Weekend Project: Polenta Pizza Crust

Cook, Weekend Project

Polenta Pizza Crust

Pizza doesn’t have to be off the menu if you’re living gluten free. You can mimic the taste and texture of a traditional crust with our Cup4Cup Gluten-Free Pizza Crust Mix, or for something entirely different, try this pizza crust made from polenta. There’s no need to wait for the crust to rise, as with yeast-risen wheat-flour bases, and it’s a surprising dish to serve to company. The crust won’t be firm enough to pick but, but eaten with a fork, it has a wonderfully satisfying texture and flavor. Add your favorite toppings as you like, or scroll down for one of our favorite recipes, a take on the traditional Margherita.

 

Polenta Pizza Crust

 

1 1/3 cups (7 oz./220 g.) gluten-free medium-grind cornmeal

Kosher salt and freshly ground pepper

1 1/2 Tbs. olive oil, plus more as needed

Toppings of your choice

 

In a microwave-safe bowl, mix 4 cups (32 fl. oz./1 l.) water, the cornmeal, and 1 3/4 teaspoons salt. Place in the microwave and cook at the high setting for 5 minutes. Stir thoroughly, then return to the microwave and cook at the high setting for 5 more minutes. Stir well. Return to the microwave and cook at the high setting until very thick, about 5 minutes longer. Stir again, and then mix in the 1 1/2 tablespoons olive oil and a generous amount of pepper.

 

Brush a large pizza pan generously with olive oil. (Do not line the pan with parchment, or the crust will not gain the desired texture.) Spread the cornmeal mixture out on the pan in a circle about 1/3 inch (9 mm.) thick and about 12 inches (30 cm.) in diameter, building up the edges slightly.

 

To bake, preheat the oven to 375 degrees F (190 degrees C). Spread tomato sauce, if using, over the cornmeal crust, leaving a border, then layer on the desired toppings. Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up.

 

Sprinkle the top of the finished pizza with chopped fresh herbs, if desired, then cut into wedges and serve right away.

 

Weekend Project: Polenta Pizza Crust

Polenta Pizza with Tomatoes and Fresh Herbs

 

Gooey cheese melting into baked polenta — crisp on the outside with a creamy interior — is as satisfying as pizza, but is definitely its own creation. For a novel approach, toss baby arugula with olive oil and lemon and mound it on top fontina or mozzarella cheese melted on the finished crust.

 

1/2 lb. (250 g.) fresh mozzarella cheese, coarsely grated

Polenta Pizza Crust (above)

1 1/3 cups (8 oz./250 g.) halved small cherry or grape tomatoes

2 Tbs. minced shallot or 2 cloves garlic, minced

1 1/2 Tbs. olive oil, plus more as needed

1 1/2 tsp. balsamic vinegar

Kosher salt and freshly ground pepper

1/3 cup (1 1/2 oz./45 g.) freshly grated Parmesan cheese

1/4 cup (1/3 oz./10 g.) sliced fresh basil, or 3 tablespoons chopped fresh marjoram

 

Preheat the oven to 375 degrees F (190 degrees C). Sprinkle the mozzarella cheese over the pizza crust on the pizza pan, leaving a border.

 

In a small bowl, mix the tomatoes, shallot, 1 1/2 tablespoons oil, and the vinegar. Season to taste with salt and pepper. Spoon the tomato mixture over the cheese. Sprinkle with the Parmesan cheese.

 

Bake the pizza until it is beginning to brown in spots, about 20 minutes. Let stand for 5 minutes to set up. Sprinkle with the herbs and serve right away with forks and knives for eating. Serves 4.

 

Weeknight Gluten FreeFind more great gluten-free recipes in our new cookbook Weeknight Gluten Free, by Kristine Kidd.

36 comments about “Weekend Project: Polenta Pizza Crust

  1. Williams-Sonoma Post author

    Hi Marge, we haven’t tried the recipe on a pizza stone, but our guess is that it would work well. If you try it, let us know how it goes!

    Reply
    1. Kristen

      I would also like to know about how to make this without a microwave. We have one – but we prefer not to use it.

      Reply
  2. Grilled Pizza | Living Too Large

  3. What We’re Reading: Weeknight Gluten Free | Williams-Sonoma Taste

  4. Liesel

    I want to try this soon. Although I have a microwave, i’d prefer to just cook the polenta in a pot then transfer to baking sheet or pizza stone. Think I’ll try with the stone first. Perhaps putting down a sprinkle of cornmeal as I would with a normal wheat/bread crust.

