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.
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?
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.
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. 🙂