Last Updated on
Cheesy polenta pizza that you can top with just about anything you like. A gluten-free, healthier pizza crust alternative.
Craving pizza but not wanting to eat all the calories? There is an alternative: polenta pizza. OK, it is not quite the same as a genuine pizza, but that doesn’t mean it is not good, quite the contrary, it is delicious. Instead of the bready crust, you will have a nice, tender, and cheesy base for your favorite pizza topping.
And you can really let your fantasy and your appetite create your pizza topping.
- I used cabanossi sausages, onions, and feta cheese.
- You can substitute the cabanossi with salami, ham or any kind of sausage you like (I imagine something spicy would be best, chorizo for instance), you could add some anchovies instead, you could make it only with vegetables and cheese, polenta pizza margarita with tomatoes and mozzarella… there are really so many possibilities!
And just in case you might want that: here are some topping alternatives for the pizza:
- ham + fried mushrooms + grated cheese
- salami + onions + red bell peppers + grated cheese
- anchovies + onions + red bell peppers + grated cheese
- tomatoes + mozzarella + basil + grated cheese
- fried mushrooms + gorgonzola
- canned artichokes + red bell peppers + grated cheese
- chorizo + olives + red bell peppers + grated cheese
- broccoli + onions + fried mushrooms + grated cheese
- cooked red beets + mozzarella + grated cheese
- bacon + onions + grated cheese
Can you make leftover polenta pizza?
- This recipe is a great way of using leftover polenta as well.
- If the leftovers are already set, slice and arrange the slices in a smaller baking dish.
- Add the toppings and bake.
What to do with leftovers?
- This quantity makes a whole tray of polenta pizza, which is enough to feed at least 6 people.
- However, it is no problem to halve the recipe, if you want to make less.
- And if you still have leftovers, you can reheat those the next day.
- Or just eat them cold, I like them cold as well.
More polenta ideas
- 250 g/ 8.8 oz/ 1 2/3 cups coarse or medium cornmeal (See note)
- 1 liter/ 33.8 fl.oz/ 4 ¼ cups water
- 1 ¼ teaspoons fine salt
- 100 g/ 3.5 oz/ 1 cup grated cheese (Gouda, cheddar, Parmesan)
- about 8-10 tablespoons tomato/ marinara sauce
- 1 teaspoon dried oregano
- 1 red onion
- 1 red bell pepper
- 150 g/ 5.3 oz spicy sausage (chorizo, cabanossi, etc)
- 3-4 small tomatoes
- 12 black olives
- 125 g/ 4.4 oz feta cheese
- fine sea salt and pepper
- Start by making a basic polenta. Pour the water into a large pot. Heat the water but don't let it come to a boil (it helps against the formation of lumps). Add the salt. Slowly add the cornmeal while stirring or whisking (with an egg beater, not a mixer) all the time.
- A word of caution - be careful when the polenta starts to bubble, if the bubbles are too big you might get burned – so turn the heat down if that happens. When all the cornmeal is incorporated, continue stirring or whisking shortly to make sure there are no lumps. Turn the heat down, place a lid on top but leave a crack open. Stir every 4-5 minutes or so but there is definitely no need to stir all the time.
- Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes. When the polenta is cooked stir in the freshly grated cheese of choice. Line a baking tray with baking paper and pour the polenta on the tray. Spread it evenly with a spoon and let get cold.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Mix the tomato sauce with dried oregano and spread it all over the polenta. Halve and slice the red onion, cut the tomatoes into small wedges and thinly slice the pepper and the sausage. Spread everything on top of the pizza and add the olives and the crumbled feta cheese.
- Bake for 20-30 minutes in the hot oven until the cheese on top starts to get golden. Serve immediately with a green salad and a dollop of Greek yogurt or sour cream.
Read the cooking instructions on the polenta packet just to know for sure how long the cornmeal needs to be cooked. I cook the polenta made with coarse cornmeal for 40 to 50 minutes and the polenta made with medium cornmeal for about 15 minutes.
Nutrition Information:Yield: 6 Serving Size: 1/6 of the pizza
Amount Per Serving: Calories: 387Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 50mgSodium: 1133mgCarbohydrates: 41gFiber: 5gSugar: 5gProtein: 14g
Nutrition information isn’t always accurate.