Gluten-Free Polenta Pizza

  • Yield: 8 slices 1x
  • Category: dinner
  • Cuisine: Italian


Polenta Pizza! Healthy, gluten-free take on pizza. Creamy polenta crust topped with sauce, veggies and vegan parmesan cheese. A must-make!

  • Yield: 8 slices 1x
  • Category: dinner
  • Cuisine: Italian
  • Yield: 8 slices 1x
  • Category: dinner
  • Cuisine: Italian


Polenta Crust

  • 1 package Pacific Foods original polenta, drained and quartered
  • 1 tablespoon olive oil
  • 1 tablespoon arrowroot or cornstarch powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/4 cup vegan parmesan (I love my homemade version featuring almonds, cashews and nutritional yeast)


  • 1/31/2 cup pizza sauce
  • 1/2 cup sliced bell peppers
  • 45 cremini mushrooms, sliced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/8 cup vegan parmesan (same recipe as above)


  1. Preheat oven to 450 degrees F.
  2. Place the polenta, olive oil, arrowroot, garlic powder, dried basil and parmesan in the base of a food processor. Pulse until combined; mixture should form a loose, stiff ball.
  3. Lightly spray a round pizza stone or pan (or line with parchment paper). Place polenta dough on top and roll to 1/4-1/2” thick. For ease, I placed plastic wrap over the polenta before rolling, as it will be sticky. Alternatively, you can use your hands or a wet spatula to spread the mixture around.
  4. Place polenta in the oven and bake for 15 minutes. Remove from oven and top with pizza sauce, leaving a slight border. Layer on the toppings, then sprinkle with the parmesan cheese. Place bake in the oven and bake for an additional 15 minutes.
  5. Remove from oven and let rest for at least 5 minutes before slicing.  Slice into squares or slices and enjoy! 

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