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Cornmeal Crust Pizza

Cornmeal Crust Pizza

Gluten-Free Dairy-Free Egg-Free Vegan Soy-Free Nut-Free Peanut-Free Sugar-Free

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Make a delicious crunchy/chewy gluten-free pizza crust by combining the Cornbread & Muffin Mix with either the All-Purpose Flour Artisan Blend or the Pizza Crust Mix.

Ingredients

Option 1: Cornbread & Muffin Mix and All-Purpose Flour Artisan Blend

1 cup Pamela's Cornbread & Muffin Mix
1½ cups Pamela's All-Purpose Flour Artisan Blend
2¼ teaspoons yeast
½ teaspoon salt
1 cup + 2 tablespoons warm water (max 110°F)
2 tablespoons olive oil

Option 2: Cornbread & Muffin Mix and Pizza Crust Mix

1 cup Pamela's Cornbread and Muffin Mix
1½ cups Pamela's Pizza Crust Mix
2¼ teaspoons yeast
1 cup + 2 tablespoons warm water (max 110°F)
2 tablespoons olive oil

Directions

Proof yeast in warm water for a few minutes. Mix dry ingredients in bowl of stand mixer. Add yeast with water and oil to bowl and mix on medium until well blended.

Prep parchment: spray with baking spray then sprinkle with a little of the Cornbread Mix. Scoop dough out of bowl and flatten into pizza shape with oiled fingers. Cover with plastic wrap, keep warm, and allow to rest 30 to 60 minutes, until starting to puff slightly, or more if you like thick crust.

Preheat oven to 450°F. Place rack in top third of oven. Par-bake crust 8 to 10 minutes before adding sauce, other additions and cheese. Bake 8 to 10 more minutes until crust is baked through and cheese is well melted.

Chef's Note: Due to the short bake time in the oven, the other ingredients should be precooked before adding with the sauce and cheese.

Comment/Review

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Cynthia 11/323/2014 11/20/2014

Instructions say to place racks on fisrt and bottom 3rds of oven, then par-bake and then finish off. Do you par-bake on top rack and finish on bottom or vice versa?