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!
This recipe was originally published in June 2019. It has been updated for content and photos.
⭐⭐⭐⭐⭐ 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.
Like my lentil crust, this vegan polenta pizza crust is CRISPY, so easy to make, and tastes absolutely delicious!
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.
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:
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.
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!
- 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
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- 12 inch round Pizza Pan
- 2 cups low sodium vegetable broth
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- 1 cup corn meal
- 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.