Cornbread Pizza Crust Recipes

TACO CORNBREAD PIZZA

Steps:

• Heat oven to 400ºF.
• Prepare corn muffin batter as directed on package; spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Bake 8 to 10 min. or until lightly browned. Meanwhile, cook meat with seasoning mix as directed on package.
• Sprinkle 1 cup cheese over crust; top with meat mixture and remaining cheese.
• Bake 4 to 5 min. or until cheese is melted.

CORNMEAL PIZZA CRUST

Steps:

• In a small bowl, sprinkle the yeast and sugar over the warm water. Let stand until yeast is dissolved and mixture is foamy, about 10 minutes.
• Combine flour, cornmeal, and salt in a large bowl. Make a well in the center, and add the yeast mixture and oil. Slowly stir ingredients with a wooden spoon just until dough starts to come together. Turn out dough on a lightly floured work surface, and knead until smooth and elastic, 7 to 10 minutes.
• Divide dough into four 4-ounce balls. Place balls in a shallow oiled bowl, turning to coat with oil; cover with plastic wrap, and let rise 1 hour at room temperature or overnight in the refrigerator.
• Preheat oven to 500 degrees with a pizza stone on lowest rack. Stretch dough into 6- or 7-inch rounds. Sprinkle cornmeal on a pizza peel or inverted baking sheet. Place dough rounds on top, and cover with toppings, as desired.
• Slide rounds onto pizza stone, and bake until crust is crisp and golden and toppings are bubbling, 5 to 7 minutes. Remove from oven; serve immediately.

MOZZARELLA CORNBREAD PIZZA

Steps:

• Preheat oven to 450°. Place zucchini in a colander over a bowl; sprinkle with 3/4 teaspoon salt and toss. Let stand 15 minutes. , Press zucchini and blot dry with paper towels; transfer to a large bowl. Add cornbread mixes, eggs, pepper and remaining salt; stir until blended. Spread evenly into a greased 15x10x1-in. baking pan. Bake until lightly browned, 8-10 minutes. Reduce oven setting to 350°., Spread pizza sauce over crust. Top with red pepper, olives and green onions. Sprinkle with herbs and cheese. Bake until cheese is melted, 12-15 minutes.

BARBECUE CORNBREAD PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cornbread mix, egg, and milk in a bowl. Stir until moistened. Pour into the prepared pan.
• Bake in the preheated oven until just set, 6 to 8 minutes.
• While cornbread is baking, cook and stir chicken in a nonstick skillet over medium-high heat until browned, 4 to 5 minutes. Stir in water and taco seasoning. Simmer for 2 minutes.
• Remove cornbread from the oven and carefully spread barbecue sauce over the soft surface. Gently lay the chicken over the barbecue sauce. Sprinkle Cheddar cheese over the chicken.
• Continue baking until melted and browned, about 15 minutes. Let sit for 5 minutes. Cut into individual pieces.

TACO PIZZA WITH CORNBREAD CRUST

Steps:

• Mix corn muffin mix as directed on package.
• Spread batter into a sprayed 12-inch pizza pan.
• Bake at 400°F for 8 to 10 minutes or until lightly browned.
• Brown meat and drain.
• Add seasoning package, water, and chilies.
• Simmer until water is absorbed.
• Sprinkle one cup of cheese over crust.
• Top with meat mixture.
• Sprinkle with crushed red peppers and oregano.
• Top with remaining cheese.
• Bake until cheese is melted.
• If desired you can also serve with lettuce, sour cream, and diced tomatoes.

CORNBREAD PIZZA CRUST

Steps:

• PREHEAT oven to 375F.
• BLEND the nuts, rice, and some of the water until very smooth.
• ADD remaining ingredients and blend well.
• POUR into an oiled, sided cookie sheet (jelly pan).
• BAKE at 375F for 20 minutes.
• POKE holes gently with a wet fork to release/prevent bubbles. (You may need to rinse the fork a couple times to keep it from getting sticky and tearing up the bread.)
• CONTINUE baking for another 25 minutes, OR until golden.
• COOL for 10 minutes in the pan.
• GENTLY remove from pan onto cooling rack and allow to COOL thoroughly before storing.
• CHILL. Works better for pizza, if made the day before, so it can harden.
• SERVE warm. Tastes wonderful as a pizza crust OR as bread served with soup!

