POLENTA PIZZA CRUST (GLUTEN-FREE, YEAST-FREE)
I have been scouring the net to try and find a cornmeal crust that imitates the one from Capital Creations Pizza in Raleigh, NC. This one doesn't follow the ingredients in their pizza, but definitely sounds interesting anyway. Recipe from www.melborponsti.com
Provided by Roosie
Categories Healthy
Time 25m
Yield 1 pizza
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F.
- Lightly oil a large baking sheet.
- In a large bowl, mix polenta with the cold water.
- Add the boiling water in a slow stream, blending with a whisk.
- Add the eggs and mozzarella and mix well.
- Press mixture evenly onto greased baking sheet or pizza pan.
- Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.
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[email protected]Meh.
Littbarski Cletus
[email protected]This recipe is a lifesaver! I'm allergic to gluten and yeast, so I thought I would never be able to enjoy pizza again. But this crust is delicious and so easy to make. Thank you!
Would king
[email protected]Not bad! The crust was a bit too soft for my liking, but the flavor was good. I think next time I'll try baking it for a few minutes longer.
Mamta Thapa
[email protected]I was skeptical at first, but this recipe really does work! The polenta crust is surprisingly crispy and flavorful. I will definitely be making this again.
KAIDI GAMERS
[email protected]This is my go-to pizza crust recipe. It's so easy to make and always turns out perfectly. I love that it's gluten-free and yeast-free, so I can enjoy pizza without feeling guilty.
Taimatus Risfa
[email protected]I love this recipe! The polenta crust is so flavorful and holds up well to all sorts of toppings. I've made it with everything from classic pepperoni and cheese to roasted vegetables and pesto. It's always delicious.
Oscar Aojo
[email protected]This polenta pizza crust recipe is a game changer for those who are gluten-free and yeast-free. It's easy to make, and the crust is crispy on the outside and soft on the inside. I've made it several times now, and it's always a hit with my family and