Corn Flour Pizza Dough
Speed - 100%
Simplicity - 100%
Tastiness - 97%
99%
Tasty!
The combination of corn flour and chickpea flour gave this crust a uniquely pleasant flavor. The hint of sweetness in the crust was perfectly balanced by the briny flavor from the anchovies and olives.
Ingredients
For the Corn Flour Pizza Dough
- 2 Cups Corn Flour
- 2 Cups Chickpea Flour
- 1/2 Cup Tapioca Flour
- 1 Egg
- 1 Cup Water
- 1/4 Cup olive oil
- 1/2 Teaspoon Salt
For the Toppings
- 1 Cup Mozzarella Cheese
- 1 Cup Crushed Tomatoes
- 1 Tin Anchovy Fillets
- 1/2 Cup Black Olives sliced
Instructions
- Combine the corn flour, chickpea flour, tapioca flour, and salt in a bowl.
- Add the water, egg, and olive oil. Stir until the dough comes together.
- Knead briefly until dough is smooth.
- Flatten the dough with a rolling pin and set on a pizza pan.
- Pre-bake the crust for 5-7 minutes at 425F.
- Top the pizza.
- Finish baking for another 10-15 minutes at 425F.
This pizza crust is flavorful. I wasn’t really expecting that the flavor of corn flour would go so well with that from chickpea. Even better, this dough takes no time at all to make and bakes up perfectly, while even being a little bit chewy. That’s really so much better than what you would expect from a gluten-free flour pizza crust.
I told you, making this one is easy. Just get all those ingredients (corn flour, chickpea flour, egg, salt, water, olive oil) together in a bowl and stir until they come together.
It may take a couple of minutes of stirring by hand before the dough develops into something workable. Also, be aware that you’ll end up with a dough that is somewhat on the wet side.
On a lightly floured surface, work on the dough briefly, just until it becomes smooth and considerably pliable.
Lightly brush a baking pan with oil and work the dough onto it.
Flattening the dough on parchment paper before getting it on a pizza stone to bake would be a good alternative way of finishing this crust.
There won’t be any need to pre-bake this crust before the toppings go on. I gave mine a brief 5 minutes of baking time to crisp it up a bit more.
The briny flavor of the anchovies and olives went really well with the unique sweetness you get from the corn flour.
This delicious corn flour pizza can also be made on a gas or charcoal grill!
Corn Flour
When it comes to cooking and baking, the terms cornmeal and corn flour are often used in roughly the same manner and even interchangeably. But, cornmeal and corn flour are actually different ingredients and they vary in their impact on food.
As a general rule, corn flour tends to be finer and has usually been subject to more grinding than cornmeal. Because of this, baking made with corn flour typically tends to be denser and doesn’t have the distinctive texture that you find with cornmeal.
The texture difference also means that corn flour makes a good substitute for ingredients like garbanzo bean flour or quinoa flour, while cornmeal is more similar to semolina flour.
Additionally, cornmeal is typically made from corn without the skin or the germ, while corn flour is made from the entire kernel. This contributes to differences in behavior and in texture, along with variations in the way that each type of product is used.
Of the two, cornmeal is certainly more common. In fact, this is a key reason why many people assume that cornmeal and corn flour are the same thing. But, despite this, corn flour is a good gluten-free flour option and it does combine well with other types of gluten-free flour.
Finding Corn Flour Recipes
There are many recipes out there for corn flour but they are often a little difficult to find. After all, people often regularly confuse cornmeal and corn flour, which can make the terms in recipes a little unreliable. Still, there are good recipes, such as these Corn Flour Cupcakes, which are fairly simple to make and this Corn Flour and Almond Shortbread. The latter recipe actually uses cornstarch as well as corn flour as an ingredient.
Once you find good recipes, corn flour can be a great addition to your repertoire. For example, it can be very effective for making cakes and is sometimes used in Italian cooking as well.
Corn flour is also particularly relevant for options like coating shrimp or fish because you still get the corn flavor but you don’t have the grittiness that often comes with cornmeal.
Dietary Considerations
Like cornmeal, corn flour is made from corn. This makes it great as a wheat flour alternative but does mean that it won’t be suitable for all diet types. For that matter, corn is excluded from many different diet approaches, including paleo and Whole30. Corn is also not allowed on any grain-free diet and on most immune-based approaches, like GAPS.
Technically speaking, corn flour is okay on a keto or a low carb diet but only if the carbs of the total dish is low enough. In most cases, that probably won’t be the case, as corn is relatively high in carbs.
With all this in mind, corn flour is best for people who just need to avoid gluten – rather than those who are on another specialized diet approach. Still, there are other gluten-free flours out there that don’t rely on grains, such as coconut flour. So, for some people, those may be a better choice.
Ingredients
For the Corn Flour Pizza Dough
- 2 Cups Corn Flour
- 2 Cups Chickpea Flour
- 1/2 Cup Tapioca Flour
- 1 Egg
- 1 Cup Water
- 1/4 Cup olive oil
- 1/2 Teaspoon Salt
For the Toppings
- 1 Cup Mozzarella Cheese
- 1 Cup Crushed Tomatoes
- 1 Tin Anchovy Fillets
- 1/2 Cup Black Olives sliced
Instructions
- Combine the corn flour, chickpea flour, tapioca flour, and salt in a bowl.
- Add the water, egg, and olive oil. Stir until the dough comes together.
- Knead briefly until dough is smooth.
- Flatten the dough with a rolling pin and set on a pizza pan.
- Pre-bake the crust for 5-7 minutes at 425F.
- Top the pizza.
- Finish baking for another 10-15 minutes at 425F.
Semolina Flour Pizza Dough Recipe
hi you say egg in the ingredients but I dont see it in the method?
It should be added with the wet ingredients.
A total of 4-1/2 cups of flour for one 12-inch pizza? I cut the recipe in half and it was plenty.