Cornmeal Pizza Crust | Homemade Pizza Recipe

Cornmeal Pizza Crust

I found several recipes for this type of crust, but I knew I didn't want a yeast crust and I wanted something that was more like a taco shell than a pizza crust. After a little experimentation, we think this crust fits the bill, or 'sombrero', if you will.

I decided to leave my edges a little rough or rustic, but you can trim them with a sharp knife for a more rounded pizza crust. The crust browned up nicely on my pizza stone and I used a very light dusting of cornmeal on the stone to prevent any sticking.

Quick, easy, and unless you have an issue with corn, pretty healthy too. Try this crust with our Taco Pizza.

Cornmeal Pizza Crust

Ingredients:

1/2 cup yellow cornmeal (don't use a corn muffin mix - that's different)
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon Coarse Sea Salt
1/2 teaspoon crushed Coriander Seed or Coriander Seed Powder.
1/2 cup water
2 Tablespoons olive oil

Directions:

In a food processor, combine all ingredients.
Pulse or run processor until all ingredients combine and start to form a dough like ball.
Once the ball starts to pull away from the sides of the processor and forms a ball, the dough is ready.
Lightly dust your rolling surface and pizza stone with cornmeal
With a rolling pin and starting in the dough ball, roll the crust into a round, thin pizza shape.
If you want a rounded edge, trim pizza dough with a sharp knife. For a rustic look, leave the uneven edges.
Proceed with pizza topping and transfer pizza to a warm pizza stone. Follow pizza recipe for cooking times.
Crust should be crispy and slightly brown - similar to a taco shell.

Serves: 6 servings

Nutritional Information (per serving):

Calories 149
Protein 3g
Carbs 24g
Cholesterol 0mg
Fat 5g
Sat Fat 1g
Trans Fat 0g
Fiber 2g
Sodium 332mg
Sugar 0g

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Coriander Seed Powder	Coriander Seed	Coarse Sea Salt	Taco Pizza