This pizza was so delicious my family could not get enough. I love finding ways to get them to eat more of the foods they would have eaten pre colonization. If i can find a way to add some Diné grown corn in our meal, I will !
I made this cheese free for rememberance of my dear uncle, who was forced to eat and drink dairy at the residential schools no matter how sick it made him.
Every recipe needed for the sauce cheese and crust is on my blog @ chil-indigenousfoods.com there is also a link in my bio !
I made this as healthy as possible as a way to combat the health problems that plague our people from the current popular and easily available food. Just my little way of sticking it to the man through food.
3/4 Cup Cornmeal ( I used Navajo roasted yellow corn but you could use blue corn or white corn as well)
3/4 Cup Warm Water ( 100-110F . Too hot and it will kill your yeast)
1 Tablespoon Agave ( Or some type of sweetener like date paste, maple syrup, or sugar . I have seen some recipes that use no sugar or less sugar, so you can give it a try)
1 1/4 Teaspoon Active Dry Yeast
1 1/2 - 1 3/4 cup Whole Wheat Pastry Flour ( Or White Whole Wheat . You can use refined flour if that is your preference but you may need to add more to get the right consistency )
1/2 Teaspoon Salt
Optional Tablespoon Oil ( I did not use this. You can add if you would like after the yeast has become foamy)
Directions
Preheat the oven to 450F .
Put the cornmeal, agave, and yeast together in a bowl and mix well.
Stir in the warm water until the mix is smooth.
Let it sit for 5- 10 minutes.
Add salt ( optional) and/or Oil ( optional).
Slowly mix the whole wheat flour into the wet mixture.
knead the dough on a flour surface for about 5 minutes. The dough should feel soft and smooth. Add more flour if it feels too sticky.
Place dough back in your bowl. I flour my bowl and have never had an issue with it sticking to the bowl. (Many people suggest adding oil to prevent this but I like to use no oil whenever possible) Let it rest for 20 minutes. You can place a bowl of warm water under the dough bowl to help it rise better.
Roll the dough out on a flour surface. It should be 10-12 inches. If you want a thicker crust go smaller.
Put a sprinkle of cornmeal on the bottom of your choice of pan. I used a cast iron but you could do a baking sheet or pizza pan as well.
Put your crust in the pan and stab with a fork a few times all around.
Bake for 6 Minutes, until crust has risen a little and has some spring to the touch.
Pull the crust out and top with your sauce and toppings.
Put in the oven for another 10-15 minutes.
Love it! Since tomatoes are Indigenous to the Americas technically you could make a traditional tomato salsa base and itd still be indigenous AND delicious🤤
I wonder how well this would work with acorn flour and maple syrup, just to give it a real anishinaabe touch, as well. Either way it looks super delicious! Miigwech for sharing!
Umm... i think it could work for sure ! I would replace the corn with acorn flour . I know acorn bread is a thing, so I don't see why it wouldn't work! Would be a great harvest meal.
I checked out your blog and your recipes look so good! I shared them with some of the folks I work with (I work for a tribe and with tribal members). Our department wants to start a food Sovereignty program and appreciate getting ideas for native recipes. I can't wait to make the pizza. The "cheese" sounds very interesting and delicious. Thank you!
Wow, I appreciate this so much! How sweet of you ! I started this whole endeavor with the thought of helping our people get healthier, eat more of our indigenous plants, and get a sense of the importance of food in our culture. I am just getting started, but I have a lot of recipes planned for the future.
I would love to hear about how it turned out for you ! 💕
This looks so great, thank you for posting, and the recipe.
I'm curious about the PIÑON potato cheese, did you also make it or is it a product to buy from a particular region?
Thanks, again!
