Gluten-Free Pizza

For those who are allergic to the gluten in wheat flour, this crust--made with cornmeal and corn flour--offers a nice option, with traditional toppers.

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Ingredients:

• Crust:  
• 1 cup yellow corn meal
• 1 cup corn flour
• 2 tbsp sugar
• 4 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups milk
• 2 eggs, beaten
• 1/3 cup canola or olive oil
• Toppings:
• 1 cup mozzarella cheese, shredded
• 1 cup provolone cheese, shredded
• 1 cup pizza sauce
• Any other pizza toppings desired

Method

Crust: Preheat oven to 425 degrees. In a large bowl combine all dry ingredients. Add milk, eggs and oil and beat until smooth. Grease a medium four-sided cookie sheet (jelly roll pan.) Pour in batter and level by gently dropping pan a couple of times on counter. Bake for 15 to 18 minutes until a toothpick will come out clean and crust is slightly golden brown. Cover baked crust with pizza sauce, leaving about 1/4-inch space around edge. Top with cheese. Add any other pizza toppings. Bake 5-10 minutes at 350 degrees, or until cheese is melted.

Notes: My 2 children (who are allergic to wheat) love this "Pizza" and the other 4 feel left out at times when they don't get it. For a light snack you can vary the recipe by dividing the batter in half. Pour half in the bottom of pan; add sauce and toppings, then covering with remaining half of batter. Bake at 425 for 17 to 20 minutes. Cool then cut in squares. It has been a big hit at my daughter's elementary school.

Number of servings: 6 squares

Submitted By: Amber-Leigh
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