Veggie Pizza with Corn Crust |
Prep time: 20 mins
Cook time: 95 mins
Total time: 1 hour 55 mins
- Dough:
- 9 g fresh yeast (one packet) – it also works with dry yeast
- 180 g corn flour
- 50 g potato starch or corn starch
- 1 dash of palm sugar – this is needed for increasing the yeast activity
- ½ tsp of salt
- 1 tbsp nutritional yeast
- About 150 ml warm tap water
- Optional:
- 1 tbsp olive oil
- Toppings:
- 1 kg fresh tomatoes cut into eighths
- 1 courgette
- ½ eggplant
- 1 onion
- 50 g corn
- 4 brazil nuts
- Fresh rosemary
- Salt
- Chilli flakes
- In a large mixing bowl combine the yeast and warm water.
- Stir it around and let sit for 5 minutes until the yeast is dissolved.
- Add other ingredients – except the salt and oil – and knead to a dough.
- If your dough is too wet, add more corn flour or add more water in case the constancy is too dry. Notice, this dough should be more liquid compared to a normal yeast dough. More like a yoghurt
- Cover your bowl and let it rest one hour.
- Once the dough has risen, add salt and olive oil (optional) and knead again.
- Divide the dough into two thin crusts on two lined pizza pans.
- Bake the crust in an un-preheated oven on 180°C for 15 minutes.
- Prepare your favourite toppings and place on your pre-baked crust.
- Place your tomatoes first and cover with sliced courgette, eggplant, corn, onion and rosemary.
- Bake Pizza again on 250°C for 20 minutes or until your veggies are slightly brown.
- Grate brazil nuts on top and Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/veggie-pizza-with-corn-crust/
3.5.3208