Arepa Pizza / Thin Crust Gluten Free Cornmeal Pizza BaseEasy Healthy Salmon in Raspberry Sauce

Step 1

DirectionsPREPARE THE DOUGH: Combine the cornmeal and salt together in a bowl, then add the olive oil and warm water little by little, kneading the dough with your hands, until you can form a smooth dough ball. Note: the consistency of the dough should be smooth (no cracks) and slightly sticky, but still easy to handle with your hands. If you accidentally add too much water, just make up for it by adding a little more cornmeal.Divide the dough into 2 portions (or more if you want smaller pizzas). Note: I don’t recommend making one very large pizza as the base is likely to break apart when you transfer it to the frying pan (if it even fits in the pan ?).Place one half of the arepa pizza dough between two sheets of baking paper or cling film (to prevent sticking) and flatten with your hands or a rolling pin until very thin. I made mine about half a cm thick for a thin crispy pizza crust.Then fix any cracks around the edges with your fingers so it’s as smooth as possible. PAN FRY THE AREPA PIZZA BASE: Heat up a frying pan on medium heat with a generous drizzle of olive oil and then carefully transfer the arepa pizza base into it. Pan fry, and gently flip it over midway through, until both sides turn crispy and golden. This should take about 10 minutes. (adsbygoogle = window.adsbygoogle || []).push({}); BAKE THE AREPA PIZZA: Once cooked and crispy, transfer it to an oiled baking tray along with pizza sauce and toppings of you choice. I opted for leftover roasted chicken, finely chopped sweet peppers, mozzarella and fresh coriander to garnish. ?Bake in a pre-heated oven (220C/428F) until the toppings are cooked and the cheese has melted to your liking (about 10-15 mins).

Step 2

Combine the cornmeal and salt together in a bowl, then add the olive oil and warm water little by little, kneading the dough with your hands, until you can form a smooth dough ball. Note: the consistency of the dough should be smooth (no cracks) and slightly sticky, but still easy to handle with your hands. If you accidentally add too much water, just make up for it by adding a little more cornmeal.Divide the dough into 2 portions (or more if you want smaller pizzas). Note: I don’t recommend making one very large pizza as the base is likely to break apart when you transfer it to the frying pan (if it even fits in the pan ?).Place one half of the arepa pizza dough between two sheets of baking paper or cling film (to prevent sticking) and flatten with your hands or a rolling pin until very thin. I made mine about half a cm thick for a thin crispy pizza crust.Then fix any cracks around the edges with your fingers so it’s as smooth as possible.

Step 3

Heat up a frying pan on medium heat with a generous drizzle of olive oil and then carefully transfer the arepa pizza base into it. Pan fry, and gently flip it over midway through, until both sides turn crispy and golden. This should take about 10 minutes.

Step 4

Once cooked and crispy, transfer it to an oiled baking tray along with pizza sauce and toppings of you choice. I opted for leftover roasted chicken, finely chopped sweet peppers, mozzarella and fresh coriander to garnish. ?Bake in a pre-heated oven (220C/428F) until the toppings are cooked and the cheese has melted to your liking (about 10-15 mins).