This recipe is perfect if you’re looking for a crispier, less doughy pizza base, or if you simply want to try something different. It’s especially good combined with some roasted vegetables as the topping.

Polenta Pizza [Vegan, Gluten-Free]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


  • 1 cup polenta
  • 2 1/2 cups water
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1tsp mixed herbs
  • 1 tbsp olive oil
  • 4 tbsp tomato puree
  • 1/2 cup water
  • (Or whichever tomato sauce you prefer)
  • Eggplant, zucchini, and other seasonal vegetables


  1. Preheat the oven to 200 degrees C and line a baking/pizza tray with some baking paper. Pour the water into a pan and bring to the boil. Add the polenta and stir until it thickens (about 10 -15 mins). Add the olive oil, salt, pepper and mixed herbs. Let it cool for a minute or so, and then spread it onto the tray. At this point, you could put it in the fridge for about 30 minutes so that it solidifies a bit. Then, bake in the oven for about 15-20 minutes until nice and crisp.
  2. Meanwhile, boil 1/2 cup water and add 4 tbsps tomato puree to make the sauce. You can add more if you’d prefer it to be thicker.
  3. Take out the pizza base and spread the tomato sauce over it. Add your toppings, sprinkle with some fresh or dried herbs, and bake for another 10-15 minutes. Perfect served with a fresh salad or even just on its own.


    This site uses Akismet to reduce spam. Learn how your comment data is processed.