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Craving something new, healthy, gluten-free, and vegetarian? Look no further than our Polenta Pizza! Packed with delicious veggies on top of a wholesome polenta crust, this is the perfect dish for a night in. Scroll down for the recipe and get cooking!
I thought it would be fun to make a pizza for Brown bag Lunch Month. I mean, who doesn’t like to get pizza in their lunch bag! And, a fun new twist on the traditional pizza was in order. That’s where this easy to make Polenta Pizza comes in. Fun, yummy, and topped with lots of veggies!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Polenta crust
The crust on this Polenta Pizza reminds me of a deep dish Chicago-style pizza.
It’s thick and rich and as an added bonus, it’s gluten-free.
I used regular polenta. I can’t seem to find anywhere that sells instant polenta anymore. So, the instructions I’m giving are for regular polenta.
I suspect that you could do the same with instant polenta, just shorten the cooking time in the pan based on the package directions.
Tips and tricks
After you bake the polenta, a nice little crust will form over the top, this is where you’ll want to top your Polenta Pizza.
The crust gives a more firm and sturdy area to work on.
About ½ cup pizza sauce, or more or less to your liking.
My favorite pizza sauce is this homemade pizza sauce, and it comes together in just a couple minutes, so it’s worth it to make your own.
your favorite toppings
You can roast your own red peppers, or simply use jarred roasted red peppers to save yourself a little time.
This would be a really fun appetizer at a party!
Just cut them up into small bite sized pieces for Polenta Pizza Nibbles!
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Polenta Pizza Recipe
Polenta Pizza
Ingredients
- 1 teaspoon olive oil plus additional for oiling the pan
- 4 cups vegetable broth
- 1 cup polenta
- ½ large yellow onion chopped
- ½ cup pizza sauce
- 2 ounces queso fresco crumbled
- 2 jarred roasted red peppers chopped
- 1 small handful fresh oregano roughly chopped
Instructions
- Preheat the oven to 400º F. Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet, and set aside.
- Bring vegetable broth to a boil in a medium pan over medium-high heat, and slowly stir in polenta. Stir polenta constantly until thickened, about 25 minutes.
- While the polenta cooks, place 1 teaspoon oil in a heavy bottomed skillet, and heat over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are done to your liking, remove from heat and set aside.
- Pour cooked soft polenta into the prepared cast iron skillet, and bake in the 400º F oven for 15-20 minutes. Carefully remove the hot pan from the oven and top with the pizza sauce, queso fresco, caramelized onions, chopped red peppers, and oregano. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Remove pan from oven, and allow to cool, about 5 minutes before serving. Garnish with additional fresh oregano if desired.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
culinaryginger
I love this idea and I love polenta. I have to give this a try.
Sophia @ NY Foodgasm
OMG this looks fabulous and is sure to keep you full for hours! LOOOOOVE polenta and pizza, YUM!
dcclark13
Awesome recipe and under 300 calories? Fantastic, n many pizzas cost say that! Can’t wait to give your pizza a try.
peter @feedyoursoultoo
Love this idea. I love polenta and never thought to do this. On my to do list for sure.
Nettie
I just bought some polenta yesterday, never thought to make a pizza with it, fabulous idea! Nettie
Tara
What an amazing looking pizza and such a cool idea, great job!! Love the photos too!
manilaspoon
Wow! This is so deliciously creative, I love it!
mealplanmaven
As we like to eat as gluten-free as possible these days, I am super-excited to have found your beautiful pizza with its polenta crust! Thank you Debi for this awesome recipe! (and our tummies thank you too!)
angela
This is such a great idea! I love the polenta crust!!! Looks so great!
lydiaf1963
I agree they’d make a fun appetizer. Love the crust with the tomatoes.
Healing Tomato
I have never had polenta pizza. This will be so much fun to make. Also love all the tomatoes in this recipe.
Culinary Flavors
I am a total sucker for pizza! I love the idea of substituting dough with polenta!
Michelle De La Cerda
Your opening remarks were what I had on my mind exactly…Chicago deep dish. I love what you have done here.
pattyanderson54
I think the drive to eat healthy and without meat has led your mind to create some really awesome recipes – uh, like this one!
christine (@foodyschmoody)
Debi, this is amazingly creative. What a great use of polenta!
Dan from Platter Talk
Thanks for doing this polenta pizza post; it’s inspiring and delicious looking. I love your use of the skillet!
Dannii @ Hungry Healthy Happy
I am SO happy to see this. I recently started eating gluten free, so this would be perfect for me,
Elena
This looks so tasty! I can’t wait to try it 🙂
Nicole Neverman
I absolutely LOVE this pizza! What a fun, delicious twist on pizza 🙂
April J Harris (@apriljharris)
What a delicious crust! Your pizza looks amazing, Debi – and I love how versatile it is too!