Polenty of Pizza

Pizza. It’s all I think about sometimes. How can I get it? What should I put on it? Where should I get it from? What kind of crust do I want? These are all questions than run through my mind, especially when hunger has set in and it’s only a matter of time before I implode.

I’m sure you’ve had a similar experience.

When I remember to think ahead or I have some extra time on my hands, I like to make these polenta pizza crusts. They’re simple in terms of ingredients and instructions. The process is a bit time consuming but it’s absolutely worth it. The crust is gluten-free but that doesn’t mean that it’s not filling or tastes weird. It has a satisfying texture of crispy and smooth- it’s kind of magical actually.

IMG_1371

Polenta Pizza Crusts (2 9″-crusts)

What you’ll need:

  • A medium pot, whisk, 2 9-11″ tart dishes, baking spatula, baking sheet
  • 3 cups vegetable stock
  • 2 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1 cup of fine ground cornmeal + 2 tbsp
  • 1/4 cup coarse cornmeal (polenta)

Toppings (completely up to you but this is what’s pictured above)

  • 3 tbsp sundried tomato pesto
  • 2-4 oz cheddar cheese, shredded or cut into thin pieces (cheddar featured above)
  • 1 handful broccoli, cut into tiny florets

How to make it:

  1. In a medium pot over medium heat, combine the vegetable stock, olive oil, basil, oregano and salt. Bring to a boil.
  2. Lower the heat to medium low and slowly stir in both cornmeals with a whisk. Keep stirring for about 3-4 minutes with as few lumps as possible.
  3. Remove from heat and evenly divide the polenta to the tart dishes. Use a baking spatula to spread the polenta into an even thin layer. Let them cool in the fridge for about 30 minutes.
  4. Preheat the oven to 350. Sprinkle the cornmeal on the baking sheet. Remove the polenta crusts from the fridge and transfer to the baking sheet. Bake for 30-40 minutes, until the edges are crispy and the crust has browned a bit on the bottom.
  5. Remove from the oven and top with your favorite toppings. Bake for another 15 minutes. Enjoy!

*Made vegan by not topping it with cheese.

**Thanks to Steve for help with the title.

Author: 2birds1scone

My name is Shayla and I talk about food. A lot. I live in Brooklyn, NY where I work as a data nerd in the startup world. As much as I wish I could say I've been a healthy vegetarian for the past 8 years, I can't. I started off as many veg's do: eating primarily processed soy products, pasta, and pizza. I also brought meat back into my diet when I started a job in catering. When I realized that cutting out meat didn't make me feel any better and I was still gaining weight, I decided I needed to make some major changes. I started experimenting and researching; I found that the fresher the food was, the more I enjoyed it. I believe we are what we eat. How we feel and what we eat is so profoundly interconnected. It's impossible to exclude factors like diet and lifestyle when you are trying feel better overall. I understand how difficult eating (or just finding) healthy food can be which brings me to this blog. I aspire to help people make healthy living easier. 2birds1scone is a place for suggestions, inspiration and shared information. It's about bringing healthier perspectives to every part of your life. Please feel free to submit your thoughts and recipes! Namaste. "One choice at a time, with intention and compassion for our selves and our planet, we can eat clean and live well." -Terry Walters

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