Whole Wheat Thin and Tasty Quick Crust

Mix everything but the cornmeal in a bowl until consistent.

Add the cornmeal to the bottom of a large roaster pan, and spread the corn meal evenly. I used about a 12x17".

Rotating the dough in your hands as you pinch and stretch the dough gently, try to make the dough into a nice big throwing disc.

Press the dough into the roasting pan and on top of the cornmeal, pressing thinner and thinner until the dough takes up the whole roasting pan.

Toss the pan into the oven at 400°F for about 10 minutes.

Add your toppings. I did marinara, meatball, bacon, sauteed peppers and onions, and mozzarella.

Put it back into the oven for another 20-25 minutes, depending upon your preferences.

Pull it out, let it rest for a few minutes, and then cut it up to serve.