Cornmeal Pizza Crust

Cornmeal Pizza Crust
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.

 Print Recipe

  • 1/2 cup yellow cornmeal
  • 1/2 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon Coarse Sea Salt
  • 1/2 teaspoon crushed Coriander Seeds
  • 1/2 cup water
  • 2 Tablespoons olive oil
  1. In a food processor, combine all ingredients
  2. Pulse or run processor until all ingredients combine and start to form a dough like ball
  3. Once the ball starts to pull away from the sides of the processor and forms a ball, the dough is ready
  4. Lightly dust your rolling surface and pizza stone with cornmeal
  5. With a rolling pin and starting in the dough ball, roll the crust into a round, thin pizza shape
  6. If you want a rounded edge, trim pizza dough with a sharp knife. For a rustic look, leave the uneven edges
  7. Proceed with pizza topping and transfer pizza to a warm pizza stone. Follow pizza recipe for cooking times
  8. Crust should be crispy and slightly brown - similar to a taco shell