This Cornmeal Pizza Crust recipe is quick and easy to make. Load up your Mexican Pizza with your favorite Mexican inspired toppings for an easy weeknight meal!
We love making Mexican pizza. And, while you can add Mexican style toppings to any pizza crust, we like to kick things up a notch by making our Mexican pizzas on a cornmeal pizza crust.
The cornmeal in the pizza crust gives the whole pizza a bit more of the feel of eating a taco or enchilada on a fresh corn tortilla.
Quick Cornmeal Pizza Crust (gluten Free)
The recipe we have for you below is a a basic recipe for a cornmeal pizza crust that lets you go crazy with topping your Mexican pizza however you like!
Any of your favorite taco/burrito/nacho toppings can be piled on top of this crust, making it the perfect way to twist taco night leftovers into something new.
This is one of the recipes from the early days of Curious Cuisiniere. We’ve updated our pictures since we first made it, but we’ve left the original images here as a fun throwback and shout out to how far we’ve come. Enjoy!
Taco Pizza With Easy Cornmeal Crust
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
I have never felt compelled to tell anybody that my husband and I LOVED THIER RECIPE. This was fantastic thank you for sharing!! Will be looking forward to trying more of your recipes. Once again thank you!
WE love our pizza with lots of cheese. Would I add the Mexican cheese over the pizza crust or after adding the sauce? How about vegetables - cooked or uncooked - like your photo shows, before or after sauce and cheese?
No Fuss” Blue Corn Pizza Dough
Hi Ruth Ann. You want to par-bake the crust for 5-7 minutes, as directed in step 9. Then you can top your pizza (we prefer to layer sauce, cheese, then veggies). And after topping, bake again for 10-15 minutes, until done to your liking. Typically we use raw veggies, even raw bell peppers, onions, and mushrooms. (You could cook them, but we find it unnecessary.)If using fresh tomatoes, we like to drain some moisture from them after slicing or dicing, before putting them on the pizza. The corn you will want to be thawed before putting on the pizza, so you don't add extra moisture. Canned beans (drained) work well also. Enjoy!
This pizza looks amazing as well as all the other recipes! I feel like I have traveled the world! Thank you for these recipes!
Hi Ruth Ann. You want to par-bake the crust for 5-7 minutes, as directed in step 9. Then you can top your pizza (we prefer to layer sauce, cheese, then veggies). And after topping, bake again for 10-15 minutes, until done to your liking. Typically we use raw veggies, even raw bell peppers, onions, and mushrooms. (You could cook them, but we find it unnecessary.)If using fresh tomatoes, we like to drain some moisture from them after slicing or dicing, before putting them on the pizza. The corn you will want to be thawed before putting on the pizza, so you don't add extra moisture. Canned beans (drained) work well also. Enjoy!
This pizza looks amazing as well as all the other recipes! I feel like I have traveled the world! Thank you for these recipes!
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