Make a delicious crunchy/chewy gluten-free pizza crust by combining the Cornbread & Muffin Mix with either the All-Purpose Flour Artisan Blend or the Pizza Crust Mix.
- 1 cup Pamela's Cornbread & Muffin Mix
- 1½ cups Pamela's All-Purpose Flour Artisan Blend
- 2¼ teaspoons yeast
- ½ teaspoon salt
- 1 cup + 2 tablespoons warm water (max 110°F)
- 2 tablespoons olive oil
- 1 cup Pamela's Cornbread and Muffin Mix
- 1½ cups Pamela's Pizza Crust Mix
- 2¼ teaspoons yeast
- 1 cup + 2 tablespoons warm water (max 110°F)
- 2 tablespoons olive oil
Yield:
Option 1: Cornbread & Muffin Mix and All-Purpose Flour Artisan Blend
Option 2: Cornbread & Muffin Mix and Pizza Crust Mix
Proof yeast in warm water for a few minutes. Mix dry ingredients in a bowl of a stand mixer. Add yeast with water and oil to bowl and mix on medium until well blended.
Prep parchment: spray with baking spray then sprinkle with a little of the Cornbread Mix. Scoop dough out of the bowl and flatten it into a pizza shape with oiled fingers. Cover the pizza dough with plastic wrap, keep it warm, and allow it to rest for 30 to 60 minutes, until starting to puff slightly, or more if you like a thick crust.
Preheat oven to 450°F. Place the rack in the top third of the oven. Par-bake crust 8 to 10 minutes before adding sauce, other additions and cheese. Bake 8 to 10 more minutes until the crust is baked through and the cheese is well melted.
Chef's Note: Due to the short bake time in the oven, the other ingredients should be precooked before adding the sauce and cheese.
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