Polenta Pizza Crust

This gluten-free polenta pizza crust is a delightful alternative to traditional pizza bases, offering a unique texture and flavor that pairs perfectly with a variety of toppings. Ideal for those seeking a gluten-free meal without sacrificing taste, this crust is a fantastic foundation for creative culinary experimentation.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 4

Ingredients

2 cups water

1 cup yellow cornmeal

1 teaspoon salt

1 tablespoon olive oil

1/4 cup grated Parmesan cheese

1 teaspoon dried Italian herbs

1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

2. In a medium saucepan, bring the water and salt to a boil.

3. Gradually whisk in the cornmeal, reducing the heat to low.

4. Cook and stir continuously until the mixture thickens, about 10 minutes.

5. Remove from heat and stir in olive oil, Parmesan cheese, Italian herbs, and black pepper.

6. Spread the polenta mixture onto the prepared baking sheet, forming a circle about 10 inches in diameter.

7. Bake in the preheated oven for 25 minutes or until golden and firm.

8. Remove from oven, add your favorite toppings, and bake for an additional 10-15 minutes until toppings are cooked.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat in a preheated oven at 350°F (175°C) for 5-10 minutes or until warm.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.