There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings! We’ve included a suggested tomato pizza sauce recipe developed by our Marketing Director, Cathleen Mandigo, that is savory, delicate and pairs perfectly with this veggie pizza topped with artichokes, mushrooms, baby kale, and Fresh VeganMozz.
Cornmeal Crust Pizza
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.
Combine the cornmeal, oat flour, baking powder and salt in a large bowl and whisk to combine well.
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.
In a 3 qt saucepan over medium heat, sauté onion in olive oil until translucent, add garlic and sauté briefly.
Add tomato paste and sauté 2-3 minutes. Sautéing 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 own Pizza
Place half portion of pizza sauce on each of the prepared pizza dough.
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.
Bake 10 minutes at 500°F until dough is lightly browned on the bottom, cheese is bubbling & browned.
The Cornmeal Crust recipe appears in The Homemade Vegan Pantry by Miyoko Schinner (Ten Speed Press/Random House, 2015).