Polenta Pizza Italian Style

4.63 from 16 votes

These Italian-style gluten-free pizzas have an alternative pizza crust made from polenta. It's topped with simple ingredients and a fun way to bring comfort food to your table—choose between vegetarian or meat and vegetable medley as your toppings. The leftovers taste even better!

Prep Time20

Cook Time25

Total Time45

Course: Main Courses

Cuisine: Italian

Servings: Servings

Calories: 385kcal

Author: Mariska Ramondino

Equipment

11 by 17-inch rimmed baking pan

Ingredients

Polenta Pizza Crust

9 cups water 2 ¼ liters
Salt
3 cups gluten-free corn grits or polenta 500 grams
1 tablespoon dried oregano or dried basil
1 tablespoon garlic or onion powder
1 tablespoon olive oil when ready to bake the base
Black pepper

Vegetarian Pizza Toppings

3 tablespoons olive oil divided
5 garlic cloves finely chopped
2 large shallots, peeled and thinly sliced 200 grams
1 large red bell pepper, thinly sliced into match sticks 355 grams
1 handful dandelion greens or spinach leaves 100 grams
Salt and black pepper to taste
1 teaspoon dried oregano
1 jar sun-dried tomatoes in extra virgin olive oil 8.5 oz or 241 grams
8 ounces Mozzarella cheese or Daiya Mozzarella Style Shreds (to keep it vegan-friendly) 227 grams

Meat-Based Pizza Toppings

2 tablespoons olive oil
5 garlic cloves finely chopped
¼ red onion, thinly sliced 100 grams
2 pounds 80 to 85% lean ground beef 910 grams
⅓ cup tomato paste 100 grams
1 cup Small Zima or cherry tomatoes 178 grams
½ bunch fresh spinach leaves 130 grams
¾ teaspoon cayenne pepper
¾ teaspoon dried Basil
¼ teaspoon garlic or onion powder
Salt and black pepper
⅓ cup grated Parmesan cheese 130 grams
½ cup Mozzarella cheese 130 grams

Instructions

Polenta Pizza Crust

Bring water and 2 or 3 teaspoons of salt to a rapid boil in a medium pot.
Slowly pour the polenta into the water in a stream, stirring vigorously.
Reduce the heat and cook slowly for 5 minutes or until the polenta has absorbed all the liquid, stirring almost constantly to prevent the polenta from sticking to the bottom of the pan and forming any lumps.
Remove from heat and stir in the dried oregano, garlic powder, and a generous amount of black pepper (I use 10 turns with a pepper mill).
If you like to add some heat to the base, then stir in some cayenne pepper or paprika powder to taste.
Let it sit for one minute max.
Transfer the cooked polenta to the prepared pan while still hot.
Using a spatula or wooden spoon, press and spread out evenly into a large oval or rectangular shape (about ten by 13-inch in size and ½-inch thick).
Cover with parchment paper and refrigerate for about one hour to firm up or overnight if prepping for the next day.
When ready to make the pizza, preheat the oven to 430°F/ 220 °C.
Take the base out of the fridge and brush the top with olive oil.
Pre-bake for 15 minutes.
In the meant time, prepare your toppings of choice.

Vegetarian Pizza Toppings (vegan option)

While the base is pre-baking
Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add garlic, onions, bell pepper, and dandelion greens.
Season with salt and pepper to taste.
Cook and stir for 3 minutes and until the greens have wilted.
If you are using spinach leaves instead of dandelion greens, cook and stir the onions and bell pepper for 2 minutes before adding the spinach—continue to cook and stir until slightly wilted.
Don't overcook the vegetables, as they cook further in the oven.
Set aside.
Take the base out of the oven after 15 minutes.
Transfer the vegetable medley on top of the polenta dough (omit any water released by the veggies in the skillet),
Evenly spread them out to all four corners of the pre-baked base.
Fill in any gaps with sun-dried tomatoes—I usually use about 20.
Tear the mozzarella cheese into small pieces and divide it on top of the base.
Drizzle evenly one tablespoon of olive oil over the veggies and a pinch or two of dried oregano.
Place the pizza in the oven for 15 minutes until the cheese has melted (the polenta dough is bubbling and golden brown).
Take the pizza out of the oven. It's best to let the pizza sit for 10 minutes before serving to allow the base to firm up.
It tastes delicious warm, or slightly cooled.

Meat-Based Pizza Toppings

While the base is pre-baking
Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
Add garlic and onion and season with a pinch of salt—cook, and stir for one minute.
Add the meat to the hot pan and break it into smaller pieces.
Cook and stir for about 3 to 5 minutes—you want the meat to be cooked all the way through but don't overcook since it is still going into the oven.
Stir in the tomato paste and let it mix with the meat's juices.
Immediately add the tomatoes and the spinach leaves— and stir for about 2 minutes or until the leaves are slightly wilted.
Season with cayenne pepper (optional), dried Basil, garlic or onion powder, and salt and pepper to taste.
Don't overcook the tomatoes and the spinach leaves, as they will cook further in the oven.
Set aside.
Take the base out of the oven after 15 minutes.
Use a slotted spoon to transfer the meat and vegetable medley on top of the polenta base omitting most of the juices in the pan.
Evenly spread everything out to all four corners of the pre-baked base.
Top with grated Parmesan cheese.
Then tear the mozzarella cheese into small pieces and divide it on top of the meat.
Place the pizza in the oven for 15 minutes until the cheese has melted, and the polenta dough is bubbling and golden brown.
Take out of the oven. It's best to let the pizza sit for 10 minutes before serving to allow the base to firm up.
It tastes delicious warm, or slightly cooled.

Notes

Nutrition information includes vegetarian toppings with crust.

Substitute for sun-dried tomatoes: use capers instead or saute your favorite mushrooms or some fresh mini tomatoes with bell pepper and onions (see post for all substitutions and tips).

Storage: Store any leftovers in the fridge in an airtight container and enjoy within 3 to 4 days. Reheat in the oven until warm, in the microwave, or in a pan over medium heat.

Leftovers: They taste even better because the flavors of the toppings will have had a chance to soak more into the polenta crust.

Make crust in advance: You can make the polenta crust in advance and store it in the fridge for up to 3 days.

Note on olive oil: If using oil-packed sun-dried tomatoes, you can use the oil in the jar instead of regular olive oil to saute the toppings. It adds extra flavor.

Note on cheese: When you take the baked pizza out of the oven, some of the cheese might have melted and run off the base. Spoon it back on top of the base while still hot, and then let it cool for about 10 minutes to firm up.

Nutrition