Itza Pizza!

 

That's right - deep breath, inhale, ahhhh. 

And yes, there is over 3 different kinds of tomatoes laid out on that pan of glory: jarred (spaghetti sauce), sun-dried, and fresh. Pizza is something my gluten-free main squeeze digs (who doesn't?), and the dish he misses most frequently. I had another pizza crust recipe in mind that requires almond flour, which unfortunately is sold too far away for me to go fetch. So I, knee-deep in a weeknight  pizza-crazed state, pulled out my long-lost Gluten-Free Vegetarian cookbook, and crossed my fingers it had some answers for me.

Then, page 83 came into my life and spot on - cornmeal pizza crust! This can actually be the bottom layer for anything you wish a nice, sturdy foundation on. It came together in about 30 minutes which makes it not only a great idea in general, but especially when you're low on time or near starving. 

 

Caprese Pizza with Cornmeal Crust

The Gluten-Free Vegetarian Kitchen

Makes 1  large rectangle pizza

Cornmeal Crust

2 cups course-ground yellow cornmeal

1 cup cold water

1 cup boiling water

2 eggs, lightly beaten

1 cup shredded mozzarella cheese

salt and pepper

Toppings

1/2 cup prepared pasta sauce (we used spicy tomato)

sun-dried tomatoes

1 large, ripe tomato

7 basil leaves

1/2 sliced white onion

1 tablespoon minced garlic

more mozzarella cheese

How You Do:

1. Preheat oven to 450 degrees; lightly spray your baking sheet with oil.

2. In a large boil, mix together cornmeal and the cold water; slowly add in boiling water and whisk together for 3 minutes until it's cooled a little. 

3. Add in eggs, mozzarella cheese, salt and pepper; combine well.

4. Spread the cornmeal mixture into your baking pan and distribute evenly, smoothing out with a spatula; bake in the enter of the oven for about 10 minutes. (It's super fun once you start to see the bubbles start popping up!)

5. While the crust is cooking, get a saute pan heating up over medium heat with garlic, onion, and a little olive oil; saute it all together until cooked (you could even caramelize the onions here if you want - just cook the onions first and add in the garlic the last few minutes.)

6. Spread the pasta sauce over the crust and continue to layer on your tomatoes, basil, onion and garlic mixture and cheese; bake in the oven until cheese has melted and the pizza is bubblin'.

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