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!!

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. 

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.

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

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

Print this!

Polenta Pizza 

vegan, gluten-freee // 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!

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.

Happy Friday!

Ashley

pizza pan bread

Okay, I know what you’re thinking.

What a cop-out recipe.

You just took Monday’s pan bread slapped on some sauce + cheese and called it a day.

Now really.

Would I do that to you?

On a weekday? 

Maybe on a Saturday but not on a Wednesday.

On a Wednesday I’ll at least give you something semi-new.

While very similar something sets this apart from the basic pan bread.

It’s thicker, more bread like, and not rollable.  [you know, rollable…the inability to be rolled]

I doubled the amount of flour, added a few herbs, doubled the amount of egg, but kept the milk amount the same.  This helped to make a sturdier base perfect to house pizza toppings.

I was determined to make a gluten free pizza crust, requiring no yeast, and one that cooks in under 10 minutes.

I was also determined to do this, because when we were up in Steamboat this past weekend we were set on having a pizza night.  After making a few calls to see if gluten free crust was available we got our orders ready to go. 

After hearing the total bill I asked how much the GF pizza cost.

NINETEEN DOLLARS

I about fell over.  Gluten free pizzas are typically $2-3 more than regular pizza.  They usually come in a medium size only and are always thin crust.  $12-14 is typical.  $19 is NOT, but the order was made and we were all starving. 

As soon as we picked up the order I ripped open the box to check out my pie.

My nineteen dollar pie with 1 topping turned out to be 7” in diameter and paper thin. 

Blast!!!  Good thing I always pack snacks.

While the following pizza is about the same size as my $19 rip off I can guarantee it cost less than $1 to make.

It also tastes better and is quicker than pick up or delivery.

A win, win, win.

Pizza Pan Bread

vegan, gluten-free // makes 1 pizza

• 1/2 cup gluten free flours [for this version I used 3 Tablespoons oat flour, 3 Tablespoons millet flour, 2 Tablespoons raw buckwheat flour]
• 1 large egg, whisked
• 1 Tablespoon unrefined coconut oil
• 1/4 cup milk of choice
• 1 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• black pepper
• pizza toppings

1. Heat an oven safe pan [10”] over medium with the oil. 
2. In a small bowl, whisk the flour, egg, milk, oregano, garlic, salt + pepper until just combined.
3. Pour the batter into the heated pan and carefully spread into about an 8” circle.  You want a little room on all sides of the pan.
4. Preheat your oven to broil.
5. Cover the pan and let cook 3-4min until golden brown. [Covering helps the top to cook, making it much easier to flip.]
6. Carefully flip with a large spatula and cook uncovered for 2-4min, until golden brown.  The bread should be completely firm and crispy around the edges.
7. Top with sauce and any pizza toppings you would like.
8. Place the pan [if it’s oven safe] into the oven on the top rack and broil until the cheese is bubbly.
9. Slice + serve.

tips/substitutions:  Using any flour combination of oat, millet, quinoa, buckwheat, corn, etc. should work.  The batter should be pourable, but not runny.  You can also sub 1/4 cup white flour and 1/4 cup whole wheat flour, but add 1-2 Tablespoons more milk.  [Made that version for Chris.]  Use any high heat oil to cook with in the pan.  If you don’t have an oven-safe pan, transfer the cooked dough to a baking sheet for broiling.  You can make multiple crusts and refrigerate or wrap tightly and freeze.  However, once the pizzas are made with sauce, they’re best if eaten right away.

For a similar crust, that is vegan and gluten free, check out my buckwheat millet pizza crust. 

If you’re looking for a thicker GF quick bread then the original pan breads leave out the spices and use this recipe.  Perfect for quick sandwiches on the go!

Looking for sauce in a hurry?  Tonight I took about 3-4 Tablespoons tomato paste, about 2 Tablespoons water, a large pinch of oregano + salt, a small pinch of garlic powder + pepper, stirred it together and topped the crust.  EASY!

Pizza in 10 minutes?

Best $19 lesson I’ve ever learned.

Ashley