This recipe is from the book Vegan Brunch by Isa Chandra Moskowitz. Feel free to sub all quinoa flour for the corn flour or vice-versa if you don't have both on hand. I have also used chickpea flour. Whatever you do, just don't use cornmeal; it's much coarser than corn flour.
The classic flavor pairing of tomatoes, basil and mozzarella comes together with zesty dressing on a toasted slice of bread. A smart app just for the two of you to enjoy.