Cornmeal Pizza Crust
I found several recipes for this type of crust, but I knew I didn't want a yeast crust and I wanted something that was more like a taco shell than a pizza crust. After a little experimentation, we think this crust fits the bill.
I decided to leave my edges a little rough or rustic, but you can trim them with a sharp knife for a more rounded pizza crust. The crust browned up nicely on my pizza stone and I used a very light dusting of cornmeal on the stone to prevent any sticking. Quick, easy, and unless you have an issue with corn, pretty healthy too.
- In a food processor, combine all ingredients
- Pulse or run processor until all ingredients combine and start to form a dough like ball
- Once the ball starts to pull away from the sides of the processor and forms a ball, the dough is ready
- Lightly dust your rolling surface and pizza stone with cornmeal
- With a rolling pin and starting in the dough ball, roll the crust into a round, thin pizza shape
- If you want a rounded edge, trim pizza dough with a sharp knife. For a rustic look, leave the uneven edges
- Proceed with pizza topping and transfer pizza to a warm pizza stone. Follow pizza recipe for cooking times
- Crust should be crispy and slightly brown - similar to a taco shell