The Best Cornmeal Pizza Crust Recipe - with Canned Corn Puree

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.

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

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.

• 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.

• 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.

More Recipes with Corn (HERE)

Step by Step Guide

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.

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)