    Reply
  5. Gluten-Free Polenta Crust Pizza | The GF BFF

  6. Randi

    Polenta cooked in the microwave? I thought Williams Sonoma had a bit more class…

    Reply
  7. Friday Favorites – Fun Weekend Recipes | Linda Wagner

  8. Pizza Pizza | Exceptional Eating

  9. Ali

    Tried it tonight for my boyfriend and I. It was really yummy, mostly because we both like polenta and pizza so the combination worked out. Instead of microwaving I just did it on the stovetop, it seemed more of a hassle to microwave.

    Reply
  10. 27 Healthy Versions Of Your Kids' Favorite Foods | Bringing the best news to the People

  11. あなたの子供の大好きな食品の27の好ましいバージョン | 美味い飯特集!世界の美味い飯!

  12. Jeobox – 27 Healthy Versions Of Your Kids’ Favorite Foods

  13. 27 Healthy Versions Of Your Kids’ Favorite Foods | Pinbip Funny Pictures

  14. Beginning Week 3, and some ideas… | my food and my mood: am i what i eat?

  15. Beginning Week 3, and some ideas… | my food and my mood: am i what i eat?

  16. 27 Healthy Versions Of Your Kids’ Favorite Foods | AVAC Life

  17. Is it Polenta season yet?? | Italian City Girl Good Eats and Drinks

  18. Te Culinary

    This recipe is AWESOME!! Making again as we speak! The first time I made it we sat down and ate the entire pizza and I wished I had double the recipe! So, tonight, I doubled it!! Yum Yum!

    Reply
  19. Polenta Pizza | A Gluten-Free Foodie’s New Best Friend | kookadoo

  20. Janet Fazio

    I wouldn’t have considered using polenta as a pizza crust. What a great idea. Looking forward to trying it now that the weather is a bit cooler.

    Reply
  21. 27 Healthy Versions Of Your Kids’ Favorite Foods | Super Sexy SEO

  22. 27 Healthy Versions Of Your Kids’ Favorite Foods | LolzCube

  23. Polenta Pizza with Mozzarella, Ricotta, Peaches, and Balsamic-Honey Reduction | Intrusions of Beauty

  24. Adam Fisher

    Great idea starter! I made a fairly stiff polenta with butter instead of olive oil.(helped a lot with browning in the pan) I used it to line a Sicilian style pan. (With a raised edge) Baked it for 5, added toppings and baked til the cheese melted. Amazing!

    Reply
  25. karen

    I’ve made this twice. The first time was not to my liking – I don’t like the creamy polenta center, so the next time I made it, I baked the crust first. Much better!

    Reply
  26. 27 Healthy Versions Of Your Kids’ Favorite Foods | Home Improvement

  27. 27 Healthy Versions Of Your Kids’ Favorite Foods | Viral News Stories

  28. Lauryn

    Absolutely disgusting. Save yourself the effort and don’t make this. This is the saddest excuse for pizza dough and gf food I have ever tried to eat.

    Reply
  29. ボル表(アジア)上海で冠亚時計城の南京西路店で開かれている2009バーゼル鑑賞サロンでは、この中国の消費者に正式に推薦その年度腕時計の新しいデザイン。エルメススーパーコピー今

    ボル表(アジア)上海で冠亚時計城の南京西路店で開かれている2009バーゼル鑑賞サロンでは、この中国の消費者に正式に推薦その年度腕時計の新しいデザイン。エルメススーパーコピー今回の露出計5つのシリーズは、2009年にリリースした新しい係デザインだけでなく、全シリーズの汽灯技術普及を続け、更に発揮2009年国際腕時計の設計風潮。 http://www.bagkakaku.com/vuitton_bag/2/N41119.html

    Reply
  30. もしアリストテレスはまだ生きている、彼はきっとそう評価Blancpainブランパン:“抜群の良好な習慣を訓練としての芸術形式は、したがって、抜群のは1種の行為ではなくて、1種の習慣。」

    もしアリストテレスはまだ生きている、彼はきっとそう評価Blancpainブランパン:“抜群の良好な習慣を訓練としての芸術形式は、したがって、抜群のは1種の行為ではなくて、1種の習慣。」継2006年と2007年にそれぞれ出しCalibre 13R0とCalibre 1315 2項のムーブメントの後、ブランパンは自主開発に取り組んで時計ムーブメントCalibres 13R5、Calibre 66R9とCalibre 5025ムーブメントはCalibres 13R0を基礎にして、Blancpainを表現した新型腕時計開発高い品質ムーブメントの決意を固める。ブランドコピーその執着と信念は、新しいシリーズが全面的に体現L-Evolution。これも証明し、卓越しただけでは、不断の努力の成果。 http://www.bagkakaku.com/vuitton_bag/2/N42250.html

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *