By Roosie on September 07, 2004
"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"
Serving Size: 1 (930 g)
Servings Per Recipe: 1
"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."
"Capital Creations is the best! I'm excited to see RALEIGH mentioned on 'zaar... especially from someone who lives across the country! Hopefully I'll have time to play with this recipe sometime soon. Thanks for posting, Roosie!"
"Sad to hear that. I will try the recipe, as it is the same as the one that seemed the best so far. Almost word for word, esp measurements. The main difference being the addition of 1 C gratted mozzarella cheese. Which, given the conversation I just had with two other ex-pro cooks would have a great deal of difference to the consistency. We were hoping to leave it out. "
"This had decent taste but had some major difficulties. The batter was very very thin and liquidy. When I put it in the pan there were places where there was only liquid, no polenta. Those cooked up sort of like a fried egg. At 5 minutes cooking time there was no way this was pizza dough. But I let it cook and at about 12 minutes it was reasonably set. I topped it like pizza and cooked it about 10 more minutes. It is ok, not my favorite pizza crust but not bad. It has a grainy corn taste and holds the topping just fine. I'm sorry Roosie, I wanted to love it!"