• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
This Healthy Kitchen
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • RECIPES
  • SPRING
  • SUBSCRIBE
  • JOIN/LOGIN
  • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • RECIPES
    • SPRING
    • SUBSCRIBE
    • JOIN/LOGIN
    • ACCOUNT
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Mains

    Vegan Polenta Pizza [Oil Free]

    Published: Jan 11, 2022 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.4K shares
    JUMP TO RECIPE

    This vegan polenta pizza crust is CRISPY, delicious and so easy to make! Plus it has the added benefit of being gluten-free and easier to make than wheat dough. You’ve got to try this on your next pizza night!

    Hand grabbing slice of pizza from pizza tray.

    This recipe was originally published in June 2019. It has been updated for content and photos.

    Feedback:

    ⭐⭐⭐⭐⭐ Wow. Couldn’t be any easier. Thank you! – Brenda

    Pizza is one of those foods that I could eat every day and never tire of. With tons of crust and topping combinations, there’s always a unique way to enjoy pizza.

    Right?

    Like my lentil crust, this vegan polenta pizza crust is CRISPY, so easy to make, and tastes absolutely delicious!

    Jump to:
    • Feedback:
    • Why you’ll love it
    • How to make it
    • Expert Tips
    • More delicious vegan recipes you’ll love
    • 📖 Recipe

    Why you’ll love it

    • It’s very crispy with no oil required.
    • Naturally gluten free, and much easier to make than cauliflower pizza crust.
    • Flavourful! Far more flavour than traditional pizza dough and a great way to change up pizza night.
    • Versatile! Switch up the seasoning for an entirely new flavour of pizza dough.
    • When compared to white flour, this pizza crust is far more wholesome.
    Polenta pizza with sauce, cheese and veggies on round pizza pan on cutting board.

    How to make it

    (This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)

    Gather your ingredients. Here’s what you’ll need:

    Full quantities are in the recipe card below.

    Preparing your polenta crust

    Before you begin, line a 12 inch round pizza pan with parchment paper. Then cut another sheet of parchment paper for placing on top of your dough when ready to roll and stretch it out. (The second sheet doesn’t need to be round.)

    Add the broth and seasoning to a medium saucepot and bring to a boil over medium heat (photo 1)

    Once boiling, add the cornmeal and stir constantly until thick and the broth is completely absorbed. (photo 2)

    NOTE: This will happen quickly, about 20-30 seconds, so be prepared to work quickly.

    Transfer the mixture to the center of your round sheet of parchment paper. Then place the other sheet on top and use a rolling pin to stretch your dough to the edges of the sheet, as evenly as possible. (photo 3)

    NOTE: Work on a cutting board as the mixture will be hot.

    Baking your pizza

    When you’re happy with your crust, slide it onto your pizza tray and bake in your preheated oven for 20 minutes. (photos 4-5)

    Remove from the oven and use the parchment paper to carefully flip the dough and then discard the paper. Return the crust to the oven for 10 more minutes. (photo 6)

    NOTE: If you’re having trouble flipping it, place another tray on top of your crust and use oven mitts to flip both pans over. Then slide the crust back onto the pan and discard the paper.

    Top your baked polenta pizza crust with tomato sauce or pesto. (photo 7)

    Then add shredded vegan mozzarella cheese (if using) and all your favourite pizza toppings. (photos 8-9)

    NOTE: Make sure to precook any veggies to prevent a soggy crust.

    Now broil your vegan polenta pizza for 1-2 minutes to brown the toppings and melt your cheese.

    NOTE: Watch carefully to prevent burning!

    Then remove from the oven and enjoy!

    Expert Tips

    • Roll your crust between two sheets of parchment paper so it doesn’t stick to your surface or the rolling pin.
    • Use parchment paper on your pizza pan to avoid greasing it AND easily flip the crust after the first bake time.
    • Top your pizza with any toppings you’d like but make sure to precook your veggies to release the water and lighten the load, so that your crust won’t get soggy.

    More delicious vegan recipes you’ll love

    • hand lifting slice of pizza
      BBQ Jackfruit Pizza with Instant Pot Option
    • Hand lifting cheese shreds sitting in front of round cheese block.
      Shreddable Meltable Vegan Cheese [Oil Free Option]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • Cutting board with fajitas in corn tortillas with avocado, cilantro and crema fresca garnish.
      Quick + Easy Jackfruit Fajitas

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    📖 Recipe

    Hand grabbing slice of pizza from pizza tray.

