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You are here: Home / Meals & Sides / bread / The Best Cornmeal Pizza Crust Recipe – with Canned Corn Puree

August 21, 2022

The Best Cornmeal Pizza Crust Recipe – with Canned Corn Puree

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Nut Free
Vegan Dough
No Knead

Here’s a crispy and chewy cornmeal pizza crust recipe that happens to taste deliciously like cornbread! This recipe is no-knead, easy to prepare, and unbelievably versatile. It’s thick, crusty and golden –and if you want, these can be made into flatbreads, breadsticks and more. You can even cook them on a skillet or on a grill –perfect in the summer with fresh corn, parmesan cheese, and some dash of paprika.

the best cornmeal pizza dough crust recipe using canned corn

Here’s why I love this recipe

  • vegan – no eggs, milk or butter required for the pizza dough
  • only 7 ingredients
  • healthier and has more fiber than traditional pizza crust recipes thanks to the corn puree
  • easy to prepare and no kneading required
  • a fun twist on the classic cornmeal pizza crust
  • can be made ahead of time
What You'll Find in this Post:
1. Here’s why I love this recipe
2. Ingredients Used to Make Cornmeal Pizza Crust
3. Equipment
4. More Recipes with Corn (HERE)
5. Step by Step Guide
6. How to Make Cornmeal Pizza Crust Healthier
7. Note on Substitutions
8. Final Tips
9. More Bread Recipes (HERE)
10. The Best Cornmeal Pizza Crust Recipe using Canned Corn Puree

Ingredients Used to Make Cornmeal Pizza Crust

**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the baking aisle, or the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂

  • Bread Flour – I used bread flour for this recipe (I use King Arthur Bread Flour most), which I prefer and highly recommend for the best texture and structure. Please read the note on the substitution section below if using other flours.
  • Instant Yeast – you can find instant yeast in the baking section near the flours. My favorite is SAF Instant Premium Yeast, which works quickly and consistently produces great results. I recommend using instant yeast over active yeast for this recipe since active yeast (unlike instant yeast) needs to be activated in water, which we don’t add until the very end.
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Premium Saf-instant Yeast
  • Sugar – I used raw cane sugar, but you can use regular granulated white sugar, or healthier alternatives like coconut, date, or maple sugars which are less processed and more natural. I also sometimes like to use honey powder.
    • For yeasted breads, I would not recommend using sugar-free substitutes such as monk fruit sweetener or stevia powder since they can cause the bread to not rise properly. If you prefer a lower sugar recipe, you’re welcome to leave out the sugar. The bread might taste slightly plain, but it will not significantly impact the shape or texture of the bread.
  • Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
amazon link whole kernel corn no salt added
No Salt Added Canned Corn
  • Corn – we’ll need whole kernel corn for this recipe. I used canned corn, but the corn can be from fresh, or from frozen. Read below to see how you should prep the corn depending on which you use:
    • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If you’re using regular (salt added) corn, you can also adjust by using just half of the salt that’s called for in the recipe.
    • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
    • Fresh Corn – Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
    • Cooked Corn – no prep required on this one 🙂
  • Corn Meal, any kind – in this recipe, the corn meal is optional, since we’re already using a lot of corn puree. The corn meal is just used to add some additional texture, and it can be subbed with equal amounts of bread flour.
  • Olive Oil – I like using light olive oil since it has a neutral flavor, but you can also any cooking oil of your choice like coconut oil, or avocado oil instead

Equipment

  • I used a KitchenAid Stand Mixer with a dough hook to knead the dough. You’re also welcome to use a bread machine, or knead the dough by hand.
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
KitchenAid Stand Mixer

More Recipes with Corn (HERE)

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Honey Jalapeño & Cheese Cornbread Rolls Recipe
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
The Fun Breakfast Bagel! Cornbread Bagels Stuffed With Cream Cheese
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Savory “Cornbread” Steamed Buns with a Korean Cheese Corn Filling
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Yeasted Cornbread Recipe (Vegan Sandwich Bread Made with Canned Corn)

Step by Step Guide

How to Make Cornmeal Pizza Crust

STEP 1

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Prepare corn puree*** by blending the corn kernels in a mini blender until creamy.

If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt.

STEP 2

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl.

STEP 3

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Add the corn puree to the dry ingredients, until just combined.

STEP 4

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Stir in olive oil. The dough will be sticky, shaggy and rough on the surface.

Cover the bowl with a loose fitting lid, or with a plastic wrap with one side left slightly open. Let the dough sit at room temperature for 1 hour, and then in the fridge overnight (or 10-12 hours).

The long proof allows the dough to develop a richer, more savory flavor. You can even keep the dough in the fridge for up to 5 days if you wish.

STEP 5

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Take the bowl out of the fridge and allow it to return to room temperature (about 1-2 hours), then Remove the dough from the bowl, and place on a generously floured surface.

Divide dough in half

STEP 6

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust

Use your hands or a rolling pin to stretch out the dough into 11 inch diameter rounds. Place the rounds on a parchment-lined pizza pan or baking sheet.

STEP 7

the best cornmeal pizza dough crust recipe using canned corn

Top with your favorite tomato sauce, cheese and toppings, then bake the pizzas in a preheated 450F oven for 15-18 minutes, or until golden brown and fully baked.

STEP 8

the best cornmeal pizza dough crust recipe using canned corn

Enjoy!

