If truth be told, I am a fan of gluten. A big fan. I love bread. Boules, baguettes, brioche, croissants, bagels, ciabatta, naan, focaccia, pita, sourdough, english muffins…and of course, pizza dough. I’m even one of those people that will eat your crusts if you leave them on your plate.
In fact, in my opinion, it is the crust that makes the pizza. It’s the foundation. And if the foundation is shaky, the house will fall. Start with a good foundation, and you will have lasting success in houses and in pizza.
I have talked a lot about using pizza dough as a canvas for painting a flavor palette. This is a practice in which I believe. I also believe that changing up that canvas to better complement your toppings is a good idea. That’s why I offer a few different pizza dough recipes. Sometimes your perfect pie might have a cauliflower crust, or sometimes it might be polenta, or even sweet potato.
In this case, it’s polenta. Polenta is essentially ground corn. You can cook it creamy, like a porridge, or you can cook it so it’s more firm. In it’s firmer state, it can be used as a base for other things. You can even slice, grill it, and top it with things like smoked salmon or brie for appetizers. Yum!
You can also spread it onto a baking sheet, chill it, and then use it as a base for pizza toppings. It is this last use of polenta of which I am most fond. Let me be clear: it does not taste like pizza dough. It does not look like pizza dough. It’s a completely different animal and brings with it it’s own set of flavors and textures.
Polenta pizza dough is:
- slightly sweet because it’s made from corn
- a little “gritty” so it has some texture to it
- easily flavored with seasonings like salt, paprika, pepper, etc.
- Gluten free!
- Incredibly easy to make
Polenta pizza dough is not:
If you are on a gluten-free diet, I recommend this as a very easy gluten-free pizza dough option. I like it especially on my Corn and Cheddar Pizza, but it would also pair well with toppings like:
- Sausage and Broccoli Rabe
- Pesto and Eggs
- Cherry Tomatoes and Goat Cheese
Give it a try and let me know your thoughts in the comments!Print
A polenta-based pizza dough that is as easy as it is versatile!
- 3 ½ cups water
- 1 ⅓ cups Quick Cooking Polenta
- 2 tbsp Extra Virgin Olive Oil
- ⅛ cup chopped, fresh parsley
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- In a saucepan over medium-high heat, bring the 3½ cups of water to a boil. Add the salt.
- Slowly add 1⅓ cups quick cooking polenta to the boiling water, and stir. Reduce the heat, and continue stirring for about 5 minutes, until thickened.
- Pour in 2 tablespoons of olive oil and stir to incorporate. Add the chopped parsley and freshly ground black pepper (to taste). Stir to combine.
- Remove from the heat and prepare a baking sheet lined with parchment paper. Using a spatula (a silicone spatula works the best) to spread the polenta evenly onto the prepared baking sheet.
- Cover and refrigerate for about an hour to set the polenta. You can also chill it overnight.
- OPTIONAL: For extra crispy crust, heat the oven to 450°F. Bake the polenta crust (before topping it!) in the oven for about 25 minutes, or until slightly crispy on top. Remove from the oven, and apply your pizza toppings!
Cooking the polenta with chicken or vegetable stock is a great way to add flavor!
Keywords: pizza dough, home made pizza dough, pizza dough with polenta, gluten-free pizza dough