Create a delicious alternative to shop-bought pizza bases at home. They’re crispy and delicious.
Simple ingredients, nothing artificial, sugar and salt free. Healthy and easy to store.
Cook a batch and store them in the freezer.
Serves two. 30 minutes to cook.
Ingredients for a cornflour pizza base
- 100g of coarse corn flour.
- 100ml boiling water.
- wooden spoon.
- heat-proof bowl.
- 2 sheets of grease proof paper cut to 20cm x 20cm.
- extra virgin olive oil and brush.
- favourite toppings cheddar/mozarella cheese.
- Rolling pin and a large plate.
- 28″ or larger frying pan.
Step by step to creating a cornflour pizza base
- Tip the corn flour into the bowl.
- Add the boiling water to the flour and stir using the spoon.
- The mixture should resemble the texture of breadcrumbs.
- Cover the mixture for 10 minutes with a plate.
- After 10 minutes, check the dough is not too hot to handle and bring together flour.
- Gently knead for 2 minutes.
- Divide the dough into 2 evenly sized balls.
- Take one sheet of grease proof paper and brush one side with oil. Place one ball of dough onto the sheet.
- With the palm of one hand, flatten the ball a little.
- Using your finger tips gently flatten the ball into an even pancake shape.
- Take the second grease proof sheet and brush one side with oil. Place the oiled side on top of the flattened dough.
- Using the rolling pin, roll over the second grease proof sheet with the flattened dough underneath, once or twice using little force. This is to ensure the dough’s thickness is roughly even, all over.
- Slowly peel away the top sheet of grease proof paper leaving the uncooked pizza base on top of the first grease proof sheet.
- Switch on the hob and place the pan on top. Switch to full heat for a minute and then to medium, ensuring the pan is hot.
- Carefully lift the second grease proof sheet with the flattened dough and take to the pan. Flip the pancake shaped dough into the pan and peel away the grease proof sheet. (If the dough breaks up on the way to the pan or lands in the pan in a lump, quickly scrape the dough back on to worktop surface with a spatula and start from point no.7 again. Remove any bits of dough which may be stuck to the pan. Switch off the heat).
- On a medium heat cook the pizza base for 3 minutes. After a minute lift a small section of the base and turn the heat lower if the bottom of the pizza base looks dark brown or black in parts.
- Flip the base and cook for 3 minutes on the other side.
- When both sides are cooked – slightly browned and crispy on the outside, remove the pan from heat leaving the base in the pan.
- Add toppings and cheese and place under a heated grill until the cheese melts.
- Remove from the grill and the pan and serve.
If you manage to get the pancake into the pan to cook but notice there is a tear in the dough, run your finger or the back of a spoon across the tear to close it. But you have to be quick as once the dough cooks, this is not possible.
When kneading the dough, if the dough is not coming together add splashes of warm water to the dough until it begins to stick together.
If the dough is very soft and wet add teaspoonfuls of flour until the dough is the right consistency.
The consistency of the dough will not be elastic as wheat based dough. If this dough sticks together, it’s ready. But you have to been gentle when handling it as it can easily break.