Cornmeal Pizza Crust - Singing Vegan

I’ve been making pizza since my teenage years. I always struggled with getting a nice, thin, crisp crust that isn’t tough and over-baked. Then I went to a vegan restaurant in Guadalajara, Mexico, that served a pizza with a cornmeal crust. It was crunchy without being tough. It was flavorful without overpowering the toppings. It inspired me to find the perfect cornmeal pizza crust.

A recipe on the Baked by Rachel blog gave me a great starting point for the crust I now make. I’ve tried polenta instead of cornmeal (it’s crispier) and blue corn meal (like the crust in the photo). I use whole wheat flour, but you can substitute unbleached white flour or a combination.

A stand mixer or food processor makes preparing the dough easier, but you can make this dough by hand.

See my favorite pizza recipe for topping ideas and my favorite moxarella cheese.