Polenta pizza is a gluten-free, healthier alternative to the Italian classic. Using polenta instead of normal pizza dough is easier, less labour-intensive and the result is a fantastic dish, filling and tasty.
To make our perfect vegan polenta pizza we decided to use melting vegan cheese. We topped it with cherry tomatoes and green olives as well as some fresh basil. The most important thing about making a great polenta pizza is to ensure your base is hard enough so you can actually handle it well. When baking the polenta pizza base, your polenta will crisp a little on the outside, making it even more appetising and special.
What is polenta pizza
I don't know about you but I absolutely love polenta. It's a versatile dish which can be adapted for many gluten-free lunches and dinners. Polenta works especially well when paired with the traditional Romanian sarmale (cabbage rolls). It's also hearty, filling and healthy.
Polenta is super easy to make, all you need is 3.5 cups of water to 1 cup of polenta. Then you can add various herbs and spices to make it even more delicious and tasty.
The trick to good polenta pizza is to allow the base to harden in a round-shaped tray or skillet. One hour at room temperature normally does the trick. Then, much like you'd use the standard pizza dough, you can use the polenta pizza base to add the toppings of your liking.
How to make polenta pizza
To make the perfect polenta, make sure to follow this polenta recipe. We add nutritional yeast, vegan butter, oregano, rosemary and a little paprika to the polenta so we can make it tastier. When it's ready (takes just 5 minutes on the hob), we pour it in a round skillet and let it cool.
Once the polenta pizza base is cool and easy to handle (but be careful as it is delicate and it can still break), we transfer it to a baking tray. We then add the tomato paste on top, scatter the shredded vegan cheese and top it up with cherry tomatoes and olives. Season with salt and pepper. We bake it in the oven (180C/350F) for around 15-20 minutes until the cheese bubbles up.
We then scatter a few fresh basil leaves and dig right in while hot. What's beautiful about this polenta pizza is that when in the oven, the outside crips a little, making this dish even more irresistible.
You can store in the fridge overnight but fresh is best. If reheating the polenta pizza, you can put it back in the oven until the vegan cheese starts bubbling up again. Enjoy!
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.