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Polenta Pizza – Vegan & Gluten Free


Craving pizza, but avoiding gluten? Polenta Pizza is the answer for you! It’s delicious, easy to make, and perfectly suitable for those with gluten intolerances.

This recipe really requires you to be prepared before you begin. I get all my crust ingredients ready and measured out, because once you add the corn meal to the boiling broth, the liquid is absorbed quickly and you need to work FAST.

A tip on getting this polenta pizza crust stretched, without making holes in the dough, is to slightly wet your hands. Using wet hands makes the dough much easier to work with and stretch. I use damp hands anytime I’m molding something from pizza dough to burgers.

polenta pizza dough stretched

While the polenta pizza crusts are baking, prepare your toppings. Remember to always precook your veggies to release the extra water. Otherwise your pizza crust will get soggy and veggies won’t cook well. I like to use onions and peppers as my staple items. Then I add whatever other veggies I have available for new experience each time! This time, I added sautéed mushrooms, jalapeno and fresh basil. What are your favourite pizza toppings?

food prep

How about sweet and spicy? Any takers? My husband’s absolute favourite combination on pizza, or anything really, is sweet and spicy! Try hot peppers and pineapple for the perfect balance between sweet and spice. We like jalapeno but any spicy peppers or even chili flakes would do the trick.

polenta pizza slices cooked

This polenta pizza crust is made of corn meal so there’s no wheat added whatsoever! The perfect solution to gluten free pizza, without sacrificing on delicious, crispy flavour.

Give it a try and let me know what you think in the comments below! I’d love to hear from you. 🙂

polenta pizza

Want more gluten free pizza crust options?

Try this amazing Lentil Pizza Crust or give this chickpea Socca Pizza a try! Can you tell we love pizza in this house?


Polenta Pizza - Vegan & Gluten Free

Course: Main Course
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 2 12" Pizzas (6 slices per pizza)
Polenta pizza crust is a great substitute for a healthy, gluten free pizza option. Top with veggies, or with any of your favourite toppings.
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Crust Ingredients

  • 2 cups ground corn meal
  • 4 cups low sodium vegetable broth
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 3-4 fresh basil leaves finely chopped

Topping Ingredients

  • 1 cup homemade tomato sauce or store bought
  • 1 red onion thinly sliced
  • 2 bell peppers thinly sliced, any colour
  • 1 jalapeno thinly sliced
  • 8-10 basil leaves left whole


  • Line two 12" round pizza trays with parchment paper
  • Bring the vegetable stock to a boil, and over medium heat, add the olive oil, salt, black pepper, garlic powder, oregano, basil to the pot.
  • Pour in the corn meal and whisk continuously for a 2-3 mins, until a thick consistency is achieved. *This will happen quick, so make sure you're ready, before pouring in the corn meal.*
  • Divide the mixture in half (half on each tray) and spread evenly on your prepared pizza trays, stretching the dough with your hands or silicone spatula as thin as you can without breaking it.
  • Place the trays in your fridge for at least 30 minutes for the dough to set.
  • When ready to bake, set your oven to 450 degrees F and bake for 20 minutes. Then, very carefully, flip the crusts and bake for an additional 10 minutes.
  • Meanwhile, heat some EVOO in a skillet and add onion and bell peppers and sauté until softened, about 8 minutes.
  • Top your pizza crusts with tomato sauce, sautéed veggies and jalapeno and return to the oven on high broil for 2 minutes, or until veggies are slightly browned.
  • Scatter the basil on top, and return to the oven for 1-2 minutes. WATCH CLOSELY so you don't burn the basil, you just want to heat it up enough to allow them to wilt slightly and release their fresh fragrance.
  • Slice each pizza into six slices and enjoy!


You may top your pizza with any pizza toppings you'd like. Just remember to precook your veggies to release the water and lighten the load, so that your crust can support the weight.
Serving: 1Slice | Calories: 134kcal | Carbohydrates: 23g | Protein: 3g | Fat: 3g | Sodium: 163mg | Potassium: 187mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15.4% | Vitamin C: 35.4% | Calcium: 2% | Iron: 7.6%
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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