In my quest to develop a healthier pizza ,I was inspired by the late Julia Child , who was a penpal of mine for many years, when she lived in Cambridge,Mass. Julia liked to use a small amount of cornmeal in her pizza crust, I always liked using semolina. One day, while testing out Suntava Organic non-GMO Purple corn flour, I decided to try adding the purple corn flour to my pizza crust. The first attempts were too heavily laden with corn and produced a heavy result. It took many tries to get it right. Right now, the formula is perfect in that it produces a New York-style thin crust that is rich in the earthy flavors of non-GMO wheat and purple corn. There is nothing commercial about this crust.
Nutritionally, purple corn, also known as Hopi Maize, has 20% more protein than white corn and a lower glycemic index. When the purple corn is milled, this process releases the niacin content producing a higher protein content than traditional wheat pizza. In addition to these benefits, the purple polyphenol called anthocyanins (which gives the corn it's dark purple color) adds an additional benefit for disease prevention.Science is supporting the dietary use of purple plants for improved health.
Hopi prophecy is that when purple corn arrives in the West it is a sign that positive things are happening on the planet. I believe that they are.Purple Pizza made with purple corn represents the trend for the removal of GMO's and man-made chemicals from our food supply and a return to simpler times.
My ultimate dream would be to see a healthier pizza served to our children in the LAUSD (Los Angeles Unified School District) school system and beyond.Moving away from the SAD (Standard American Diet) needs to start with our children learning to taste and feel the difference.