Cornmeal Crust Pizza

Chris and I are pretty stoked because tonight we made our first gluten-free pizza and it was delicious.

We kind of winged it on the toppings since we were so excited to try it out (olives, sundried tomatoes, mozz and homemade pizza sauce) but I look forward to getting more creative. We have some fresh pears that I really want to, um, pair with feta and red onions on a garlic and oil base.

For the dough I used a Martha Stewart cornmeal crust recipe, which I de-glutenized with great success. Recipe after the jump!

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Gluten-Free Cornmeal Crust Pizza

Makes 4 small pizzas, or 1 medium pizza

2 tsp Active dry yeast
Pinch of sugar
2/3 cups Warm/hot water
1 2/3 cups All-purpose gluten-free flour (I used Bob’s Red Mill)
¼ cup Cornmeal
1 tsp Xanthan gum
1 ½ tsp Coarse salt
2 Tbsp Olive oil

Sauce and toppings of choice

1. 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.

2. In a larger bowl, combine the flour, cornmeal, salt and xanthan gum. Whisk thoroughly. When the yeast is ready, make a well in the flour mixture and pour in the yeast and olive oil. Slowly stir until all ingredients have combined and the dough starts to form. Knead the dough on a lightly floured surface for 5-7 minutes.

3. Divide into 4 equal balls and place in lightly oiled bowls. Place a towel over the top of and allow to rise for 1 hr. Note: it didn’t seem like our GF dough did a whole lot of rising, so this step might be skippable. Chris wouldn’t let me test the theory, though. He’s kind of the king of pizza making, so I trust his judgment, though the wait was unbearable.

4. Preheat oven to 500 degrees Fahrenheit. Roll each ball of dough out into desired thickness and add toppings. Add a little fold around the edges for a “crust,” if you like (I did, Chris didn’t, both ways were yummy). I like to lightly salt and pepper the pies, too.

5. Place on a flat baking sheet, or a pizza pan if you have one, and bake for 5-7 minutes, or until the crust is slightly browned and the cheese is bubbling. Let cool for a minute, transfer to a cutting board then nom nom nom!

Martha’s original recipe can be found here, for all you gluten-eaters!

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