1. Dry roast flour in a heavy pan, till aroma exudes, do not discolour.
2. Remove, keep aside to cool.
3. Put topping veggies, except capsicum, in boiling water to blanche for 2 minutes.
4. Drain, run cold tap water over them, to keep colour bright.
5. Drain well, keep refrigerated, till required.
6. Coarsely grind together corn, chilli, ginger, garlic.
7. Heat oil in same pan, add ground mixture.
8. Stirfry and cook for 3-4 minutes.
9. Dissolve flour in half the cold milk
10. Add remaining milk to cooking mixture.
11. Add sugar, pepper, salt, stir and bring to a boil.
12. Slowly add dissolved flour mixture in corn, stirring continuously.
13. Bring back to a boil, taking care not to scald mixture at bottom.
14. Cook till mixture is thick enough to hold on pizza base without running.
15. Cool mixture to room temperature.
16. Preheat oven to 300C, before putting in pizzas.

To proceed:

1. Apply butter on both sides of pizza base.
2. Apply corn sauce thickly on top of base.
3. Sprinkle parboiled veggies.
4. Follow with onions and capsicums, then cheese.
5. Sprinkle chilliflakes, herbs as desired.
6. Grill in preheated oven till cheese melts or base is crisp.
7. Serve hot and crisp with ketchup, or chilli garlic sauce.

Making time: 30 minutes (excluding cooling, grilling time)
Makes: 3 x 8” pizzas
Shelflife: Best fresh (freeze base and topping separately)