Pizza Polenta
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.
For 4 servings
6 steps. 35 minutes total.
- 1
Preheat oven and prepare your baking sheet
- a.Set the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
- 2
Cook the polenta
- a.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.
- 3
Finish the polenta base
- a.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.
- 4
Shape and pre-bake the crust
- a.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.
- 5
Add toppings and perform the final bake
- a.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.
- 6
Garnish and serve
- a.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For an extra crispy crust, bake the polenta base for an additional 5 minutes before adding toppings.
- 2Use a wet spatula or the back of a wet spoon to spread the hot polenta easily without it sticking.
- 3Don't overload with toppings, as the polenta crust is more delicate than a traditional dough crust.
- 4Make individual mini pizzas by shaping the polenta into smaller circles. This is great for kids or for customizing toppings for different preferences.
- 5Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven or an air fryer for the best texture.
Adapt it for your goals.
Margherita Style
Keep it classic. Top the pre-baked crust with pizza sauce, slices of fresh mozzarella, and fresh basil leaves after baking.
Veggie Lover'sVeggie Lover's
Sauté your favorite vegetables like bell peppers, onions, mushrooms, and zucchini before adding them as toppings to avoid excess moisture.
White Pizza (Bianca)White Pizza (Bianca)
Skip the tomato sauce. Brush the pre-baked crust with garlic-infused olive oil and top with ricotta, mozzarella, and parmesan cheese.
BBQ ChickenBBQ Chicken
Use BBQ sauce instead of pizza sauce, and top with cooked shredded chicken, red onions, and cilantro.
Why this is on our healthy list.
Naturally Gluten-Free
Made from cornmeal, polenta is a fantastic gluten-free base, making this pizza accessible to individuals with celiac disease or gluten sensitivity.
Source of Complex Carbohydrates
Cornmeal provides complex carbohydrates, which are digested slowly, offering a steady release of energy and helping you feel full longer.
Rich in Antioxidants
Yellow cornmeal is a good source of carotenoids, such as lutein and zeaxanthin, which are antioxidants known to support eye health.
Highly Customizable
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.
Frequently asked questions
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.