1/2 cup yellow cornmeal
1 cup all-purpose flour (or 1/2 cup white + 1/2 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
2 tablespoons olive oil
Preheat oven to 400 F. Place 1/2 cup yellow cornmeal, 1 cup all-purpose flour, 2 teaspoons baking powder and 1/2 teaspoon salt in a bowl. Make a well in the center and add 1/2 cup water and 2 tablespoons olive oil.
Combine by gradually incorporating the flour into the olive oil and water, adding a little extra water if necessary. (Alternatively, combine the mixture in a food processor.)
Transfer the dough to a floured board and knead until smooth and elastic, 5-7 minutes.
Roll to 1/4-1/2 in. thick. Load up with sauce, veggies and cheese (we prefer pesto to tomato sauce). Bake for 12-15 minutes.