Go Back
–+ servings
Baked polenta crust pizza on a cast iron pizza pan.

Polenta Crust Pizza

This Polenta Crust Pizza is a unique twist on the traditional-style pizza! The crispy cornmeal crust has a healthy Mediterranean topping of goat cheese, sausage, fresh oregano, onions, olives and tomatoes. Plus it is glueten-free!
5 from 9 votes
Print Pin Save
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 Slices
Calories: 449kcal
Author: Pat Nyswonger

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. 

Nutrition

Serving: 1 | Calories: 449kcal | Carbohydrates: 25g | Protein: 19g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 13g | Cholesterol: 75mg | Sodium: 824mg | Fiber: 3g | Sugar: 2g