Stepf's Cornmeal Crust for Mexican Pizza

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4.3 of 5 (12)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 97.7
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 292.1 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Stepf's Cornmeal Crust for Mexican Pizza calories by ingredient
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Introduction

Use this whole-wheat and cornmeal crust to make my delicious Mexican pizza. Use this whole-wheat and cornmeal crust to make my delicious Mexican pizza.
Number of Servings: 12

Ingredients

    1 1/2 T dry active yeast
    2 c whole wheat flour
    1 T sugar
    1/4 c cornmeal
    1 1/2 T olive oil
    1 1/2 t salt
    1 c warm water (not hot!)

Directions

Preheat oven to 425 degrees Fahrenheit.

Mix yeast, sugar, cornmeal, 1 c flour and 1/2 c warm water. Mix and let sit for 5 minutes or so. Add oil, salt and about 2/3 of the remaining flour. Knead well for about 3-5 minutes, adding flour and water one tablespoon at a time as needed. (Add water if the dough is dry; add flour if the dough is wet.) Dough will not be sticky. Place in warm space covered with a damp towel and allow to rise for 15 minutes. The dough will not rise much, and it will seem slightly tough. That's OK.

Divide into two, then use a rolling pin to roll into two rounds to fit your pans. Use a fork to pierce the dough on both sides, and place on either pizza pan or in a cast-iron skillet (for crispier crust).
Top as desired (extra calories) and then bake for 10 minutes or until crispy.

Slice each "pizza" into six slices.

Number of Servings: 12

Recipe submitted by SparkPeople user SP_STEPF.

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Member Ratings For This Recipe


  • Incredible!
    5 of 5 people found this review helpful
    My family LOVED this! I topped it with fat-free refried beans, lean ground beef (cooked, of course!), shredded cheese (low-fat), and sliced black olives. YUM!!! This recipe is definitely a "keeper"! - 5/12/10

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  • Very Good
    5 of 5 people found this review helpful
    I mixed all the ingredients together, it is far too piddly adding little bits of water and flour at the end. I let my crust rise for an hour and it almost doubled. Turned out very well plenty of crust for a large pizza pan and large cookie sheet. I like my crust thin. - 12/7/09

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  • Incredible!
    4 of 4 people found this review helpful
    I love anything Mexican, so this was fun to try. It was really, really good and a great alternative to tacos, burritos and the like. Glad I found it! - 8/24/09

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  • 1 of 1 people found this review helpful
    I have made this several times and my family really enjoys it every time. Yummmmmmmmmmmmmm! - 2/13/12

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  • O.K.
    1 of 1 people found this review helpful
    Just ok. Kinda flimsy. This recipes says +toppings & bake; the actual pizza recipe says partially bake, top, bake again; maybe that would help. Flavor was just ok for crust; toppings were yummy (I did refr beans, salsa, chicken, onions, cheese) - 5/21/11

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