Vegan Cornmeal Pizza Crust Recipe

Cornmeal pizza crust
Laura Brunow Miner / Flickr / CC By 2.0
  • 53 mins
  • Prep: 25 mins,
  • Cook: 28 mins
  • Yield: 2 pizzas (16 servings)
Ratings (6)

A simple vegan recipe for a homemade pizza dough using cornmeal, yeast, and water. If you've got plenty of cornmeal on hand, making a pizza crust is a great way to use it up.

This recipe will make 2 large 18-inch thin-crust or 2 medium 12-inch thick-crust pizzas.

Pizza crust recipe courtesy​ of The Wheat Foods Council.

What You'll Need

  • 1/2 cup warm water
  • 1 1/4 tablespoons active dry yeast
  • 1 tablespoons sugar
  • 1/4 cup cornmeal
  • 2 3/4 to 3 1/4 cups flour, divided
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoon salt

How to Make It

  1. Preheat oven to 425 F.
  2. In a medium bowl combine water, yeast, sugar, cornmeal and 1 1/4 cups flour; mix thoroughly. Let rest 5 minutes.
  3. Add oil, salt, and enough flour to form a ball. Knead, adding flour as needed, about 3 to 5 minutes or until not sticky.​
  4. Place dough in a sealable bowl or plastic bag sprayed with non-stick spray. Let rest 15 minutes. This can be refrigerated all day.
  5. Coat pizza pans with cooking spray. Use cast iron skillets, stone deep dish pizza pans, regular pizza pans or cookie sheets.
  1. Divide dough in half and pat or roll out to fit pizza pans, forming a slight edge on the dough. Prick holes in the dough and bake for about 8 minutes. Top with your favorite ingredients.
  2. Bake 15 to 20 minutes or until crust is browned.

Nutrition Information

Divided into 8 slices, each piece provides approximately 178 calories, 5 grams protein, 35 grams carbohydrates, 1 gram fiber, 2 grams fat (0 g saturated), 0 milligrams cholesterol, 75 micrograms folate, 2 milligrams iron and 351 milligrams of sodium.

Nutritional Guidelines (per serving)
Calories 45
Total Fat 2 g
Saturated Fat 0 g
Unsaturated Fat 1 g
Cholesterol 0 mg
Sodium 89 mg
Carbohydrates 7 g
Dietary Fiber 1 g
Protein 1 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)