I’ve been making pizza since my teenage years. I always struggled with getting a nice, thin, crisp crust that isn’t tough and over-baked. Then I went to a vegan restaurant in Guadalajara, Mexico, that served a pizza with a cornmeal crust. It was crunchy without being tough. It was flavorful without overpowering the toppings. It inspired me to find the perfect cornmeal pizza crust.
A recipe on the Baked by Rachel blog gave me a great starting point for the crust I now make. I’ve tried polenta instead of cornmeal (it’s crispier) and blue corn meal (like the crust in the photo). I use whole wheat flour, but you can substitute unbleached white flour or a combination.
A stand mixer or food processor makes preparing the dough easier, but you can make this dough by hand.
Cornmeal Pizza Crust
- 3/4 cup warm water
- 2 1/4 tsp active dry yeast 1 packet
- 1/2 tablespoon granulated sugar
- 2 tablespoons vegetable oil optional
- 2 cups whole wheat flour
- 1/2 cup cornmeal
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp Italian Seasoning
- Mix the warm water and sugar in a mixing bowl and sprinkle the yeast on top. Allow to sit for 5-10 minutes, until the yeast is bubbly. Add oil.
- Add salt, cornmeal and 1.5 cups of flour to the yeast mixture. Mix until dough forms a ball. Add the remaining flour a tablespoon at a time, until the dough is no longer sticky. Kneed the dough for a few minutes, until it is smooth.
- Shape the dough into a ball and transfer to a lightly greased bowl. Cover and allow to rise in a warm location until doubled in size.
- If you’re using a pizza stone, roll the dough out to fit the stone, then allow the dough to rest while the stone preheats in the oven. Preheat oven to 450 degrees. If you’re not using a pizza stone, roll the dough into the desired shape and place on a lightly greased baking sheet.
- Add desired toppings and bake for 12-15 minutes. I turn on the broiler for the last couple minutes to get a nice bubbly top.
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