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polenta pizza

Best Polenta Pizza

A Gourmet Twist on a Classic Favorite Pizza is a beloved dish worldwide, and its versatility allows for endless creativity in the kitchen. One such innovative take on the classic pizza is the Polenta Pizza, which swaps out the traditional dough for a delightful polenta crust. This recipe not only offers a gluten-free alternative but also introduces a unique texture and flavor profile that will impress any pizza aficionado.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Course Main Course, Main Dish
Cuisine American
Servings 4
Calories 228.4 kcal

Ingredients
  

Tomato Sauce

  • 1 lb. Heirloom Tomatoes
  • Sea Salt
  • 8 Garlic cloves
  • 2 tbsp Basil
  • 2 tbsp chives
  • 2 tbsp sage

Polenta Pizza Crust

  • 1 roll of polenta
  • Avocado Oil

Cashew Herbed Topping

  • 3/4 whole lemon juiced
  • 1 cup cashew pieces
  • 1 tsp sea salt
  • 1 tbsp basil you can use the squeeze tube basil
  • 1/4 water

Pizza topping

  • 1 can Artichoke hearts in oil drain out oil well
  • 1/2 Mozzarella Cheese Ball
  • 1/2 Canned Olives 12oz

Instructions
 

  • Preheat oven to 350

Tomato sauce

  • Cut all heirloom tomatoes in quarters and take garlic cloves out of their skins
  • Place on Oven sheet and splash with oil making sure to coat all sides
  • Roast for 30 minutes
  • After they are finished in the oven, drop into the blender you mixed the cashew herb and pulse blend to make a pizza tomato sauce topping.

Cashew Herb

  • While the tomatoes are in the oven, take lemon juice, cashews, sea salt, basil and water and drop it into the blender
  • Pulse until semi smooth

Putting the rest together

  • Cut the polenta into 1/4 inch circles and spread on same oven sheet the tomatoes were roasted on. There should be enough oil left over coating the pan.
  • Drop a bit of tomato sauce on each polenta circle
  • Slowly spoon the cashew herb topping on top of the sauce on each circle
  • Slice up the artichoke hearts into strips and place them on top of the herb topping
  • Spread out chopped up olives around the circles as well
  • Top them all off with thin slices of mozzarella cheese
  • Drop back in the oven for 20 minutes
  • The cheese should be melted, veggies heated through and the polenta should be soft.
  • Take oven of the oven and server immediately.

Nutrition

Calories: 228.4kcalCarbohydrates: 18.7gProtein: 8.3gFat: 15.5gSaturated Fat: 2.9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 7.8gCholesterol: 1.3mgSodium: 603.9mgPotassium: 555.6mgFiber: 3.4gSugar: 5.5gVitamin A: 1096.1IUVitamin C: 29.4mgCalcium: 76.3mgIron: 3.1mg
Keyword Polenta Pizza, polenta pizza crust, Vegetarian
5 from 1 vote