A simple vegan recipe for a homemade pizza dough using cornmeal, yeast and water. If you've got plenty of cornmeal on hand, making a pizza crust is a great way to use it up.
This recipe will make 2 large 18-inch thin-crust or 2 medium 12-inch thick-crust pizzas.
Pizza crust recipe courtesy The Wheat Foods Council.
Here are more homemade pizza dough recipes to try.
- 1/2 cup warm (not hot!) water
- 1 1/4 tablespoons active dry yeast
- 1 tablespoons sugar
- 1/4 cup cornmeal
- 2 3/4 to 3 1/4 cups flour, divided
- 1 tablespoon vegetable oil
- 1 1/2 teaspoon salt
- Preheat oven to 425 F.
- In a medium bowl combine water, yeast, sugar, cornmeal and 1 1/4 cups flour; mix thoroughly. Let rest 5 minutes.
- Add oil, salt and enough flour to form a ball. Knead, adding flour as needed, about 3 to 5 minutes or until not sticky.
- Place dough in a sealable bowl or plastic bag sprayed with non-stick spray. Let rest 15 minutes. (This can be refrigerated all day.)
- Coat pizza pans with cooking spray. Use cast iron skillets, stone deep dish pizza pans, regular pizza pans or cookie sheets.
- Divide dough in half and pat or roll out to fit pizza pans, forming a slight edge on the dough. Prick holes in dough and bake for about 8 minutes. (Dough should be set but not brown.) Top with your favorite ingredients.
- Bake 15 to 20 minutes or until crust is browned.
Divided into 8 slices, each piece provides approximately 178 calories, 5 grams protein, 35 grams carbohydrates, 1 gram fiber, 2 grams fat (0 g saturated), 0 milligrams cholesterol, 75 micrograms folate, 2 milligrams iron and 351 milligrams of sodium.