There are some recipes that I develop (read: make up) that take multiple attempts to get just right. There are other recipes, though, that magically work out on the first try. This pizza fits into the latter category. And I couldn’t be more excited! Major fist pump action occurred after I took my first bite.
I had one main criteria for this pizza (besides that it be healthy and taste delicious), which was that the pizza dough not require any rising, long waiting, or complicated steps. This pizza crust is it! It is made with just two main ingredients- cornmeal and an egg- plus some water and spices thrown in there. Could it get any easier than that?! It is crunchy (not crumbly) and doesn’t get soggy. I hate when my pizza crust gets soggy don’t you?
The best part is this pizza crust is gluten free, without even trying. I’m not gluten free, but I know many people are, so this is the pizza for you!
The cornmeal crust forms the base of this tamale-in-pizza-form. Top it off with some refried beans, shredded chicken in enchilada sauce, grated cheese, and fresh pico de gallo. Okay, again, can it get any easier than that?!
The best part is that you can use this pizza base for all kinds of toppings. It’s perfect for when you need a pizza ASAP and can’t be bothered with all the steps for rising yeasted pizza dough. This is especially important when you have a boyfriend who would eat pizza five times a day if he could, and constantly begs you to make some.
I left most of the ingredients in the pizza assembly (below) without specific amounts so you can customize it based on what you like. To keep this pizza on the light side, though, go easy on the cheese. You just need a sprinkling of good quality cheese for flavor, or you could use light shredded mozzarella.
I’d say this is a perfect recipe to whip together for Superbowl Sunday!
- 2/3 cup cornmeal
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon oregano
- 1 large egg, whisked
- 3 tablespoons water
- 4 tablespoons refried beans or black bean puree
- 1/2 cup chicken, boiled and shredded
- enchilada sauce
- shredded or grated cheese (manchego or mozzarella are good options)
- pico de gallo
- cilantro, to garnish
- Preheat oven to 375 degrees F. Spray a pizza pan or cookie sheet with non stick spray.
- Whisk all dry crust ingredients together in a bowl. Add egg and water and mix until it sticks together (it will not be the consistency of regular pizza dough, but should not be crumbly either). Spread on the cooking sheet keeping it about a ½ inch thick. Spray the top of the crust with non stick spray.
- Bake for 15 minutes, or until the edges are light brown.
- While pizza is cooking, toss chicken in enchilada sauce to coat evenly.
- Remove pizza after 15 minutes and use a spatula to make sure the pizza crust is not stuck on the pan. Place the pizza toppings on the pizza (in order listed above). Bake for another 5 minutes.
- Remove from oven and let cool for about 5 minutes. Garnish with pico de gallo and fresh cilantro. Cut into four large slices.
The theme for this month’s Recipe Redux was: Pizza Party
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Love the use of the beans for “sauce.” I always seem to have poor, neglected cornmeal hanging around the pantry, so it would be great to put it to use in this!
Glad you like it, Kat, and I hope you get to try it out soon!
I LOVE what you did with the black beans.
Thanks, Carlene!
Sometimes you just don’t have time time or patience for pizza dough to rise, so this is the perfect solution! I absolutely love cornmeal crust – there are a few places here in Chicago that make their pizzas that way. I’ve never made it at home, but now I certainly will give it a go!
My thoughts exactly, Amari! It’s so simple to make too. I think you’ll love it!
This looks so unqiue and delicious! And I totally do fist pumps too when the recipes I develop turn out great 🙂
haha SO glad I’m not the only one, Rachael!
Such a creative crust. And we could eat Mexican every night at my house…this will have to make it into the rotation! So colorful and delicious.
🙂 Thanks, Serena! Mexican is just so good.
Katie this looks and sounds incredible! I can’t wait to try it out 🙂
Thanks, Emma! I think you’ll love how easy it is.
Your cornmeal crust looks like a winner. Will have to give it a try.
Thanks! I think it’s definitely going to become a staple in my kitchen, and hopefully yours too.
Hi Kate,
Any suggestions for toppings other than Mexican ones, which are harder for me to find (salsa here is Uncle Ben’s and not that great)? Asian or Italian toppings easier….do you think it would work with pesto? Miso? I’m throwing miso out there because it has so many health properties, I’m trying to incorporate it more in my cooking. I often use it instead of using bullion. Let me know, please!
Jane- Pesto chicken would be great on the cornmeal crust! You could really do anything- margarita pizza, barbecue chicken, or veggies and cheese come to mind! Let me know what you end up trying and how it goes!
How do you keep the dough a 1/2″ thick? By making the crust 4″?!? I assumed the dough would cover the whole pizza pan! My crust was thin, stuck to bottom of pan (yes I used non-stick spray). Perhaps a better explaination on how big the pizza is would have made this better.
Hi Mikey- thanks for all your questions. I am not sure of the exact measurements. Basically, you don’t want the pizza crust to be too thin otherwise you will have trouble getting it off the pan and it will fall apart. I would say maybe 6 inches in diameter. I’m sorry that it stuck to your pan and that the explanation wasn’t clear enough. I will try to improve the instructions.
I’ll have to try it again, maybe triple the ingredients so it fits the whole pan. Everything else was delicious.
Let me know how it goes!
Does your nutrition information only count for the crust or the entire serving of pizza?
There is a note at the end of the recipe- the nutritional information is just for the crust since it depends on how much or which toppings you end up using. Enjoy!