Cornmeal pizza crust is what this turned out to be but that isn’t what it started out as. I made a socca earlier in the week and wondered if I could make a socca using cornmeal instead of garbanzo flour. Before I tell you the rest of the story, do you know what a socca is? Essentially, socca is a pancake made from garbanzo flour but it does not require baking powder, eggs or egg whites or anything other that water and oil. Yes the two don’t mix but when they are combined together with garbanzo flour there is a magic that happens.
The first socca I made was so tasty as I topped it with shredded brussels sprouts, yellow and green peppers and a terrific touch of a fried egg. The creamy runny yolk combined with the crunchy texture of the vegetables and soft fluffy nature of the socca is never to be forgotten. Never being satisfied with the status quo I wanted to make a socca with cornmeal. The following questions were the first ones that popped into my head:
- Do you HAVE cornmeal?
- Will it taste like corn bread and if so can you whip something up to use the cornbread with?
- If it is horrible do you have the pizza delivery number near by?
After answering positively to bullet points 1 and 3 I decided to venture forth and see what happens. If I needed an answer for bullet point 2 it was going to be peanut butter and call it a day.
What turned out was nothing short of phenomenal. I found that the cornmeal socca was really a great pizza crust and so was born the cornmeal pizza crust. What I liked about the cornmeal pizza crust was that it was crispy all throughout which I have not found with the cauliflower pizza crust depending on how you made it that day. The cornmeal pizza crust did not remind me of cornbread at all. The flavor was terrific as it was aided by the olive oil as well as the garlic and Italian seasonings I used. This cornmeal pizza crust was so good I may never make cauliflower pizza crust again, but never say never. Or maybe I’ll make Sarah’s Eggplant Pizza Crust but I think I’ll always be partial to the cornmeal pizza crust (socca-style.)
Cornmeal Pizza Crust
By June 26, 2013Published:
- Yield: 1 Pizza Crust (1 Servings)
- Prep: 2 hrs 0 min
- Cook: 30 mins
- Ready In: 2 hrs 30 mins
Cornmeal Pizza Crust Is My New Favorite Go To Non-Flour Pizza Crust. IT can even double as crackers to serve as a bruschetta.
- 1/2 Cup Organic Cornmeal
- 1/2 Cup Warm Water
- 2 Cloves Garlic - Minced
- 1 tsp Italian Seasonings Basil, Oregano at the least (Dried)
- 1 Tbsp Coconut Oil
- 1 1/2 Tbsp Olive Oil
- In a bowl add the cornmeal, olive oil, water, garlic and Italian Seasonings.
- Whisk these together until well combined then cover with a dish towel and set aside or refrigerate for 2 hours at a minimum.
- When you are ready to make the socca whisk again as the oil may have separated.
Pre-heat the oven to broil.
- Melt the coconut oil in an oven proof pan.
- When coconut oil is melted pour in the cornmeal batter and spread with a rubber spatula to reach edges of your pan.
- Cook over high heat until the edges begin to brown. Swirl the pan around to get some of the excess oil on top of the cornmeal pizza crust as well.
- Once your crust is formed on the bottom remove from stove and place under broiler for 3-4 minutes.
- Add your pizza toppings and return to broiler for another 3-4 minutes.
Slice the cornmeal pizza out of the pan and onto your serving plate. Cut into slices and enjoy.
WordPress Recipe Plugin by ReciPress