Polenta Pizza (Opt. Lacto)

Skip the dough and use polenta as your pizza base. Cooked polenta poured into a flat pan sets up firm enough to hold toppings, and it bakes into a crispy, golden crust with a tender, creamy interior. It’s naturally gluten-free and comes together faster than any yeasted dough.

Pour the hot polenta into whatever flat pan you’ve got (round, square, doesn’t matter) and spread it even. Top with spaghetti sauce and whatever vegetables you have on hand. Bell peppers in red, green, and yellow add color and sweetness. Mushrooms and onions are the pantry staples that always work. Fat-free mozzarella goes on top if you want cheese, but it’s entirely optional.

This is the kind of recipe that’s more method than strict formula. The polenta base is the canvas, and you paint it however you like.

Kitchen Tips

• Spread the polenta about ½ inch thick for the best balance of crispy edges and creamy center. Too thin and it dries out; too thick and it stays soft in the middle.
• Let the polenta set for a few minutes before adding toppings. This gives it time to firm up so the sauce doesn’t sink in and make it soggy.
• Chop the vegetables small so they cook through in the short bake time.
• Use a well-greased pan or line with parchment for easy removal.

Variations

• Add Italian sausage crumbles or pepperoni on top for a heartier, non-vegetarian version.
• Use pesto instead of spaghetti sauce for a completely different flavor profile.
• Slice leftover polenta pizza into strips and serve as appetizer fingers at a party.