Today I was craving pizza, as I usually do when it’s cold and rainy outside on a Friday night. Unfortunately, I was completely out of all-purpose flour and it became clear I wasn’t going to get my pizza fix. I was beginning to have a complete breakdown, but then I remembered I had a big bag of cornflour in my pantry, that my neighbor had given me, and I figured it would make a great crust for a pizza-ish flatbread. I made this basic crust in two minutes and it most definitely filled my pizza void, thus, narrowly preventing a carb-driven meltdown. Enjoy!
Gluten-free flatbread made from cornflour, topped with caramelized onions, spinach, red cabbage and tomato sauce.
Ingredients
- 2 cups cornflour (corn masa)
- 1&3/4-2 cups warm water
- 1/2 tsp sea salt
- 3/4 cups pasta or pizza sauce
- 1/2 large onion, thinly sliced
- 1 cup red cabbage, finely shredded
- 1 tbsp olive/coconut oil
- 1 tbsp balsamic vinegar
- 2 tbsp IPA (Optional; I was drinking an IPA and thought it might taste good, and it did)
- 1 large handful spinach
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
Instructions
- Heat oil in a pan over low-medium heat and add onions when oil is hot.
- Slowly saute onions until they become translucent, about 5 minutes.
- Meanwhile, prepare the dough by mixing together cornflour and salt in a medium bowl.
- Add water and mix until it forms a dough.
- Cover with a cloth and set aside while heating oven to 450 degrees.
- Once onions have been cooking for 5 minutes on low-medium heat, add cabbage and stir.
- Saute onions and cabbage slowly for 15-20 minutes until they begin to brown and are soft.
- Add balsamic vinegar and beer and stir, continuing to let the onions and cabbage cook down.
- After the oven is heated, spread masa-dough ball onto a parchment lined baking sheet, pressing down evenly until it's about 1/4 inch thick.
- Bake for 15 minutes.
- Remove from oven and top with pasta sauce, caramelized onions and cabbage, and spinach.
- Bake another 20 minutes, moving from the middle rack to the lower rack half-way through.
- Remove from oven and enjoy!
Notes
This dough is exactly the same as the dough used for tortillas, which I think is interesting, because it means this is essentially a giant tortilla chip!
Perhaps the biggest difference between this dough and white flour pizza dough is that this dough does not contain yeast and therefore it does not rise. Yeast has no effect on cornflour. It is important to keep this in mind, because if you make this expecting it to be like a traditional flatbread/pizza, you may be disappointed.
Leave a Reply