    Vegan Polenta Pizza Crust

    This vegan polenta pizza crust is quicker to make than wheat dough with the added benefit of being gluten free too!
    5 from 11 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Refrigeration Time: 30 minutes
    Total Time: 50 minutes
    Course: Main Course
    Cuisine: Italian
    Servings: 4 Servings (Makes one 12 inch Pizza)
    Calories: 167kcal

    Equipment

    12 inch round Pizza Pan

    Ingredients

    • 2 cups low sodium vegetable broth
    • 1 teaspoon garlic powder
    • ½ teaspoon dried oregano
    • ½ teaspoon dried basil
    • 1 cup corn meal

    Optional Toppings

    • tomato sauce
    • meltable vegan cheese
    • red onion sliced
    • bell pepper sliced
    • mushrooms sliced
    • black olives sliced
    • fresh basil for garnish
    Prevent your screen from going dark

    Instructions

    • Line a 12" round pizza tray with parchment paper and set aside. Have another sheet of parchment paper ready to place on top of your dough for rolling. This one doesn't need to be round.
    • In a medium sauce pan, add the stock and seasonings and bring to a low boil over medium/high heat. Once boiling, add the corn meal and whisk continuously until thick. This will happen quickly, about 20-30 seconds, so make sure you're ready.
    • Transfer the dough to the center of your round sheet of parchment paper and place the other sheet on top. You may want to work on a cutting board as the mixture will be hot. Use a rolling pin to evenly roll and stretch the dough to the edges of the sheet. Work quickly, as the dough will be harder to stretch as it cools. It doesn't need to be perfect. Slide it onto the pizza tray and set it aside.
    • Preheat the oven to 425 degrees F convection bake. Then prepare your toppings. For toppings like onion, peppers or mushrooms precook them to release their water and prevent your crust from getting soggy.
    • When the oven is hot, bake your polenta pizza crust for 20 minutes, then remove from the oven and use the parchment paper to very carefully flip the crust over. Discard the paper and return the crust to the oven for 10 more minutes.
    • Remove from the oven and add all your toppings. I like tomato sauce, shredded cheese and sautéed veggies. Switch the oven to broil and return the topped pizza to the oven for 1-2 minutes to brown your toppings and melt your cheese. Watch carefully to prevent burning! If using fresh basil, add this at the end as a garnish, do not cook it with the basil.

    Notes

    Use parchment paper on your pizza pan to assist in flipping the crust after the first  bake time.
    Top your pizza with any toppings you’d like but make sure to precook your veggies to release the water and lighten the load, so that your crust won’t get soggy.
    Nutritional information is for one fourth of the pizza crust and does not include optional toppings.

    Nutrition

    Calories: 167kcal | Carbohydrates: 32g | Protein: 5g | Fat: 2g | Sodium: 179mg | Potassium: 249mg | Fiber: 5g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 3mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
    1.4K shares

    Reader Interactions

    Comments

      Leave a Comment & Star Rating Cancel reply

      Your feedback is greatly appreciated! Please do us a favour and rate the recipe in addition to commenting as this is very helpful to us and other readers. Tell us about substitutions you made, how it turned out, and anything helpful to others who may make the recipe. Rude or insulting comments are not accepted. Your email address will not be published.

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan

      November 16, 2022 at 12:18 pm

      looks good, but can’t eat most of the ingredients in the “cheese.” any suggestions for a different spread? thanks

      Reply
      • Rosa

        November 16, 2022 at 3:07 pm

        Hi Susan, the cheese I linked to is a suggestion, but you can use any cheese you’d normally use to top your pizza. Enjoy! 🙂

        Reply
        • Susan Silbovitz

          November 16, 2022 at 6:07 pm

          Thanks, but I don’t use cheese at all, so I was wondering about an alternative spread you might suggest, that can be put under the broiler…I was thinking hummus maybe? Thanks!

          Reply
          • Rosa

            November 17, 2022 at 8:58 am

            Ah gotcha, I haven’t tried hummus but it sounds interesting! Please let us know if you try it. You could also try pesto. 🙂

            Reply
            • Susan

              November 17, 2022 at 11:29 am

              Love the pesto idea, thanks!

          • Vanita

            January 03, 2023 at 9:14 pm

            I have not try making the Vegan cheese but seen quite a few recipes online that you may be able to use. Good luck

            Reply
    2. Carol

      November 07, 2022 at 10:38 am

      Hi, just wondering if I could bake the crust then freeze it for later use

      Reply
      • Rosa

        November 09, 2022 at 8:18 am

        Hi Carol, yes that works.

