Simple Polenta Pizza

4.78 from 9 votes

Make a delicious and Simple Polenta Pizza crust for your next pizza. Mediterranean diet, gluten free, and vegan diet friendly.

Prep Time15

Cook Time27

Additional Time1

Total Time1 42

Course: Dinner

Cuisine: Italian

Search Result: cornmeal, Gluten Free, grits, Mediterranean Diet, pizza, polenta, vegan

Servings: servings

Servings: 1g

Author: 🔪 Food, Wine, and Love

Equipment

Ingredients

Water- 4 cups.
Salt– 1 teaspoon.
Polenta – 1 cup uncooked. We will cook it as part of the recipe. You can use cornmeal instead. Plus additional polenta for sprinkling under the crust.
Olive Oil – 1 tablespoon.
Seasonings as desired. This can include Italian Seasonings Salt, and/or Pepper. Nutritional yeast can be used as well (you may need to adjust the water to accommodate this).
Pizza Sauce– ½ to 1 cup. Can omit if desired.
Vegetables chopped or cut up, 2 cups total. This can include mushrooms, red peppers, garlic, zucchini, and/or onions.
Cheese or tofu – ½ to 1 cup or as desired.
Pizza Seasonings as desired.

Instructions

Start by making the polenta. In a skillet or saucepan on medium to high heat, bring the water and salt to a boil. Then add the polenta, cook for a minute and then turn the heat down to low. Important: use a whisk to constantly mix the cooking ingredients to avoid sticking.
Once the polenta has somewhat thickened you can cover it and allow it to continue to cook for another 25-30 minutes or until the polenta has become thick and creamy, continuing to whisk as needed.
While the polenta cooks you can prepare the baking sheet or pizza pan. Prep this sheet or pan with some Parchment Paper that is sprinkled with the additional polenta (about 1 tablespoon should be needed for this).
Remove the polenta from the stove and stir in any additional seasonings. Then you can transfer the polenta to the prepared baking sheet or pizza pan. The crust should be ⅓-1/2" thick.
Cover the crust with plastic wrap and refrigerate for at least an hour or up to a day. The crust should be firm when removed from the refrigerator.
When you are ready to make your pizza, remove the pizza crust from the refrigerator. Also, remove the plastic wrap. Preheat your oven to 450. Sprinkle the olive oil over the crust and bake it for 10-12 minutes or until it begins to become crisp and brown around the edges.
Remove the crust from the oven and top with your desired toppings.
Return the topped pizza to the oven and bake until done, about 12-15 minutes.

Recipe Notes

I mentioned that you can use cornmeal instead of the Polenta if you need to in this recipe. Using Olive Oil gives this pizza crust that rich taste that Mediterranean diet followers enjoy.

Also mentioned that this crust will not taste or harden up the same as a normal crust especially when it comes to the 'crunch' factor.

To make your crust more like a regular crust you can add a tablespoon or two of flour such as almond flour.

originally posted:

May 14, 2020

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Nutrition

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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