⅛cupcornmealto prevent sticking (you can substitute flour if you don't have cornmeal)
In a large bowl, combine the flour, yeast, garlic salt, and Parmesan cheese.
3 cups bread flour, 1 teaspoon quick rise instant yeast, 1 teaspoon garlic salt, ½ cup grated Parmesan cheese
Measure the water, then add the minced garlic into the water.
1 tablespoon minced garlic, 1 and ½ cups water
Add the water into the flour mixture and combine until all the flour has been incorporated. (Note: the dough will be very sticky)
Cover the bowl with plastic wrap, and allow to sit for 1 and ½ hours.
On a large piece of parchment paper, sprinkle the cornmeal (or flour), the dump the dough onto the paper. Form the dough into a round , sprinkle with some additional cornmeal, then cover with plastic wrap. Allow to sit for ½ hour.
⅛ cup cornmeal
Preheat the slow cooker for about 5 minutes on high, then remove the plastic wrap, pick up the parchment paper with the dough on it, and place it in the slow cooker. Tuck or trim the edges of the parchment paper if necessary to fit under the lid.
Place a layer of paper towels over the slow cooker, then place the lid on top of the towels.
Cook on high for 2 hours, then remove from the slow cooker.
If more of a brown crust is desired, bake at 400 degrees in the oven for 15-20 minutes (optional).