Cornmeal Crust Pizza

I’m pretty stoked because tonight I made my first gluten-free pizza and it was delicious.

I kind of winged it on the toppings since I was so excited to try it out (olives, sundried tomatoes, mozz and homemade pizza sauce) but I look forward to getting more creative. I 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!


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.

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 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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