Thursday, September 22, 2011

Gluten Free Polenta Crust Pizza

                                             Gluten Free Polenta Crust Pizza

Talk about MMM Good! I let this sweet baby bake in the oven for about 45 minutes or so allowing it to get golden and firm. It was so worth the wait!

1C course ground cornmeal
1 egg beaten until foamy
2 TBS cornstarch
3C Veggie Stock ( I make my own but any gf stock will do)
1tsp red pepper flakes
2 tsp oregano

Mix 1 cup of cold veg stock with cornmeal and starch in bowl.  Heat on medium in a pot 2C stock, red pepper flakes, and oregano Add cornmeal mixture and bring to a boil to thicken. Remove from heat and add parmesan. Allow to cool for 10-15 minutes before adding egg so it doesn't scramble in mixture. poor in to a large spring form pan. Bake at 425 for 45 minutes. (baking time may vary from oven to oven. I recommend checking frequently after 30 minutes.)

Add whatever toppings you like on your pizza and bake for 10 more minutes to get things melty.



  1. I had a polenta crust pizza at a local natural foods store and it was awesome! I'm hoping to try this crust soon. Thank you

  2. I am going to try this next week, thank you for the recipe!

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