Gluten-Free Cornmeal Pizza Crust - dummies

Gluten-Free Cornmeal Pizza Crust

By Jean McFadden Layton, Linda Larsen

Cornmeal adds a great crunch to this simple gluten-free pizza crust. This cornmeal crust is a good choice for dinner in a hurry because you don’t have to wait for the dough to rise. Use a pizza stone for the best results and top the pizza with anything you like!

Preparation time: 20 minutes

Cooking time: 25–30 minutes

Yield: 8 servings

3/4 cup yellow cornmeal

1/3 cup minus 1 teaspoon (49 grams) sweet rice flour

1/3 cup plus 1 teaspoon (46 grams) millet flour

1/3 cup (38 grams) corn flour

3 tablespoons (28 grams) raw buckwheat flour

2 tablespoons extra virgin olive oil

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup water

Toppings of your choice

  1. Preheat the oven to 425 degrees F.

    Put a pizza stone in the oven to heat while you make the dough.

  2. In a large bowl of a stand mixer, combine the cornmeal, sweet rice flour, millet flour, corn flour, and raw buckwheat flour.

    Mix until the mixture is one color.

  3. Add the remaining ingredients and beat with the paddle attachment for 2 minutes.

  4. Cut a piece of parchment paper to fit a 10-inch pizza stone for a thick crust. Spread the dough onto the parchment paper.

    If you don’t have a stone, just line a cookie sheet with parchment paper and spread the dough to its edges for a thin crust.

  5. Slide the parchment paper onto the hot pizza stone or put the cookie sheet in the oven.

  6. Bake for 15 minutes, remove, and top with toppings.

  7. Return to the oven and bake for 10 to 15 minutes longer, until the crust is browned and the toppings are hot and melted.

    Cool for a few minutes before cutting.

Per serving: Calories 146 (From Fat 37); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 296mg; Carbohydrate 25g; Dietary Fiber 2g; Protein 3g.