Our polenta crust pizza is a unique spin on pizza night, made with a crispy polenta crust layered with Mediterranean flavors and toppings. Polenta makes the perfect pizza base for gluten-free pizza. Its mild corn flavor complements the savory medley of goat cheese, sausage, fresh oregano, onions, olives, and tomatoes, creating a delicious pizza crust.
If it’s your first time making a polenta pizza, no worries. This recipe is easy to make and much quicker than sourdough pizza crust since you don’t have to worry about dough rise time. You can even make the crust in advance if you want.
Coarse polenta or cornmeal cooks over the stovetop until creamy, then is spread into a baking tray, chilled, and baked until firm with crisp edges.
You can top it with our Mediterranean-inspired pizza toppings or go with your own favorite topping combinations – like Buffalo Chicken Pizza or Sausage and Onion Pizza– for a delicious (and gluten free!) polenta crust pizza.
Why This Polenta Pizza Recipe Works
Don’t be fooled by polenta’s porridge-like consistency! This versatile ingredient makes the perfect base for a variety of sweet and savory foods, including our Polenta Points with Sun Dried Tomato Pesto and our Lamb Stew with Garlic Polenta.
So of course a polenta base for pizza tastes incredible too!
Our polenta pizza recipe swaps traditional pizza dough for a cornmeal based crust, and it works so well with the toppings. Not only is it naturally gluten free, but it’s a unique and refreshing spin on more traditional, Italian-inspired pizza recipes.
Why you’ll love our simple polenta crust pizza:
- It’s quick and easy to make any night of the week!
- A polenta pizza makes a delicious gluten free and grain free option that all eaters will enjoy.
- Simple ingredients are all you need to make a yummy, homemade pizza!
Ingredients to Make the Recipe
Here’s a look at what you will need to make the recipe for the perfect polenta crust:
- Water. For mixing with the polenta.
- Seasonings. Salt and Italian seasoning which gives the crust a boost of flavor.
- Polenta or coarse-ground cornmeal. The main ingredient to our polenta crust pizza recipe! If you can’t find polenta, a coarse cornmeal is the perfect substitute.
- Butter. Polenta and butter are a match made in heaven!
- Olive oil. For brushing the crust before baking.
- Soft goat cheese and full-fat cream cheese. You’ll mix these two ingredients to create a creamy, cheesy base for your pizza toppings.
- Garlic cloves. Adds extra savory flavor to the cheese mixture.
- Fresh oregano. A staple in Mediterranean cuisine, fresh oregano gives this cornmeal pizza an incredible, herbaceous flavor.
- Onion. A must for our polenta pizza crust recipe, if you ask us!
- Crumbled sausage. The meat on this cornmeal based crust Make sure to pre-cook it first!
- Roma tomatoes. Sliced thin, fresh Roma tomatoes add a light sweetness to this savory and hearty pizza. If you want to swap them for sun-dried tomatoes, you can’t go wrong.
- Pitted black olives. Adds a salty, briny flavor to the recipe.
- Crumbled goat cheese. You’ll need just a few ounces of crumbled, fresh goat cheese as a finishing touch.
- Fresh spinach leaves. Another fresh veggie topping you’ll love!
Highlights for the Polenta Pizza Crust Recipe
To make our polenta pizza, follow these simple steps and be sure to check out the printable recipe card at the bottom of the page.
In a large saucepan over medium-high heat, add the water, salt and Italian seasoning and bring to an almost boil. Reduce to medium and add the polenta in a steady stream while stirring. Cook and stir another 2-3 minutes.
Simmer on low for 20-25 minutes, stirring frequently, until creamy.
Off heat, stir in the butter. Pour the cornmeal polenta onto a prepared pan.
Spread it into a 12 to 14-inch circle and set another piece of parchment paper on top. Cool in the fridge until firm.
Heat oven and brush the crust with olive oil. Transfer to the preheated oven and bake about 20-25 minutes.
In a small dish, combine the cheese and garlic. Spread the mixture on the pre-baked polenta pizza crust and sprinkle with the oregano and onion.
Add the sausage, tomato slices, olives, then add the crumbled goat cheese and fresh spinach.
Bake for 15-20 minutes. Remove the crust from the oven and cut into equal slices. Serve and enjoy!
