yummy alternative to pizza that follows the Weight Watchers Core program.

Provided by marty olguin

Categories Flatbreads

Time 40m

Number Of Ingredients 16

Ingredients

3 c water
3/4 c yellow cornmeal
1 tsp salt (optional)
1/2 tsp fresh ground black pepper
1/2 tsp basil, dried
1/2 tsp oregano, dried
1 tsp olive oil, extra virgin
1/2 c tomato paste, italian (mixed with)
2 Tbsp water
1/2 c red bell pepper (sliced) about 1/2 of a medium red bell pepper
1/2 c green bell pepper(sliced)about 1/2 of a medium green bell pepper
1/4 c red onion(sliced)about 1/2 small red onion
1/8 c mushrooms, fresh(sliced) about 8
3-4 links of vegan sausages(sliced)
2 Tbsp black olives(sliced)
3 clove galic(sliced very finely)

Steps:

1. Preheat the oven to 425
2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
3. Line the bottoms of each pan with circles of parchment paper
4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
5. Cook at full power for 4 minutes
6. Stir well and cook again at high power for 2 more minutes
7. Stir again and cook at high power for another 2 minutes.
8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
9. Spread the polenta evenly in the bottom of the two pans
10. Place the pans in the oven and bake for 12 minutes
11. While the crust is cooking, prepare your toppings
12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
16. Sprinkle with chopped garlic.
17. Return to the oven for about 10 minutes, until toppings look done.
18. Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
19. Cut into fourths and serve..Enjoy

Tips:

Use a fine grind cornmeal for a smoother crust.
Be sure to preheat your oven before baking the pizza.
Don't overwork the dough, as this will make it tough.
If you don't have a pizza stone, you can bake the pizza on a greased baking sheet.
Use your favorite pizza toppings.
Cornmeal pizza crust is best served fresh, but it can be stored in the refrigerator for up to 3 days.

Conclusion:

Cornmeal pizza crust is a delicious and easy-to-make alternative to traditional wheat flour pizza crust. It's perfect for those who are looking for a gluten-free or grain-free option. Cornmeal pizza crust is also a good source of fiber and nutrients. So next time you're in the mood for pizza, give cornmeal pizza crust a try. You won't be disappointed!

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