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.
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:
- In a medium pot over medium heat, combine the vegetable stock, olive oil, basil, oregano and salt. Bring to a boil.
- 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.
- 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.
- 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.
- 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.