People who can eat gluten honestly have no idea how lucky they are when it comes to pizza crust.
I’ve been trying to find a fairly cheap method for making pizza (something that’s a weekly tradition in my family), and it seems that yesterday I finally stumbled upon the answer: corn flour.
Also called “masa harina”, corn flour is an interesting substance that most people use to sprinkle under their already stretched-out, gluten-ridden, soon-to-be-puffy-and-delicious pizza dough. They use it to make it crispy on the bottom, and they occasionally add it into the dough itself to make it more crispy throughout.
A few days ago, I learned that people make pizza crust using mashed potatoes. At first, I was a little weirded out, but then it dawned on me: mashed potatoes get crispy when they are put in the oven, and they’re pretty sticky…almost like glue. Hmmm.
Corn Flour Potato Pizza Crust:
- 1/2 cup mashed potatoes (I kept the skins on)
- 1 cup corn flour (NOT cornmeal)
- Water (enough to make a dough you can roll out)
- Preheat oven to 425 degrees Fahrenheit.
- Blend the potatoes and corn flour. It should be pretty crumbly, and you might have some flour that won’t be picked up by the moistness of the potatoes.
- Add the water
- Grease a pizza pan (I used Pam Cooking Spray), place dough on the center of the pan.
- Using a rolling pin, roll out the dough until it’s thinned to your liking (mine was pretty thin).
- Bake until crispy (it should be brown around the edges). (About 20 minutes)
Before I baked mine, I sprinkled salt, granulated garlic, and basil over the top to give it an extra flavor. Corn flour has an odd-ish flavor, sort of bland, so adding extra seasonings to it will help make this crust taste amazing.
After I baked it, let it cool, and later made a full-out pizza (baked and all), I was pleasantly surprised by how it all turned out. The crust is crispy enough that it wasn’t soggy or floppy (which I don’t like), but it wasn’t rock-hard. The texture was surprisingly smooth, too, and I personally didn’t notice the typical “grittiness” that people often complain about when using cornflour/cornmeal (which are two different things, keep in mind). I imagine the mashed potatoes added a lot of softness to this dough, which may have saved it from disaster. To add some nutrition, I might consider using mashed sweet potatoes next time. Who knows…orange pizza crust could be good.
This crust doesn’t really puff up like normal pizza dough (but what gluten-free pizza crust does, right?), but if you’re not super picky about that sort of thing, you’re in luck. I used to miss this thickness, but I’ve learned to live without it—nowadays, as long as I have any pizza at all, I’m okay.
Mostly what gets me is that this recipe was a first-time try, it’s super cheap (especially compared to how much those bloody gluten-free pizza-crust mixes cost in the store) and how much of a gamble it is to risk wasting expensive flours and whatnot on trial-and-error recipes you might find online or mixes you’ll find in the store.
So…give it a whirl. And if you successfully add a new twist to it, drop me a line and let me know! :)
P.S. Sorry for not having any pictures. I’ll definitely try my best to include pictures from now on, with anything I post recipe/technique-wise.