Simple polenta pizza is a quick and easy alternative crust with a particularly Italian flare. Made with cooked polenta or cornmeal spread out on a baking stone, it is gluten-free, dairy-free, egg-free and delicious.
Polenta Pizza toppings
Polenta pizza isn’t a replacement for traditional gluten free pizza crust, but a rather a meal that deserves recognition on its own. A variation of farinata, it is eaten with a knife and a fork. It can also be served as a base for your favourite tomato sauce or pesto.
Here are some suggested toppings:
- Tomato and onions
- Sauteed mushrooms with walnuts and a drizzle of pesto
- Wilted greens and garlic with a rich tomato sauce.
- Mixed fresh herbs with pine nuts
- Roasted squash with blue cheese
- 1 cup cornmeal
- 4 cups of water
- 3 tbsp butter
- 1 tsp salt
- Toppings (see above for suggestions)
- Mix cornmeal and water in a glass container and leave to soak for at least 6 hours. See notes for more details on how to start with fermented cornmeal.
- Pour soaked cornmeal and the soaking liquid into a pot. Add in butter and bring to a light simmer.
- Cook on low, stirring frequently, until it starts to thicken.
- Season with salt and allow to cool for at least 30 minutes.
- Spread the cooked polenta out on a baking sheet, add the toppings and broil in the oven until the cheese has melted and starting to brown.
- Let the polenta cool slightly to set, then serve with a side salad.
- I recommend pre-soaking and fermenting all your grains. Corn, in particular, is difficult to digest and benefits from fermenting before cooking. Here is how to ferment cornmeal and polenta. I usually make a double batch of fermented polenta, so we can eat it as a side-dish one night, then as polenta pizza the next night.
- If you are short on time, feel free to use pre-cooked polenta for a quick yet fancy meal.
- The longer you allow your polenta to cool and set after cooking, the firmer your polenta pizza crust will be. If you are using freshly cooked polenta for your crust, then I recommend allowing it to set for at least 10 minutes after taking it out of the oven so that it is easier to serve.
- The bright yellow pizza (above) was made with traditional cornmeal. The lighter coloured polenta pizza (below) was made with classic polenta. Both cornmeal and polenta work well, but the classic polenta has a smoother texture.