Ready to get started on a gluten-free diet? Try a twist on a favorite – polenta pizza! (What’s polenta, you ask? Yellow or white cornmeal that can be used in a variety of ways, including making gluten-free pizza crust!)
-1 cup of polenta
-1 tablespoon olive oil
-4 cups water
-1 teaspoon salt
-Desired pizza sauce and toppings
Brush a round baking sheet with olive oil and set to the side.
Bring the water to a boil over medium heat. Whisk in the polenta and salt.
Reduce to low heat and whisk 2 to 3 minutes, until mixture is thickened and not sticking to pan.
Cover and cook on low for 25 to 30 minutes, stirring every 10 minutes.
Pour the mixture onto the prepared baking sheet and spread to desired thickness.
Cover with plastic wrap and chill in the refrigerator at least one hour until firm. You can also chill overnight.
Once firm, bake the polenta crust at 450°F for 15 to 20 minutes, until edges begin to crisp.
Cover the polenta crust with your favorite sauce and pizza toppings. (Some ideas: olive oil, mozzarella cheese, cherry tomatoes and basil, or pesto sauce with grilled chicken and parmesan cheese.)
Bake pizza at 450°F until cheese is melted, about 10 to 12 minutes. Let rest for 5 minutes, and enjoy!