Cornmeal Pizza Crust > Cauliflower Pizza Crust

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.)

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Have You Ever Made Socca Or A Cornmeal Pizza Crust Before?

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  1. rcarmstrong says:

    Sounds a bit like a seasoned take on Colombian arepas— yum! (now I want arepas, dangit!)

  2. adena says:

    Is this the same as the stuff I just bought? cause if so, NOW we’re talking!!!
    adena recently posted..Happy Birthday HunterMy Profile

    • CTER says:

      No it is not the same. Cornmeal is less refined than masa haring BUT you can probably mix 1/2c masa harina (corn flour) along with 1/2c warm water and 1 1/2 Tbsp of olive oil. Let it still for 2 hours and cook like a pancake.

  3. Sarah C. says:

    This looks and sounds delish – thank you! But I’m confused by the directions – you say in step one to add just the cornmeal and spices and water, but then in step three you say to whisk in case the oil separated – but we were never told to add the oil (not until step four). Can you clarify, please, because I really want to make this!

    • CTER says:

      If I didn’t say to put the oil in at the beginning I apologize but you should put oil, water, cornmeal and spices together at once then set aside. Then after it rests if the oil separates then whisk it together.

      My apologies.

    • Jason Bahamundi says:

      You are correct Sarah. I had accidentally left the oil out of the first step. Yes, you add the oil at the outset and then after it rests if it separates you then whisk it again to combine well.

      Thank you for pointing that out and I hope you enjoy this recipe. Please come back and let me know how you enjoyed it or share a picture of your creation on either the Cook Train Eat Race IG account ( or Facebook account (

  4. samantha says:

    I’m a bit confused on the oil part, do you add oil twice to thud recipe? Step 1 said to add everything together and then step 4 said to add coconut oil to the pan? Can you please clarify (if I didn’t confuse you) thank you very much.

    • samantha says:


      • Jason Bahamundi says:

        I have updated the recipe to show that you should have 1.5 Tbsp of olive oil added to the batter in step 1. In step 4 use the coconut oil to cook the socca.

        Thank you for recognizing that error and the recipe and steps have been updated.

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