Gluten-free cornmeal pizza crust for crispy bases
A cornmeal crust offers a naturally gluten-free, slightly gritty base with great flavor. Combining cornmeal with a binder creates a workable dough.
Basic recipe:
- Mix 1 1/2 cups fine cornmeal or medium-ground cornmeal with 1 cup tapioca or rice flour, 2 tsp baking powder, and a pinch of salt.
- Stir in 1 cup warm water, 1–2 tbsp olive oil, and an egg (or flax egg) to bind. Let rest 10 minutes.
- Press or roll the dough between parchment into a crust about 1/4-inch thick.
- Prebake at 425°F (220°C) for 8–10 minutes, then add toppings and bake until edges are golden.
Tips:
- Use a pizza stone or preheated sheet pan for crispness.
- Don’t overload with watery toppings; the corn crust benefits from lighter, well-drained toppings.
- Brush edges with oil before baking for a golden finish.
This crust is naturally corn-forward, crisp, and a great gluten-free alternative for casual pizza nights.