Prep 10 mins
Cook 12 mins
I'm obsessed with pizza! This looks good- From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup cornmeal
- 1⁄2 teaspoon baking powder
- 1⁄3 cup butter or 1⁄3 cup margarine
- 1⁄2 cup cold water
- Sift flour, cornmeal, and baking powder into a bowl.
- Cut in margarine.
- With a fork, gradually stir in cold water adding only enough to bind the crumbly mixture together.
- Turn dough onto a floured board and knead briefly.
- Roll out into a rectangle measuring 12x15 inches.
- Place dough on ungreased baking sheet.
- Turn up edges and flute.
- Prick crust with tines of fork.
- Bake at 425 degrees for 12 minutes.
- Add topping and return to oven to melt cheese.
I love the simple, clean & delicious flavor of this recipe! I call this "Mommy's Cornmeal Crust" because my mom used to make it this way. I was looking for her recipe & found this, so thanks! I like that it's a healthier crust, doesn't require yeast & is so easy to make. I do usually add a little salt, garlic salt, or other seasoning to the crust as it can be a little dry/plain for some (not me though). You can also sprinkle those things in the pan with some additional cornmeal before you roll out the crust. The type & quantity of toppings really changes the overall flavor. We like to use a layer pizza sauce, then a layer of cheese, then loads of mushrooms & green peppers, then a layer of pepperoni, & finally another fine layer of cheese to hold it all together. Or, you can add whatever you have too much of to use up your leftovers. Sometimes it gets heavy so we have to eat it with a knife & fork. I just love it!
I was really hoping that this would be good as I'm always on the lookout for a good pizza crust that is yeast free. It was okay but I don't think I'll make it again as the family didn't care for it. I did have trouble rolling it out and also felt that it could have used some salt to make it taste better. Made for Bargain Basement Tag.