Traditional Indigenous Recipes

Corn-Crusted Pizza

Corn-Crust Pizza (cheese-less) cooked on pizza stone with homemade tomato sauce, green chilies, onions, mushrooms. jalapenos, and black olives.

While it would be ideal to have a crust made exclusively from corn meal, the problem is that corn meal does not possess gluten and will not “behave” (that is, rise) like regular flour crust. This is why most recipes for “corn meal crust” have flour as the prominent ingredient.

This recipe also uses flour and gluten in the crust mixture. The less flour you use, the crispier and more delicate the crust. You may need to eat the pizza with a fork instead of holding it.

Crust:

1 cup corn flour or meal

*1.5 cup all-purpose flour

1t garlic salt

1 T yeast

3/4c warm water

1t honey


Put ingredients in a bowl and knead well. Set aside and allow to rise for about 40 minutes. I put mine on top of a warm oven and it rose in about 25 minutes.

Form the dough into a ball and then roll out onto a pizza pan or pizza stone.

Put on your toppings, adding the tomato base first.

Sample toppings for a 12 inch pizza (I manage to cram on a lot):

½ cup roasted or pan-seared sweet corn

½ cup roasted or pan-seared jalapenos

½ cup roasted or pan-seared red bell pepper


½ cup roasted or pan-seared onion
½ cup roasted or pan-seared tomatoes

½ cup cooked black beans

½ cup ground and cooked venison

*mozzarella cheese

Bake in 350 degree oven for about 20 minutes or until the crust is browned.

Remove from oven and add other ingredients such as more peppers, parmesian cheese sprinkles, dried pepper sprinkles, etc

*Old World ingredient