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A fun, gluten-free twist on a classic! A creamy, firm polenta base is baked until golden, then topped with zesty marinara, melted mozzarella, and your favorite pizza toppings. All the flavor of pizza with a delicious cornmeal crust.
Preheat oven and prepare your baking sheet. Set the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
Cook the polenta. In a medium saucepan, bring the 4 cups of vegetable broth and 1 tsp of salt to a rolling boil over high heat. While whisking continuously, slowly pour in the cornmeal in a steady stream to prevent lumps. Reduce the heat to low and continue to cook, whisking frequently, for 5-7 minutes, until the polenta is very thick and pulls away from the sides of the pan.
Finish the polenta base. Remove the saucepan from the heat. Immediately stir in the unsalted butter and grated Parmesan cheese until they are completely melted and incorporated into the polenta.
Shape and pre-bake the crust. Quickly pour the hot polenta onto the center of the prepared baking sheet. Using a spatula (dipping it in water can prevent sticking), spread the polenta into a circle about 10-12 inches in diameter and 1/2-inch thick. Brush the top surface evenly with olive oil. Bake for 20 minutes, until the surface is firm and the edges are beginning to turn golden brown.
Add toppings and perform the final bake. Remove the polenta crust from the oven. Spread the pizza sauce evenly over the top, leaving a 1/2-inch border around the edge. Sprinkle the shredded mozzarella cheese over the sauce, followed by the pepperoni slices. Return the baking sheet to the oven and bake for an additional 8-10 minutes, or until the cheese is melted, bubbly, and slightly browned.
Garnish and serve. Carefully remove the pizza polenta from the oven and let it rest on the baking sheet for 5 minutes. This helps it set and makes slicing easier. Garnish with fresh basil and a sprinkle of red pepper flakes, if desired. Slice into wedges and serve immediately.
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A fun, gluten-free twist on a classic! A creamy, firm polenta base is baked until golden, then topped with zesty marinara, melted mozzarella, and your favorite pizza toppings. All the flavor of pizza with a delicious cornmeal crust.
This italian_american recipe takes 45 minutes to prepare and yields 4 servings. At 480.42 calories per serving with 21.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Keep it classic. Top the pre-baked crust with pizza sauce, slices of fresh mozzarella, and fresh basil leaves after baking.
Sauté your favorite vegetables like bell peppers, onions, mushrooms, and zucchini before adding them as toppings to avoid excess moisture.
Skip the tomato sauce. Brush the pre-baked crust with garlic-infused olive oil and top with ricotta, mozzarella, and parmesan cheese.
Use BBQ sauce instead of pizza sauce, and top with cooked shredded chicken, red onions, and cilantro.
Made from cornmeal, polenta is a fantastic gluten-free base, making this pizza accessible to individuals with celiac disease or gluten sensitivity.
Cornmeal provides complex carbohydrates, which are digested slowly, offering a steady release of energy and helping you feel full longer.
Yellow cornmeal is a good source of carotenoids, such as lutein and zeaxanthin, which are antioxidants known to support eye health.
The polenta base is a blank canvas. You can easily boost the nutritional value by adding lean proteins and a variety of colorful vegetables as toppings.
A single serving (2 slices) of this Pizza Polenta contains approximately 480-550 calories, depending on the specific brands of cheese, sauce, and pepperoni used.
It can be a healthier alternative to traditional pizza as it's naturally gluten-free and made from a whole grain. However, it can be high in sodium and saturated fat from the cheese and pepperoni. To make it healthier, use less cheese, opt for turkey pepperoni, and load it with vegetable toppings.
Yes, you can pre-bake the polenta crust up to 2 days in advance. Let it cool completely, then cover and refrigerate. When you're ready to eat, simply add your toppings and bake until hot and bubbly.
A soggy crust is usually caused by a few factors: not pre-baking the crust long enough to form a firm surface, using a watery pizza sauce, or using high-moisture toppings like fresh mozzarella or raw vegetables. Ensure the crust is firm to the touch before topping.
Medium or coarse-grind cornmeal, often labeled as 'polenta', is best. It creates a crust with a pleasant, slightly gritty texture. Avoid fine cornmeal or instant polenta, which can result in a mushy base.
Absolutely. Use a plant-based butter, nutritional yeast or vegan parmesan in the polenta, and top with your favorite vegan mozzarella and plant-based toppings.