Polenta Pizza Crust

Allow me to introduce you to my new favorite meal. 

POLENTA PIZZA. This recipe definitely deserves all caps. 

I can’t seem to be getting enough polenta lately. This summer I have been grilling or baking it, then serving with lots of roasted veggies, tempeh, and avocado on the side. And OMG it’s delicious. It’s become a simple, go-to meal for us on busy nights. 

Not familiar with polenta? Polenta originated in Northern Italy as a peasant food, but has now made its way on to gourmet restaurant menus and cookbooks (proud of you, polenta). It’s usually made from yellow cornmeal, although white cornmeal can also be used. Freshly made polenta has the consistency of grits but can be made into cakes for grilling or frying (my fav). Because it is made from corn, polenta is gluten-free. And hey, it’s vegan too! It has a mild, nutty corn flavor and can be jazzed up all sorts of ways. By itself, one cup of polenta contains about 145 calories, 1 gram of fat, 40 grams of carbohydrate, 4 grams of protein, 3 grams of fiber, and no cholesterol. 

Pro tip: Look for cornmeal that is stone-ground when possible. This process keeps more of the grain intact, so the most nutrients are retained. 

I have seen polenta pizza crust recipes circulating the internet over the past few years but had never actually tried it. Since my love for polenta has grown so much recently, I knew I had to take a stab at it. I'll be honest, the thought of making a polenta pizza crust seemed like it might be...involved. Have you ever made cauliflower pizza crust? While delicious, it is the definition of involved. I am here to tell you that polenta pizza crust is EASY. Like...super easy. Aka, my favorite kind of recipe.

Even though this crust is delicious, it is not similar to traditional pizza crust. If you are looking for a bread-like, doughy crust, don’t make this. Instead, make a bread-like, doughy crust. If you know you like polenta or are looking for an herby, slighty nutty crust, give this crust a try. It is perfect if you are looking for a lower calorie or gluten free alternative to traditional pizza. I topped ours with tomato sauce, sautéed garlic, mushrooms, red pepper, and lots of spinach, but feel free to top yours with whatever you want! 


Polenta Pizza Crust (V + GF)

| Makes 2 Medium Sized Crusts |


  • 1.5 cups ground polenta
  • 3.5 cups vegetable broth
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 tsp basil 
  • 1/2 tsp parsley
  • 1/4 tsp black pepper


  1. Line (2) 11' round pans with parchment paper.
  2. Over high heat, bring vegetable stock to a boil. Reduce heat to medium and add olive oil, salt, garlic powder, oregano, basil, parsley, and black pepper.
  3. Whisking continuously, pour in polenta and continue whisking for 3-5 minutes until smooth and thick. You are looking for a stiff, but stir-able consistency. 
  4. Scoop an even amount onto each pan and spread evenly around the pan. It should be about 1/4 - 1/2" thick. *It is easiest to spread with slightly wet hands, spoon or silicone spatula.
  5. Set the pans in the fridge for about 30 minutes to set. 
  6. Remove from the fridge and pre-heat your oven to 450 degrees (F). 
  7. Bake crusts for about 25 minutes, flipping once halfway through. *Use a spatula to flip. While the crust is baking, pre-cook any veggies (if desired). 
  8. Once the crust is done baking, layer with tomato sauce and toppings of your choice. 
  9. Broil on low on the top rack for a few minutes until toppings are slightly browned and cheese is melted (if using). 
  10. Cut, serve, and enjoy!