October 13, 2009
Cornmeal Crust Pizza
My family has come to expect and anticipates having pizza on Friday nights, but sometimes I just don’t have time to prepare it. A quick crust pizza such as this cornmeal crust is never the same, but it’s better than nothing so they settle for that.
What we didn’t like about this pizza:
- I didn’t have any toppings to go on it so it was rather plain
- It didn’t have a nice yeasty bread flavor
- It tasted like a cheesy corn bread
- The crust held together and the pieces could be picked up with the hands
Cornmeal Crust PizzaIngredients
- 1 3/4 c. cornmeal
- 2 c. gluten free flour mix (I used Carol's sorghum blend)
- 1 Tb. baking powder
- 2 tsp. sugar
- 1 tsp. salt
- 1 c. milk (a substitute should work)
- 1/2 c. vegetable oil
- 8 oz. tomato sauce
- 1 tsp. Italian seasoning
- 1/8 tsp. garlic powder
- shredded mozzarella and cheddar cheese
Combine the dry ingredients by whisking them together in a medium bowl. Add the milk and oil and stir well. Press the mixture into the bottom of a sprayed jelly roll pan using your hands or a spatula. Press it up the sides of the pan a little to contain the toppings.
Combine the tomato sauce, Italian seasoning and garlic powder, or use a premade pizza sauce. Spread this over the crust. Top with some shredded cheese and whatever toppings you choose.
Bake at 375 degrees for 20 minutes.
This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday. Though these are not gluten free carnivals, you might find some naturally gluten free recipes or inspiration for a new gluten free recipe.
Labels: main dish recipes
Your teacup description with the music box is interesting. I had never heard of a teacup with one. Thanks for stopping by again!
it looks so yummy!
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