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GF Cornmeal Plant Pizza!

Dixie Schexnaildre

Anyone else tired of a fall-apart cauliflower crust? As delicious and nutritious as the novelty of that idea was, it did wreak havoc on many intestinal systems. I tried other plant combination crusts, but the involvement was just too much for my ADHD, plus,extra steps like ‘freeze for 30 minutes before baking’ doesn’t work well when you are hungry!

In an effort to produce a SUPER simple, SUPER fast, STAY TOGETHER (yet still incredibly nutritious) plant crust alternative, I poured a few things in a bowl, and THIS happened: cornmeal/chia/green za’atar pizza crust that held my abundantly topped dinner perfectly!

Make this at home in less time than it takes to pick up the phone, order a take-out pie, have it delivered AND avoid the guilt and stomach discomfort of digesting the latter!


  • 1.5 cups of plain stone-ground cornmeal. (I used Uncle Bob's Red Mill brand.)
  • 1-1.5 cups of boiling water (CAUTION WHEN HANDLING!) details on amount to follow under method.
  • 1/4 cup chia seeds
  • 1 tsp iodized salt
  • 1 TB baking powder
  • 1/4 cup green za'atar (see our other recipes for more uses of this tasty herb blend!
  • assorted diced/sliced pizza toppings (I used mushrooms, olives, assorted peppers, basil, onion, arugula, and tomatoes).
  • your favorite pizza sauce (I used a can of Dei Fratelli for two pizzas).
  • just enough coconut oil to thinly grease your baking sheet


  • Heat oven to 425 degrees F
  • Combine cornmeal, baking powder, salt, green za'atar, and chia seeds into a bowl
  • Begin stirring and add boiling water until just dough-like
  • Once you can stir smooth and mixture feels 'dough-y', press onto greased 9x11 pan or pizza sheet with fork
  • Bake for about 10-15 minutes, or until firmed. Add pizza sauce and all toppings
  • Bake another 10-15 minutes, or until veggies are at desired consistency


Plan to eat the night of making, if you desire a very crispy crust. After refrigeration, crust can become softer.