        Reply
    3. James Guilford

      September 13, 2022 at 3:10 pm

      This sounds great! But I don’t have a convection oven, Rosa. Would it work in an ordinary oven? Thanks!

      Reply
      • Rosa

        September 14, 2022 at 9:19 am

        Hi James, yes no problem to use a regular oven, it may just need an extra few minutes to bake. Enjoy 🙂

        Reply
    4. Barbara

      January 20, 2022 at 5:45 pm

      Does it need to be self rising corn meal or does it matter. Have you ever used white corn meal to make it?

      Reply
      • Rosa

        January 21, 2022 at 9:28 am

        Hi Barbara, I don’t use self-rising. Just regular, yellow cornmeal. Enjoy 🙂

        Reply
      • Gail

        October 23, 2022 at 9:20 pm

        5 stars
        OMG! So simple, so delicious. The answer to my dreams! I feel like I’ve eaten real pizza for the first time in forever. Thank you!

        Reply
        • Rosa

          October 24, 2022 at 10:25 am

          So glad you enjoyed it Gail! Thanks so much for the review. 🙂

          Reply
    5. Brenda

      December 12, 2020 at 12:50 pm

      5 stars
      Wow. Couldn’t be any easier. Thank you!

      Reply
      • Rosa

        December 12, 2020 at 5:05 pm

        Wonderful! You’re very welcome Brenda. 🙂

        Reply
    6. Katherine

      September 12, 2020 at 8:31 pm

      5 stars
      This was good and I’ll likely try the recipe again I used a rectangular cooky sheet/baking tray as I don’t have a circular pizza pan. The dough was sort of “crunchy” though it wasn’t dry.

      How to “carefully” flip the crust over? Remove from oven. Place another sheet of parchment paper on top of crust (that’s right, on top of the crust). Place another pan/tray on top of it all. Using oven mitts, or whatever will keep your fingers from getting seriously burned, flip the entire thing (both pans with the crust in the middle) upside down. Using tongs, remove the top pan. There you go!! 🙂

      Reply
    7. Jessica

      July 19, 2019 at 1:15 pm

      Maybe I’ve been living under a rock, but I’ve never heard of a polenta pizza crust. I think my family will love this. It looks so crispy, which we all love. I’ll be making this soon. Thank you!!!

      Reply
      • rosa

        July 19, 2019 at 2:44 pm

        Haha thanks Jessica. Hope everyone enjoys!

        Reply

    Primary Sidebar

    About Me Pic

    Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

    More about me →

    Popular

    • Roasted pineapple slices on white plate.
      Air Fryer Pineapple (Tastes Like Grilled)
    • close up of cooked spaghetti squash sliced in half with parmesan cheese and parsley garnish on top.
      Air Fryer Spaghetti Squash [Healthy+Low Cal]
    • Tray of buffalo cauliflower bites with bowl of ranch dip in the middle.
      Vegan Cauliflower Buffalo Wings – Oven or Air Fryer
    • plate with large hash browns and fruit scattered around the dish
      Air Fryer Hash Browns From Scratch [Oil Free Option]
    • White bowl filled with cooked chickpeas and blue towel beside it.
      Instant Pot Chickpeas No Soak!
    • stack of vegan pancakes with banana slices on top and syrup dripping down.
      The Fluffiest Vegan Pancakes Ever [and SO easy!]

    list of websites where This Healthy Kitchen has been featured

    Spring is in the air!

    • Risotto with asparagus in round bowl with lemon on the side.
      Asparagus Lemon Risotto [Instant Pot or Stove Top]
    • Lemon pie with lemon slices and blueberries on top.
      Healthier Vegan Lemon Pie [Oil Free]
    • Green dip in glass jar with raw veggies surrounding it.
      Avocado Green Goddess Dressing [Oil Free]
    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]
    • Cast iron pan with rotini pasta, cherry tomatoes and spinach in a white sauce.
      Easy Tofu Pasta Sauce [Oil Free]
    • Roasted potatoes in white tray with lemon wedges and parsley garnish.
      Roasted Greek Lemon Potatoes

    Privacy Policy
    Terms & Conditions

    5 SECRETS TO VEGAN COOKING!

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimers
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases. Some links on our site are affiliate links. If you purchase using these links, we may earn a small commission at no additional cost to you. We only promote products we use and love. Thanks for your support!

    Copyright © 2023 ThisHealthyKitchen

    1.4K shares