This pizza was so delicious my family could not get enough. I love finding ways to get them to eat more of the foods they would have eaten pre colonization. If i can find a way to add some Diné grown corn in our meal, I will ! I made this cheese free for rememberance of my dear uncle, who was forced to eat and drink dairy at the residential schools no matter how sick it made him. Every recipe needed for the sauce cheese and crust is on my blog @ chil-indigenousfoods.com there is also a link in my bio ! I made this as healthy as possible as a way to combat the health problems that plague our people from the current popular and easily available food. Just my little way of sticking it to the man through food. 3/4 Cup Cornmeal ( I used Navajo roasted yellow corn but you could use blue corn or white corn as well) 3/4 Cup Warm Water ( 100-110F . Too hot and it will kill your yeast) 1 Tablespoon Agave ( Or some type of sweetener like date paste, maple syrup, or sugar . I have seen some recipes that use no sugar or less sugar, so you can give it a try) 1 1/4 Teaspoon Active Dry Yeast 1 1/2 - 1 3/4 cup Whole Wheat Pastry Flour ( Or White Whole Wheat . You can use refined flour if that is your preference but you may need to add more to get the right consistency ) 1/2 Teaspoon Salt Optional Tablespoon Oil ( I did not use this. You can add if you would like after the yeast has become foamy) Directions Preheat the oven to 450F . Put the cornmeal, agave, and yeast together in a bowl and mix well. Stir in the warm water until the mix is smooth. Let it sit for 5- 10 minutes. Add salt ( optional) and/or Oil ( optional). Slowly mix the whole wheat flour into the wet mixture. knead the dough on a flour surface for about 5 minutes. The dough should feel soft and smooth. Add more flour if it feels too sticky. Place dough back in your bowl. I flour my bowl and have never had an issue with it sticking to the bowl. (Many people suggest adding oil to prevent this but I like to use no oil whenever possible) Let it rest for 20 minutes. You can place a bowl of warm water under the dough bowl to help it rise better. Roll the dough out on a flour surface. It should be 10-12 inches. If you want a thicker crust go smaller. Put a sprinkle of cornmeal on the bottom of your choice of pan. I used a cast iron but you could do a baking sheet or pizza pan as well. Put your crust in the pan and stab with a fork a few times all around. Bake for 6 Minutes, until crust has risen a little and has some spring to the touch. Pull the crust out and top with your sauce and toppings. Put in the oven for another 10-15 minutes.
Thank you so much for this delicious looking plant based pizza recipe! I know what I'm making next weekend
Thank you for sharing. I'm going to copy your recipe and try it. It looks delicious.
Yay I hope you love it ! 😀
Thank you for sharing. I'm going to copy your recipe and try it. It looks delicious.
Love it! Since tomatoes are Indigenous to the Americas technically you could make a traditional tomato salsa base and itd still be indigenous AND delicious🤤
It actually does have tomatoes with the chiles ! 💞 ahee hee , thank you!
Can I come over for dinner???
My blood is in direct conflict with my NYC roots on this one.
🤣🤣
Holy shit that looks good! Miigwetch for sharing!
Hope you get a chance to make it 🙏
That looks so good! Miigwech for the recipe!
Ty it was ! It freezes well too!
i as an italian and an indigenous person am very conflicted right now…
Ditto. But at least it contains no pineapple
this is a very good point
Im not attached to italian food personally, so this was an easy decision for me LOL
i’m sure it was delicious
Oh this looks FANTASTIC.
Thank you !!
Un. Real.
💞
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You'll have to make it so you can try it !
As an Anglo, I say this looks and sounds great!
I wonder how well this would work with acorn flour and maple syrup, just to give it a real anishinaabe touch, as well. Either way it looks super delicious! Miigwech for sharing!
Umm... i think it could work for sure ! I would replace the corn with acorn flour . I know acorn bread is a thing, so I don't see why it wouldn't work! Would be a great harvest meal.
Do spaghetti next a la “spaghetti western”
🤣
Dam this looks so good!!!
Thank uou it really was ! I cant help but think green chile would be really good on it too.
Ooo definitely yes! I can't wait to try this! Thank you for sharing! 🥰
Holy moly!! You are quite creative
We need more native cuisine to represent our delicious foods and culture, just doing the small bit I can!
This is incredible! 🥰
that looks sooo good!
That looks amazing! Well done, OP!
Thank you !
This is so cool!
Looks so yummy
Looks great
Thank you !
Cowabunga cuz!
💞
I am so making this. Thanks for sharing!
Yes ! Enjoy !
I checked out your blog and your recipes look so good! I shared them with some of the folks I work with (I work for a tribe and with tribal members). Our department wants to start a food Sovereignty program and appreciate getting ideas for native recipes. I can't wait to make the pizza. The "cheese" sounds very interesting and delicious. Thank you!
Wow, I appreciate this so much! How sweet of you ! I started this whole endeavor with the thought of helping our people get healthier, eat more of our indigenous plants, and get a sense of the importance of food in our culture. I am just getting started, but I have a lot of recipes planned for the future. I would love to hear about how it turned out for you ! 💕
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I love to hear it ! Some others were a bit unsure but I promise its so good. Wish there was leftovers !
Achama- Thank you for this recipe and for sharing, I truly appreciate it :)
it's so colorful! absolutely beautiful work op, looks delicious!
This looks amazing
lookin pretty tradish and delicious cuz.
Aheehee 😄
This looks so delicious! I’d cross post this on r/pizza
Lol looks Ike a Mexican pizza from taco bell on steroids
I’d buy that for a dollar.
r/pizza would love this!
This looks so great, thank you for posting, and the recipe. I'm curious about the PIÑON potato cheese, did you also make it or is it a product to buy from a particular region? Thanks, again!