I love polenta! And I love pizza! So why not combine two of my favorite things into a delicious meal?! This is how the polenta pizza was born!
This pizza turned out so delicious and was enough food for 4 people and made for great leftovers!
Now, to be honest, this pizza is a little bit more involved than my cauliflower pizza in that once you make the crust you have to let it refrigerate for at least 30 minutes so it can set before putting it in the oven. Aside from taking a little bit more time it is very easy! So give polenta pizza a try! I promise you will not be disappointed!
- 1 ½ cup Polenta (or cornmeal)
- 3 ½ cups water
- 1 tbsp olive oil
- ¾ tsp garlic powder
- 1 tsp oregano
- ½ tsp basil
- ½ tsp parsley
- Dash black pepper
- Pizza toppings: sauce, veggies, cheese, nutritional yeast, chicken sausage etc.
- Line 3- 8 inch square pans with parchment paper.
- Bring water to a boil and stir in polenta.
- Stir occasionally and cook until most of the water is absorbed (about 5 minutes).
- Once it is cooked mix in olive oil and spices.
- Put an even amount into all 3 pans and spread evenly using a silicon spatula.
- I pushed the polenta up around the edges to form a crust.
- Then put the pans in the fridge to set for 30 + minutes.
- Preheat oven to 450 Fahrenheit.
- Lift the pizza out by the parchment paper and place them on a large cookie sheet with the parchment paper still underneath.
- Bake for 25 minutes flipping half way through.
- I flipped them using two big spatulas.
- While the crust is baking, precook any meat and veggies.
- I sautéed bell peppers, zucchini, onions, and olives (half had chicken sausage).
- Flip the crusts so the top is up again.
- Then layer with your pizza sauce and toppings.
- Broil on low on the top rack for a couple of minutes until the cheese melts.
The most important part to follow is the crust part!