We are gluten free so we try out a lot of crazy, different, pizza ideas. This one uses Bob’s Red Mill’s gluten free cornbread mix. The sweetness of the cornbread pairs well with the flavor of the blue cheese sauce.
For the Sauce:
4 oz. blue cheese
1 tsp. salt
3 cloves garlic, minced
1 tsp. pepper
1 c. sour cream
1 c. mayonnaise
For the Crust:
Cornbread mix, prepared according to directions
For the toppings:
2 medium roma tomatoes, sliced
½ medium yellow onion, sliced
4 oz. cooked turkey breast, cubed
1 tsp. black pepper
2 c. shredded cheddar or co-jack cheese
2.c shredded mozzarella cheese
Prepare your cornbread according to the directions, but take it out of the oven ten minutes before the specified cooking time is up. We made our pizzas in two nine inch pie pans.
For the sauce, put all of the ingredients except the mayo in a food processor, or a blender, and blend until sooth. Pour the mixture into a bowl and fold in the mayonnaise. Cover the sauce and let it chill in the fridge. There will be extra sauce left over after making your pizza. It is a great dip for veggies, a delicious salad dressing, and even great with fries or potato chips.
Spread a liberal amount of sauce over the top of your cornbread. Lots of sauce is needed because cornbread tends to be dry. Cover the sauce with the cheese and then the remainder of the toppings. Return the pizzas to the oven and bake them for fifteen minutes at three hundred and seventy five degrees. Allow to cool for at least ten minutes after baking. Enjoy!