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Prep 10 mins
Cook 15 mins
I have been scouring the net to try and find a cornmeal crust that imitates the one from Capital Creations Pizza in Raleigh, NC. This one doesn't follow the ingredients in their pizza, but definitely sounds interesting anyway. Recipe from www.melborponsti.com
- Preheat oven to 450 degrees F.
- Lightly oil a large baking sheet.
- In a large bowl, mix polenta with the cold water.
- Add the boiling water in a slow stream, blending with a whisk.
- Add the eggs and mozzarella and mix well.
- Press mixture evenly onto greased baking sheet or pizza pan.
- Bake a few minutes to set slightly (about 5 minutes), top and bake 5-10 minutes more until lightly browned and crisp.
My son works at Capital Creations and has for the last few years. I am gluten-free and I can't have their cornmeal crust because they use wheat flour in their crust as a binder. I am also vegan. I'm working on another version. Hope for the best!
This recipe was pretty easy to do, but I wound up with a lot of water that I had to drain off in order to spread the polenta around in the pan without spillage. Not sure if it would have been better had I just left it. The crust is quite smooshy (almost like a pasta crust would be) so if you love a crunchy crust that you can pick up this Zza is not for you. Anyone know of any way to make it crustier on the bottom? Regardless, it works great for me, since my daughter can't eat gluten products. Thanks for posting!
This crust was wonderful! I ended up adding about 1/2 cup more cornmeal and it set up really nice. I had to do more of a pour than pat for the batter, but it is the best tasting gluten free pizza crust I've found yet. I'm going to experiment with italian seasoning in the crust and maybe make a taco pizza with the next batch.