Cornbread Pizza

No wheat, no sugar.

2 cups coarse-ground cornmeal
2 tablespoons unrefined olive oil
1 tsp sea salt
1 cup hot water
14 oz tomato puree or crushed tomatoes
4-6 oz raw-milk cheddar, grated or diced
1/2 onion, chopped fine
6-10 mushrooms, chopped fine
1/4 cup olives, chopped fine
oregano
more salt
more olive oil

Put the cornmeal, oil, and salt in a bowl, and add the hot water. Mix it all up until you have a thick batter. You may have to adjust the amounts of cornmeal or water to get it the right consistency.

You can use a pizza baking stone for a flat, round pizza, or a 9x12" baking pan for a deep dish pizza. If you are using the stone, sprinkle some cornmeal on it first. If you're using the baking pan, grease the bottom of it with a little olive oil. Pour the batter onto the stone or into the pan, then use the back of a wooden spoon to spread it out to the edges.

Bake this at 375 degrees for about 10 minutes.

Pour the tomatoes onto the baked crust, then sprinkle the cheese around. Add the other toppings until it looks the way you want it. Drizzle a little bit of olive oil over it all. Sprinkle lightly with a little salt and some oregano.

Bake again at 375 degrees for about 10-15 minutes until the cheese is melted. The crust may break up when you serve it, so be prepared! But, it's still delicious.

(Of course, you can use whatever toppings you want or that your kids will eat.)