Wednesday, April 1, 2009

Best corn pizza crust

I made pizzas with this gluten-free vegan recipe a few days ago, and it's being used again today, so people must like it...

It's from Bicycling Vegan's Blog: Gluten-Free Pizza Crust.

There are 6 cast-iron skillets at pika, so you'll want to multiply by 6. Also, use the upper bound of the suggested soy milk use.

In case the original post disappears, here is an ugly cut-and-paste:

Tonight's recipe uses a 9" cast iron skillet.


3/4 c corn meal
1/4 c bean flour
1/2 t baking soda
1 t raw sugar
about 1/4 cup frozen or fresh corn
2 sun dried tomatoes, chopped

1 t olive oil
1/2 T flax meal mixed with 1.5 T water (to create 1/2 an egg)
1/2-3/4 c soymilk

Place about 1 T margarine or olive oil in skillet. Now, preheat oven and cast iron skillet to 350 degrees.

Mix all dry ingredients together. Mix. Now add flax-egg, oil and milk. Stir a few times. You want this to be chunky from the corn but also a pretty thin batter that you can pour. So add more or less milk as desired.

Take your heated skillet out of the oven and pour your pizza crust into it. Cook 10 minutes and remove from oven.

Now place sauce, toppings and vegan cheese on the crust. Spray lightly with olive oil and return to oven.

Bake at 400 degrees for 15-20 minutes.

Remove from oven, cool a few minutes and slice. Serves 2-3 happy people!

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