How to Make Cornmeal Pizza Crust Healthier

  • Want to add more fiber? Substitute white whole wheat flour for up to half of the bread flour called for in this recipe. You’ll need to add a few more tablespoons of water to adjust the hydration since whole wheat flour absorbs more water than white flour.

Note on Substitutions

  • Unfortunately, gluten-free flours cannot be substituted for bread flour in this recipe.
  • While bread flour is highly recommended, all-purpose flour can be used instead with 1 tsp of vital wheat gluten for every cup of flour.
  • Liquid sweeteners such as maple syrup, honey or molasses can replace all of the sugar in this recipe, but it makes the dough softer and more difficult to handle since it contributes additional moisture. Increase bread flour by 1 Tablespoon to adjust.
pin image - the best cornmeal pizza dough crust recipe using canned corn

Final Tips

  • Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. This is recommended since scooping the flour directly from the bag can can pack the flour into the measuring cup, and this means you’ll end up with more flour than what’s called for in the recipe. If you don’t have a kitchen scale, you can measure the flour by spooning pre-sifted flour into the measuring cup, then using the straight end of the spoon to level the flour across the top to sweep off the excess.

More Bread Recipes (HERE)

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Soft & Fluffy Vegan Avocado Bread (Yeast Bread) Recipe
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
High Protein White Bread Recipe Made Using Silken Tofu
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Healthy Hawaiian Rolls Recipe (Using Applesauce and Mashed Bananas)
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Vegan Sweet Potato Yeast Bread Recipe (with Almond Flour & Raisin Filling)
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Healthy Vegan Pumpkin Sandwich Bread (Easy Homemade Recipe)
The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza Crust
Savory Onion Bread Loaf (Vegan Recipe made with Fresh Chopped Onions)
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the best cornmeal pizza dough crust recipe using canned corn

The Best Cornmeal Pizza Crust Recipe using Canned Corn Puree

The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree - Cornmeal Pizza CrustAll Purpose Veggies
5 from 2 votes
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Prep Time 15 mins
Cook Time 20 mins
Resting Time 10 hrs
Course Breakfast, Side Dish
Cuisine American
Servings 2 (11 inch) pizzas
Calories 619 kcal

Equipment

  • 1 Danish Dough Whisk

Ingredients
 
 

  • 1 (15 oz) can whole kernel corn (no salt added) , or about 1 1/2 cups of corn kernels*
  • 1 3/4 cups bread flour (210 g), sifted and leveled**
  • 1/4 cup corn meal , or more bread flour
  • 1/2 tsp instant yeast
  • 1 Tbsp granulated sugar
  • 1 tsp salt
  • 1 Tbsp light olive oil, or other neutral flavored oils like grapeseed oil

Instructions
 

  • Prepare corn puree*** by blending the corn kernels in a mini blender until creamy.
    If using regular (salt added) canned corn, be sure to rinse the corn with water a few times to remove the excess salt.
  • Mix all the dry ingredients (bread flour, corn meal, yeast, sugar, salt) in a clean bowl.
  • Add the corn puree to the dry ingredients, until just combined.
  • Stir in olive oil. The dough will be sticky, shaggy and rough on the surface.
  • Cover the bowl with a loose fitting lid, or with a plastic wrap with one side left slightly open.
  • Let the dough sit at room temperature for 1 hour.
  • Now transfer the bowl with the dough (don't stir or punch down the dough) to the fridge and let it sit in the fridge overnight (or 10-12 hours).
    Note: You can keep the dough in the fridge for up to 5 days if you wish.
  • Take the bowl out of the fridge and allow it to return to room temperature (about 1-2 hours).
  • Remove the dough from the bowl, and place on a generously floured surface.
  • Gently deflate the dough and divide the dough in half.
  • Use your hands or a rolling pin to stretch out the dough into 11 inch diameter rounds. Place the rounds on a parchment lined pizza pan or baking sheet.
  • Top with your favorite tomato sauce, cheese and toppings.
  • Bake the pizzas in a preheated 450F oven for 15-18 minues, or until golden brown and fully baked.
  • Enjoy!

Notes

*I used canned corn, but the corn can be from fresh, or from frozen. Here’s how you should prep the corn depending on which you use:
  • Canned Corn – For best results, drain and rinse the corn with water before using. It’s best if you can find a “no salt added” corn. If not, we can also adjust the salt that’s added to the bread by using half the amount of salt called for in the recipe.
  • Frozen Corn – cook the frozen corn in the microwave or over stovetop at least until it’s thawed or warm.
  • Fresh Corn – Remove the corn kernels from the corn using a sharp knife. Since the corn will be cooked with the bread, there’s no need to pre-cook the corn before using.
  • Cooked Corn – no prep required on this one 🙂
**Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz.
***one 15 oz canned corn was 1 1/2 cups of corn kernels and just a little over 1 cup of corn puree.

Nutrition

Calories: 619kcalCarbohydrates: 112gProtein: 18gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 1569mgPotassium: 269mgFiber: 5gSugar: 6gVitamin A: 63IUVitamin C: 1mgCalcium: 83mgIron: 2mgZinc: 2mg***Net Carbs: 107g
Keyword corn, pizza, yeasted
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: bread, Ingredient Spotlight, Nut-Free, Top Posts, Trending Now, Vegan Tagged With: bread, cheesy, corn, NutFree, pizza, wheat-flour, yeasted

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