Do you feel stuck in a rut with your pizza repertoire? Mix it up a little with this Cornmeal Pizza Crust. It has just a little crunch from the cornmeal, and a light, corny flavor.
- 1 cup - warm water (110 °F - 120 °F)
- 1/2 cup - cornmeal, fine grind (we used Bob's Red Mill)
- 2 Tbs - brown sugar (packed)
- 1/2 tsp - salt
- 2 cups - white whole wheat flour
- 1 Tbs - instant (rapid rise) yeast
- In the bowl of an electric mixer fitted with a dough hook, stir together the warm water, cornmeal, sugar, and salt. Add the flour and yeast, then with the mixer on low speed, blend until the mixture holds together and the dough leaves the sides of the mixing bowl. Increase the speed to medium-low speed (or according to your mixer's instructions), and process (this is kneading) for 6-7 minutes. If the mixture seems too wet during the kneading because the dough is sticking to the sides of the mixing bowl, add a little flour. If the mixture seems too dry, add a little water.
- Follow the instructions for your pizza recipe to roll, top, and bake the pizza.
Nutrition (per serving): 1111 calories, 79% calories from carbohydrates, 15% calories from protein, 6% calories from fat, 37.2g fiber.