Vegan Cornmeal Pizza

0
Prep time: 1 hr 0 min
Cook time: 1 hr 0 min

[Recipe courteously provided by Miyoko’s Kitchen]

Loaded with classic gluten-free toppings like fresh tomatoes, artichokes, mushrooms and mozzarella, this gluten-free and vegan pizza is anything but traditional. Miyoko’s vegan mozzarella is cashew-based, and free from soy and gluten, as well as dairy and eggs. The handmade tomato sauce is delicate and flavorful, and that cornmeal crust – well, you just need to taste it for yourself!

MAKES 6 SLICES.

Miyoko's vegan pizza recipe

Miyoko’s Creamery

Gluten-Free Cornmeal Crust Recipe

Ingredients:

2 cups Cornmeal
1 ½ cups Oat Flour
1 tablespoon Baking Powder
1 ½ teaspoon Sea Salt
1/3 cup Olive Oil
1 cup Water

Cornmeal Crust Instructions:

1. Place pizza stone or cast-iron skillet in the oven and preheat to 500°F.  Heat the pizza stone or skillet in the oven for at least 45 minutes.

2. Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.

3. Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.
Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.

Pizza Sauce Recipe

Ingredients:

1 Onion, finely chopped
2 Cloves of Garlic, finely chopped or through a garlic press
1 large can Tomato Paste
2 cups Water (or 1 white wine/chardonnay, and 1 water)
Salt & Pepper to taste
1.5 teaspoons Oregano

Instructions:

1. In a 3 qt saucepan over medium heat, saute onion in olive oil until translucent, add garlic and saute briefly.

2. Add tomato paste and saute 2-3 minutes. Sauting the tomato paste adds depth of flavor to the pizza sauce.  Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.

Build Your Vegan Pizza:

1. Place half portion of pizza sauce on each of the prepared pizza dough.

2. Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.

3. Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.

This recipe appears in Miyoko Schinner’s book, The Homemade Vegan Pantry, (Ten Speed Press/Random House, 2015). Republished with permission.

Ingredients

  • 2 cups Cornmeal
  • 1.5 cups Oat Flour
  • 1 tablespoon Baking Powder
  • 1.5 teaspoon Sea Salt
  • 1/3 cup Olive Oil
  • 1 cup Water
  • 1 Onion, finely chopped
  • 2 Cloves of Garlic, finely chopped or through a garlic press
  • 1 large can Tomato Paste
  • 2 cups Water (or 1 white wine/chardonnay, and 1 water)
  • Salt & Pepper to taste
  • 1.5 teaspoons Oregano

Directions

11. Place pizza stone or cast-iron skillet in the oven and preheat to 500°F. Heat the pizza stone or skillet in the oven for at least 45 minutes.

2

32. Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.

4

53. Pour in the olive oil and water and mix well. Turn out onto a light floured board and knead for 1 to 2 minutes, until the dough is smooth and pliable.

6Divide the dough in two and roll it out on a lightly floured pizza peel into a 10 or 12-inch circle. If you can get it to just under 1/8 inch, it will get very crispy and light and will bubble in places.

74. In a 3 qt saucepan over medium heat, saute onion in olive oil until translucent, add garlic and saute briefly.

85. Add tomato paste and saute 2-3 minutes. Sauting the tomato paste adds depth of flavor to the pizza sauce. Add water (or wine & water), salt, pepper & oregano. Stir and simmer for 1 hour.

96. Place half portion of pizza sauce on each of the prepared pizza dough.

107. Slice Miyoko’s Creamery Fresh VeganMozz or Smoked VeganMozz and lay out generously across the entire pizza. Add vegetables to your own taste. We like sliced tomatoes, baby kale, sliced cremini mushrooms, and quartered artichoke hearts.

118. Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.

Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.