Pro Tips for Success
- The cooking time may vary based on the thickness of your crust. When spreading the polenta, try to keep it about a 1/2-inch thick.
- Make sure to spread the polenta onto a sheet of parchment paper to keep it from sticking to the pan.
- You can add your favorite sauce or even basil pesto, grated cheese, and favorite toppings to your hearts content. The crust holds up to all types of toppings.
Gluten-Free Pizza Variations
Polenta pizza flavors: You can add a variety of different spices or dried herbs to the polenta. Ground cumin, red pepper flakes or chili powder are some delicious options that will add a unique flavor or kick of mild heat to the crust.
Traditional toppings: If you’re not a fan of goat cheese or you want to enjoy this polenta crust in a more traditional shape, you can use regular pizza sauce, marinara sauce, or pesto instead of the goat cheese/cream cheese mixture.
You can also top the crust with mozzarella cheese, Parmesan cheese and whatever else you consider to be a favorite pizza topping! You can also substitute the spinach leaves with fresh basil leaves.
Meat variations: Cooked chopped chicken or cooked taco-seasoned ground beef can replace the sausage for a few less calories.
Storing and Reheating Polenta Pizza
If you have leftover polenta pizza or make the crust ahead of time, you can store it in the refrigerator for a couple of days wrapped in plastic wrap.
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Polenta Crust Pizza
Ingredients
For the Polenta Crust:
- 3 cups water
- ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 cup polenta or coarse cornmeal
- 1 tablespoon butter
- 1 tablespoon olive oil
For the Toppings:
- 4 ounces of soft goat cheese room temperature
- 4 ounces full-fat cream cheese room temperature
- 2 garlic cloves mince or grated
- 1 tablespoon freshly chopped oregano
- 1 medium onion thinly sliced
- 4 ounces cooked crumbled sausage
- 2 Roma tomatoes thinly sliced
- ½ cup pitted black olives halved
- 4 ounces cold goat cheese crumbled
- 2 oz fresh spinach leaves
Instructions
For the Polenta Crust:
- Place a large saucepan over medium-high and add the water, salt and Italian seasoning. Bring the water almost to a boil, then reduce the heat to medium and add the cornmeal in a slow, steady stream while continually stirring. Continue to cook and stir for another 2-3 minutes.
- Reduce the heat to low and simmer the polenta for 20-25 minutes, stirring frequently, until the polenta is soft and creamy.
- Remove the pan from the heat and add the butter and stir until combined.
- Pour the polenta onto the prepared parchment-lined pan and spread into a 12 to 14-inch circle at a ½-inch thickness. Place another parchment paper on top of the polenta and cool in the refrigerator until firm.
To Bake the Crust:
- Preheat the oven to 450°F
- Take the polenta crust from the refrigerator, remove the upper parchment paper, brush the crust lightly with olive oil and transfer to the oven. Bake until the crust appears crisp around the edges, about 20-25 minutes.
- Remove the crust from the oven and add the toppings.
For the toppings:
- Preheat the oven to 450°F
- In a small dish, blend the goat cheese and the cream cheese together until smooth. Add the garlic, stirring until well combined.
- Spread the cheese mixture on the pre-baked, polenta crust in an even thickness then sprinkle with the chopped oregano and the onion.
- Distribute the crumbled sausage on the top and add the tomato slices, olives then add the crumbled goat cheese and the spinach leaves.
- Transfer the pizza to the oven and bake for 15 to 20 minutes. When it is finished cooking, cut into equal slices and serve immediately.
Notes
- Try adding a variety of spices or dried herbs in the polenta such as cumin, red pepper flakes or chili powder.
- Don’t like goat cheese? Use a traditional pizza sauce, pesto and mozzarella or parmesan cheese.
- Cooked chopped chicken or cooked taco seasoned ground beef can replace the sausage for a few less calories.
- Replace the spinach leaves with fresh basil leaves.
- Feel free to add your favorite toppings. This crust holds up to all types of ingredients.
John@Kitchen Riffs
Wednesday 25th of June 2014
That polenta crust is dynamite! Love this recipe -- and the pictures. Good stuff -- thanks.
Pat
Wednesday 25th of June 2014
Hi, John....thanks for the nice comment. :)