Recipe: Crispy, Crunchy, Somewhat Buttery (& Totally Vegan!) Cornmeal Pizza Crust

March 8th, 2011 11:41 am by Kelly

Shane and I decided over the weekend to start a new culinary tradition: every Saturday, experiment with a new pizza recipe, whether it involves dough, sauce, spices, toppings, methodology, whathaveyou. It will be a difficult promise to keep, I know – not so much on the noming side so much as the planning – but hey, the things we do for you peeps!

Our first foray into the unknown remained on the, um, cautiously safe / slightly lazy side, to wit: a crispy, crunchy cornmeal pizza crust from Not quite thin, but also not nearly as thick as our standard white crust, this pie was a nice change of pace. The cornmeal lends a rich, somewhat buttery taste to the crust, and the added texture complements the toppings deliciously. I will most definitely be adding this recipe to our regular lineup!

If you’d like a thin(ner) crust, you could divvy this recipe up to make two pizzas – maybe two medium-sized pies, or perhaps a large or medium pie and a smaller, “personal pan” portion.

Crispy, Crunchy, Somewhat Buttery (& Totally Vegan!) Cornmeal Pizza Crust

(Based on this recipe from

2011-03-05 - Cornmeal Crust - 0011

Cheesy vegan pizza and feminist Bitch-in’?
Throw in Resident Evil: Afterlife, and we’ve got one hot Saturday night date!


1/2 cup warm water
1 1/4 tablespoons active dry yeast
1 tablespoon sugar
1/4 cup cornmeal
2 3/4 to 3 1/4 cups flour, divided
1 tablespoon vegetable oil
1 1/2 teaspoons salt


1. In a medium size bowl, combine water, yeast, sugar, cornmeal and 1 1/4 cups flour. Mix thoroughly and let sit for five minutes.

2. Add the oil, salt and enough flour to form a workable ball. Knead, adding flour as needed, for about three to five minutes or until the dough is no longer sticky.

3. Place the ball of dough in a bowl and let rest, covered with a towel or cover, for at least 15 minutes or up to an hour. You can also make the dough in advance and store it, covered in the fridge, all day.

4. When ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

5. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

6. Add your favorite (vegan!) toppings: red sauce, cheesy mashed potatoes, fruit, veggies, spices, nondairy cheese, cruelty-free “meats,” and the like.

(We used red sauce, sundried tomatoes, mozzarella Daiya cheese, black olives and Lightlife Smart Pepperoni, layered in that order, with an extra dusting of cheese on top to bind all the toppings together.)

7. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas (or until the crust is browned). Be sure to rotate racks at the halfway point!

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1 Response to Recipe: Crispy, Crunchy, Somewhat Buttery (& Totally Vegan!) Cornmeal Pizza Crust

  1. vegan nomz roundup!: pizza ed. » V for Vegan:

    […] Crispy, Crunchy, Somewhat Buttery (& Totally Vegan!) Cornmeal Pizza Crust […]

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