If you've never had pizza on a corn crust, you're really missing out. It makes pizza taste infinitely better. We've tried frozen, store-bought (health food store) corn bread crusts and they're amazing. But we don't like to drive all the way to Fayetteville, AR.. the closest large health food store, so we've been trying out corn bread recipes as crusts. Granted, ours haven't been as crispy as the store bought ones, but they're still fantastic - and a lot less fattening than the store bought versions, of course.
Tonight's recipe uses a 9" cast iron skillet.
3/4 c corn meal
1/4 c bean flour
1/2 t baking soda
1 t raw sugar
about 1/4 cup frozen or fresh corn
2 sun dried tomatoes, chopped
1 t olive oil
1/2 T flax meal mixed with 1.5 T water (to create 1/2 an egg)
1/2-3/4 c soymilk
Place about 1 T margarine or olive oil in skillet. Now, preheat oven and cast iron skillet to 350 degrees.
Mix all dry ingredients together. Mix. Now add flax-egg, oil and milk. Stir a few times. You want this to be chunky from the corn but also a pretty thin batter that you can pour. So add more or less milk as desired.
Take your heated skillet out of the oven and pour your pizza crust into it. Cook 10 minutes and remove from oven.
Now place sauce, toppings and vegan cheese on the crust. Spray lightly with olive oil and return to oven.
Bake at 400 degrees for 15-20 minutes.
Remove from oven, cool a few minutes and slice. Serves 2-3 happy people!
I LOVE my pizza covered in hot red peppers. Enjoy with a great salad!