My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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polenta pizza

I think I remember polenta pizza being pretty popular about a year or so ago.  Why did it take me so long to make it?  You’d think with my corn, masa harina, cornbread, tamale addiction I would have made this eons ago.  But somehow, that just didn’t happen.

Polenta pizza first timer over here!!

polenta pizza | edible perspective

This is nowhere near traditional pizza crust.  If you want a bread-like, doughy crust, don’t make this.  Instead, make a bread-like, doughy crust.

I’m not really sure how to describe this.  If you’ve had polenta you know what to expect.  If you like polenta, you will like this. 

polenta pizza | edible perspective

If you’re unsure about this whacky version for pizza crust does seeing the toppings help convince you?

I knew how to make polenta.  I knew that it sets up when you place it in the fridge.  So, how hard could this be?

Easy answer.

Not hard.

polenta pizza | edible perspective

The pizza minimalist in me loved the plain cheese mini pizza.

But the no-cheese veggie topped pizza was incredibly hearty + satisfying as well.

polenta pizza | edible perspective

Print this!

Polenta Pizza [serves 3-4] adapted from brown eyed baker’s polenta pizza

  • 1.5 cups coarse cornmeal or polenta
  • 3.5-4 cups water
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • 1/4 teaspoon black pepper
  • pizza toppings: sauce, veggies, cheese, etc.
  1. Line (3) 8” or 9” round pans with parchment paper.  You can also use square pans or make mini pizzas with 4” over-safe bowls, mini pie dishes, or mini soup crocks.
  2. Bring water to a boil and stir in the polenta until combined.  Cook according to package directions [they can vary a bit].
  3. Once the liquid is absorbed, stir in the olive oil and all spices.  Stir in more water if the mixture becomes too thick.  You are looking for a stiff, but stir-able consistency. 
  4. Scoop an even amount into each of the three pans and spread evenly around the pan.  It will be about 1/4 – 1/2” thick and is easiest spread with a silicone spatula.
  5. Set the pans in the fridge for about 30 minutes – 1 hour, until set.
  6. Remove from the fridge and pre-heat your oven to 450*.
  7. Lift the pizzas out by the parchment paper and place them on a large cookie sheet or pizza pan with the parchment still underneath.
  8. Bake for about 25 minutes, flipping once halfway through.  The pizzas should be easily flipped with the help of a spatula.
  9. Pre-cook any veggies while the crust is baking if desired.
  10. Flip the crusts so the top is facing up and layer with sauce and any other toppings you choose.
  11. Broil on low on the top rack for a few minutes until the cheese is bubbly and browned.
  12. Cut and serve.

notes: Easily made vegan with no cheese.  You can also forgo the round or square pans and line a baking sheet with parchment or a silpat mat.  Spread the polenta in any shape you like about 1/4 – 1/2” thick.  Try to keep it no larger than 8-9” as it will be much harder to flip over. 

The 8-9” pizza may seem to small for one person but trust me, they are deceivingly filling!

polenta pizza | edible perspective

I’ve come to love veggie topped pizzas as an adult but will always have a soft spot in my heart [er, stomach] for plain cheese pizza.

polenta pizza | edible perspective

Happy Friday!


Reader Comments (25)

I love polenta, but I usually eat it soft with some veggies and cheese for toppings. I've also seen many polenta pizza recipes around, but never actually made one. I'll have to save this and plan for dinner next week. Also, I hope all the doughnut baking/creating is going well! I'm so impressed that you have time to blog other things while working on your cookbook.
October 5, 2012 | Unregistered CommenterBeth
I was just reading about Polenta in The Everlasting Meal, now I know the first thing I am going to do with it!
October 5, 2012 | Unregistered CommenterAbby@totesdelishblog
ahh I made a version of this awhile back and loved it--made my crust in a pie plate so it was a little more 'deep dish'. thanks for the reminder-need to make again :)
October 5, 2012 | Unregistered Commenternatalie
yeah, i'm a polenta pizza virgin too - with a big fat bag of polenta that i've been trying to figure out how to use! pinning for dinner next week...
October 5, 2012 | Unregistered CommenterHeather
I've never made polenta pizza--but that may change, since these look so great! I think I might have to try cooking an egg on top of one...
October 5, 2012 | Unregistered CommenterEileen
Love this idea! I recently tried making a zucchini crust and was definitely a fan. This sounds great too, I'll have to add it on my to-try list (along with cauliflower crust!)
October 5, 2012 | Unregistered CommenterKatie @ Blonde Ambition
I like polenta. I like pizza. I like youuuu.
October 5, 2012 | Unregistered CommenterKatie
I've never had a polenta pizza, but I love this idea! The pizzas look scrumptious!
October 5, 2012 | Unregistered
Gorgeous lighting in these 'em! I love how simple the pizza looks, but so pretty and sophisticated.
October 5, 2012 | Unregistered CommenterAnge
What a great idea, to change from regular crust!!
I m your new follower, Meriem
October 5, 2012 | Unregistered CommenterSkinnySimpleRecipes
So very interesting! I'm ashamed to admit I've never had polenta:(
Genius! Any change to get more cornmeal and/or corn bread in my mouth is great. :)
October 5, 2012 | Unregistered CommenterAdrienne J
October 5, 2012 | Unregistered Commenterkelsey
Here I am, wondering what to do with my leftover cornmeal and you come up with something like this. Yes! Much thanks.
October 6, 2012 | Unregistered Commenterlauren@thetalkingkitchen
@Natalie - Such a great idea to use a pie pan.

@Meriem - Thanks for saying hello! :)
October 7, 2012 | Registered CommenterAshley
A great idea - and I bet it's really delicious!
October 7, 2012 | Unregistered CommenterPlayful and Hungry
Polenta pizza is one of my favorite meals!
October 8, 2012 | Unregistered CommenterMaria
This looks incredible, polenta is one of my favorite foods, but I usually just buy it pre-cooked in those tubes!
October 8, 2012 | Unregistered CommenterLindsey
My dietitian friend makes polenta lasagna, which kind of reminded me of this. Her recipe:
October 8, 2012 | Unregistered CommenterCandice
I made this for dinner a couple nights ago (although I was lazy and bought premade polenta) and it was soooo good!
October 12, 2012 | Unregistered CommenterTeri {a foodie stays fit}
I've never heard of such a great way to use polenta before! Those pictures make me so hungry - can't wait to try this recipe! Thank you! :)
February 1, 2013 | Unregistered CommenterEm @ Love A Latte
@Em - It's a really fun twist on pizza. Hope you like it!!
February 1, 2013 | Registered CommenterAshley
LOVE polenta! It always makes a large batch, so I enjoy it creamy the first night, then play with the leftovers (sometimes breading then baking small rounds which I top with various yummy things)... tonight my leftover polenta will become pizzas! Thanks!
February 6, 2013 | Unregistered CommenterDjango
haha I have the exact same "corn, masa harina, cornbread, tamale addiction" you described :) I've made cornmeal socca to use as a pizza dough, but never tried polenta! Thanks for the inspiration!
March 21, 2013 | Unregistered CommenterMicha @ blissful bites
This was wonderful! I was only making one so made it in an 8" cast iron skillet which worked well and gave a nice crispy crust. I also added about 1/2 c. of cooked quinoa to the polenta when it was finished cooking to give some extra protein and fiber. Thanks for the great recipe!
October 19, 2014 | Unregistered Commentersirrix

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