TACO SKILLET PIZZA WITH CORNBREAD CRUST

Steps:

• Preheat oven to 350°. In a 10-in. cast-iron or other ovenproof skillet, cook beef over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Transfer to a small bowl. Stir in beans, salsa and taco seasoning; keep warm. Wipe skillet clean., Prepare cornbread mix according to package directions; stir in crushed tortilla chips. Pour into skillet. Bake until set, 12-15 minutes. Spread ground beef mixture over cornbread to within 1-in. of edges; sprinkle with cheese. Bake until cheese is melted and crust is golden brown, 3-5 minutes. Serve with toppings.

WINTER CHILI CORNBREAD PIZZA

Steps:

• For the chili: Preheat the oven to 500 degrees F.
• Toss together the garlic, poblano, cauliflower, mushrooms, salt, chili powder, olive oil, cinnamon, coriander, cumin and red pepper flakes on a rimmed sheet tray in a single layer. Roast the vegetables until browned and tender, 10 to 12 minutes.
• Carefully transfer the vegetables to a large pot and stir in the beans, tomatoes, BBQ sauce and hot sauce. Bring the mixture to a boil, stirring occasionally, then reduce the heat to medium low and simmer until the desired thickness, about 20 minutes total. Add a bit of broth or water for a looser chili.
• For the pizza: Reduce the oven to 425 degrees F. Grease a rimmed half-sheet tray with the canola oil.
• In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt. Whisk in the eggs, buttermilk and melted butter until combined.
• Pour the batter onto the prepared sheet tray. Transfer to the oven and bake until the top is light brown, 6 to 8 minutes. Remove the pizza from the oven and top with the chili and Cheddar, leaving a 1/2-inch border around the crust. Bake until the cornbread is done and the cheese is melted, about 10 more minutes.
• Allow the pizza to cool slightly before slicing and serving. Top with jalapenos, sour cream and cilantro as desired.

QUICK CORNMEAL PIZZA CRUST (GLUTEN-FREE)

Steps:

• Preheat the oven to 400°F. Prepare two 10-inch squares of parchment paper.
• Whisk together the oat flour, cornmeal, almond flour, ground flaxseed, baking powder, salt, and cumin (if using) in a large bowl.
• Add the milk and lime juice, and knead lightly with your hands until the mixture forms a stringy but not sticky dough. Divide the dough into two rounds.
• To make the pizza crusts, lay one parchment square on a clean work surface, and sprinkle with cornmeal. Place one round of dough on the parchment square, sprinkle it with more cornmeal, and roll it out to a 6-inch disk with a rolling pin. (The rolled-out dough should be about ⅛ inch thick.) Gently push around the edges of the dough with your hands to build up a slight edge, if desired. Slide the parchment and dough disk onto the prepared baking sheet. Repeat with the remaining dough.
• Lightly brush the tops of the crusts with milk using a pastry brush or a small spatula. Bake for 20 minutes, or until the top of the crust(s) is dry and crisp.
• Top the crusts with your desired pizza sauce and toppings. Return the pizzas to the oven and bake for 20 minutes, or until the toppings are hot and cooked through.

MEXICAN DEEP DISH PIZZA- CORNBREAD CRUST

Steps:

• Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.

CORNBREAD BREAKFAST PIZZA

Steps:

• Directions Step 1 Preheat oven to 400°F. Grease a 12" oven-proof skillet. Step 2 For crust, combine corn muffin mix, egg and sour cream. Let rest for 3 to 4 minutes. Step 3 Stir lightly; spread in pan. Bake 15 minutes. Cool for 5 minutes. Step 4 For toppings, sprinkle cheese over crust. Crack eggs on top of cheese, season with salt and pepper. Sprinkle bacon on top of eggs. Step 5 Bake 18 - 20 minutes or until egg whites are no longer runny. Garnish with onion. Slice and serve.