Cornmeal Crust Pizza

Cornmeal Crust Pizza

Here is yet another recipe adapted from  Mennonite Country-Style Recipes & Kitchen Secrets by Esther Shank.  It is one of my favorite cookbooks.  Of course, I have to modify recipes to be gluten free, and I often modify them to be healthier, but many of the recipes are just the kind of thing my family loves.

My family has come to expect and anticipates having pizza on Friday nights, but sometimes I just don’t have time to prepare it.  A quick crust pizza such as this cornmeal crust is never the same, but it’s better than nothing so they settle for that.
What we didn’t like about this pizza:

  • I didn’t have any toppings to go on it so it was rather plain
  • It didn’t have a nice yeasty bread flavor

What we did like about this pizza:

  • It tasted like a cheesy corn bread
  • The crust held together and the pieces could be picked up with the hands

Once you adjust your thinking and don’t expect it to be a “real” pizza, it’s quite good.  I’m sure some toppings would make it even better.  This just happened to be one of those evenings when I was satisfied to put something edible on the table.

Cornmeal Crust Pizza
Recipe type: Pizza
  • 1¾ cup cornmeal
  • 2 cup gluten free flour mix (I used Carol's sorghum blend)
  • 1 Tablespoon baking powder
  • 2 teaspoon sugar
  • 1 teaspoon salt
  • 1 cup milk (a substitute should work)
  • ½ cup vegetable oil
  • 8 ounces tomato sauce
  • 1 teaspoon Italian seasoning
  • ⅛ teaspoon garlic powder
  • shredded mozzarella and cheddar cheese
  • toppings
  1. Combine the dry ingredients (cornmeal through salt) by whisking them together in a medium bowl.
  2. Add the milk and oil and stir well.
  3. Press the mixture into the bottom of a greased jelly roll pan using your hands or a spatula. Press it up the sides of the pan a little to contain the toppings.
  4. Combine the tomato sauce, Italian seasoning and garlic powder, or use a pre-made pizza sauce. Spread this over the crust.
  5. Top with some shredded cheese and whatever toppings you choose.
  6. Bake at 375 degrees for 20 minutes.


This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday.  Though these are not gluten free carnivals, you might find some naturally gluten free recipes or inspiration for a new gluten free recipe.

About Linda Etherton

Linda has been gluten free since 2000 when I was diagnosed with celiac disease which propelled me into the world of gluten-free cooking and baking. I am convinced that gluten-free food can and should be delicious, and I never apologize for serving it.
Connect with Linda online: Facebook | Google+ | Twitter


  1. Lauren says:

    Yum!! This looks perfect =D. I love cornmeal, and it would be perfect inside a crust!

  2. comfycook says:

    This would be a hit in our house. We love corn meal and corn meal crusts. I can see this being a success . I just printed it. I was planning pasta tonight but now I have a decision to make.

  3. Oh, that looks divine…yum!

  4. Tasty Eats At Home says:

    This does sound good. You're right, you have to get past that "it doesn't taste like pizza" thought, and then it's yummy! I love cornmeal in baked goods, especially something crusty like this.

  5. Dunn But Not Finished says:

    I'm so excited to find your website. My husband's step-father was diagnosed last year with celiac disease and he and his wife are still having trouble trying to find good recipes to fix. I am compiling a list of recipes for them to have and so they'll have yours. This will also help me out when I cook for them. Thank you so much!

  6. cottagesweet says:

    This looks like a good recipe. Will have to try it.
    Your teacup description with the music box is interesting. I had never heard of a teacup with one. Thanks for stopping by again!

  7. printable coupon says:

    nice recipe!
    it looks so yummy!
    Buy One Get One Pizza Free at Bellacino's Pizza and Grinder by using coupons.

  8. Anonymous says:

    I just made a mexican style pizza using this as a base and it was awesome. Thx for the recipe!

  9. should the mixture be a dough consistency because at this point it’s very dry

    • I haven’t made this in a long time, so I don’t remember exactly. I find that gf recipes can vary greatly in moisture when you make them. Try adding a little more milk.

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