Cornbread Pizza Crust
A dear friend came to visit me this weekend, and she was hungry for homemade pizza! So was I, for that matter, but this posed a challenge. How do you make a healthy, whole grain pizza crust for someone on a wheat-free, gluten-free, yeast-free, sugar-free, fruit-free diet, and make it light and fluffy without baking powder or baking soda? This was the perfect challenge--the type that just makes me want to jump into the kitchen and beat it! So to the kitchen we went. I dug out my old faithful "Thin Cornbread" recipe (guess I'll have to post that one next!) and worked on modifying it to be thicker for a pizza crust. The results were amazing! Thick, light, and fluffy (sorry, crispy crust lovers), it held it's shape beautifully and was full of flavor with a delightful nutty twist! I'm never going to want to make a wheat crust again!
You probably notice there are a lot of options you can do. Here's a summary:
1. For a soy free crust, use coconut milk instead of soy milk, replace the soy flour with more sorghum or some other light pastry flour, and increase the Flax Seed to 4 tablespoons.
2. The Country Style Seasoning and Onion powder are good if you want a savory bread. If you would like to use this as a cornbread, leave out the onion powder, and use 1 teaspoon salt instead of the Country Style Seasoning. Add 1 teaspoon vanilla flavor. If you want it sweeter, you can replace the 1/3 c. cooked cereal with 1/3 c. pitted dates or a couple tablespoons of honey or sorghum molasses! Mmmmm :)
Play around and find out your favorite way to eat it!
PREHEAT oven to 375F.
BLEND the nuts, rice, and some of the water until very smooth.
ADD remaining ingredients and blend well.
POUR into an oiled, sided cookie sheet (jelly pan).
BAKE at 375F for 20 minutes.
POKE holes gently with a wet fork to release/prevent bubbles. (You may need to rinse the fork a couple times to keep it from getting sticky and tearing up the bread.)
CONTINUE Baking for another 25 minutes, or until golden.
COOL for 10 minutes in the pan.
GENTLY remove from pan onto cooling rack and allow to cool thoroughly before storing.
CHILL. Works better for pizza if made the day before so it can harden.
SERVE warm. Tastes wonderful as a pizza crust, or a bread served with soup!