Polenta pizza crust with creamy avocado pesto! The crust for this pizza is made with just polenta — no added flours — that has been seasoned with Italian herbs and just a dash of hot sauce. The creamy avocado pesto is made from fresh basil and roasted hazelnuts and then it's all topped with spicy arugula and fresh peas. Perfect for spring, but feel free to add your favorite veggie toppings.

Polenta Pizza With Avocado Pesto [Vegan, Gluten-Free]



Cooking Time




For the Crust:

  • 18 ounces pre-cooked polenta
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon salt

For the Sauce:

  • 1 avocado
  • 1 cup (packed) basil leaves
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/3 cup roasted hazelnuts (or another nut)
  • Juice of 1/2 a lime

For the Topping:

  • 1/2 cup peas, cooked
  • 3 small sweet peppers
  • A few grape tomatoes
  • A handful of arugula
  • 2 tablespoons hemp seeds


  1. Pre-heat oven to 350°F.
  2. Crumble the polenta in a medium bowl and add all the crust ingredients and mix.
  3. Spread the crust mix into a small iron-cast pan or oven pan. Bake for 20 minutes.
  4. Put all the sauce ingredients in a food processor and pulse a few times to get a coarsely textured sauce.
  5. Take out the polenta crust from oven and let cool.
  6. Add the sauce and toppings.