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This tastes like… a savory corn muffin pizza? I just can’t get over how much I love cornmeal. This is my first time making pizza dough, and I have to say I have no idea why I don’t do it more often! It was super easy, especially if you get fast acting yeast. I just replaced about 1/3 of the flour with cornmeal and WAH-LAH! Cornmeal crust pizza.
RECIPE:
- 1 & 1/2 cup whole wheat flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 2 tablespoons white sugar
- 1 teaspoon black pepper
- 1 tablespoon garlic & herb seasoning (OR 1 tablespoon garlic powder and any dried herbs you like)
- 1 cup warm water
- 2 tablespoons olive oil
- 1 packet instant fast acting yeast
INSTRUCTIONS:
- in a mixing bowl from an electric mixer, add flour, cornmeal, salt, pepper, garlic & herb seasoning, sugar, and yeast
- mix until combined
- in a separate bowl, add water and olive oil
- with a dough attachment, slowly pour water mixture into dry ingredients while running the mixer on low-medium speed
- the dough should form a ball – add more water if it’s too dry or add more flour if it’s too wet
- remove dough from bowl and place onto a floured surface
- knead the dough until it forms a tight ball
- place dough into a greased bowl, cover with plastic wrap, and let rise in a warm, dry place for about an hour
- when you’re ready to make a pizza, roll out the dough on a floured surface until it’s quite thin – the pizza dough will thicken a bit as it bakes
- place the dough onto a pizza stone or greased baking sheet
- add any toppings you want – I added fresh mozzarella, olive oil, basil, and tomatoes
- bake at 425 degrees for about 12-15 minutes until crust is browned and cheese is bubbly
- cut and serve!
