Gluten-Free Polenta Crust Pizza & Pizza Towers

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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This couldn’t be much easier to make – unless you just bought a pre-made pizza.  Polenta (the quick cook kind) is done in 5 minutes.  Or – you could buy it like this:

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If you buy it like that – then these are just really glorified English muffin pizzas.  SO EASY!  If you buy instant polenta like this:

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then it comes together in about 5 minutes for a more traditional pizza – like I posted above.  For the towers – you need to chill it in the fridge for a while (30 minutes?) til it sets – like this:

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See?  I just poured it into a container – chilled it – then sliced it up & cut rounds with a cookie cutter (or the top of a glass).  The chilled polenta lasts for days & can be used to make little pizzas on the spur of the moment.

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I added a TBS or two of fresh thyme to my polenta as it cooked.  This is totally optional.

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So – calling this a recipe is overstating things.  I used some homemade red sauce that I had around.  You can use your favorite recipe (I have a 5-Minute arrabiata here & also a marinara) or a jarred version.

I used a combination of fresh mozzarella & Parmesan.  You can use any cheese or any other pizza toppings you desire.  I added fresh basil (and I recommend this as it really does add a lot) and a few sprigs of arugula.  Both of these are optional.  I found the larger pizza to be a bit more moist than I would have preferred so I really suggest the little mini pizzas over the larger one – even if you do not care to present them in tower form.  I’ve been popping little cookie-sized pizzas into my mouth all weekend.  I recommend it highly!

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Gluten-Free Polenta Crust Pizza & Pizza Towers

INGREDIENTS

Polenta (either pre-made or instant made as the package instructs)

Fresh thyme – optional (add to the polenta as it cooks)

Tomato sauce and/or sliced fresh tomatoes

Pizza cheese

Crushed red pepper (optional)

Fresh basil and/or arugula – shredded as garnish

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DIRECTIONS

Make the polenta & either take a portion & spread it into a 1/4 inch pizza crust on a greased sheet or pan covered in parchment paper.  Cook at 450 degrees for about 10 minutes or until the edges crisp.

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Top the pizza with sauce, tomatoes & cheese & cook until the cheese is melted & beginning to brown.  Garnish with basil and/or arugula & eat it up!  OR!

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Chill the polenta until it is firm (maybe 30 minutes – or overnight).  Slice it to your desired thickness & (optionally) cut it into little rounds.  Or – just open that pre-made tube of polenta and slice that fucker up.

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Place on a greased cooking sheet or on parchment covered pan.  I then doused mine with crushed red pepper.

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Bake these at 450 degrees for about ten minutes & then top them with sauce & cheese.

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Then bake until they look done to your eye.

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You can garnish them with basil & arugula & serve them like this or let them cool for about a minute & stack them.  You will likely need a toothpick spiked through the center to keep them from sliding into a gooey mess.  Whatever you decide – pop open a bottle of wine & get your munch on!

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One thought on “Gluten-Free Polenta Crust Pizza & Pizza Towers

  1. My sister likes to cook pizza and I like to eat it. Our standard set for pizza is the following: tomatos, mushrooms, sausages, cheese, ketchup, maionnaise and sometimes shrimps. I’m very interested in your way of cooking pizza. Looks unusual and nice:) Of course, everything is done perfectly. Thanks, Christine!!!

    Like

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