A pizza crust? Made of corn? No.
Impossible, you say.
It will probably crumble and taste like ass.
That’s what I thought too. I follow Pink’s Pizza on Twitter and this was one of their tweets:
“Because I’m having a not-so-great day today, I’m going home & ordering a Big Boss. Because I wish I was the Big Boss.
#houston #food #pizza”
I so wanted to do the same. I was having a fine day but you know, potato potahto.
I went home all excited, thinking that I was going to order a big, meaty pizza (and then momentarily got distracted by a Chinese delivery menu…I don’t remember the last time I ordered Chinese in. It’s such a romanticized notion to me, mostly because we live in the ghetto and no one wants to deliver to us…and when they do they’re inevitably lost and calls for direction…I’m an Asian girl so of course I RULE at giving directions…and driving…oh wait, no, I don’t, I totally fulfill the stereotype). Then my guilt got the best of me and I started looking through my recipe database for a healthy pizza crust. I’ve made this one before and while it was tasty, it didn’t have the pick-up-a-slice ability…it was more of a use-a-fork-or-make-a-mess type pizza.
I decided to open a bottle of wine to sip on while I cook, which is always a great idea because you end up loving whatever you make. I don’t know about you guys, but alcohol has the same affect on me as mentally retarded brownies do, not that I ever eat those. Even after just two glasses of wine, I motherfucking want to eat the whole house. Although I didn’t have high hopes for this pizza, it really turned out to be delicious, and my drunken haze only fueled my enthusiasm.
The crust tasted actually like a dough crust. And it has but two tbsp of flour in it. Insane. And has a corn flavor to it, which I love.
It even had a charred bottom, like how a charcoal grilled pizza would. What woulda thunk it?
Enough talk. Make this already.
Adapted from Modern Vintage Cooking
For the crust:
2 cups frozen or fresh corn
1/2 cup eggbeater (or 2 egg whites)
2 Tablespoons whole wheat flour
2 Tablespoons bread crumbs (preferably unseasoned)
1/4 cup nonfat shredded mozzarella cheese
1 Tablespoon nonfat plain Greek yogurt
1 box of sliced mushrooms
1/2 cup nonfat shredded mozzarella cheese
1 tbsp grated parmesan cheese
Preheat oven to 400 degrees.
Thaw the corn if using frozen. Blitz in blender or food processor, then mix with the rest of the ingredients. Spread evenly on a greased 12 inch pizza pan (this is for a thin crust, if you like Chicago style deep dish, you can use a 7.5 inch pie/tart pan with deeper walls). Bake for 35 minutes. Take it out of the oven.
Turn the oven to 450 degrees.
Move the crust to a cooling rack and let it sit for ten minutes. Move it back to the pizza pan and top with mushrooms (or whatever topping you want), then spread the mozzarella cheese over the mushrooms. Sprinkle parmesan over everything. Pop it back in the oven for 12 minutes, the put it on high broil for 2 minutes.
So. Effing. Good.
Totally satisfied my craving for a pizza, and at 70 calories per slice, I say that’s pretty good. That’s right, ladies and gays—I said 70. You can eat half the pie and still be fabulous.