Super Simple Polenta Pizza Recipe (Gluten Free)

At one point in my life, pizza made up approximately 90% of my diet. Nowadays, I’m keen to avoid takeaway chains whenever I can. They’re just not good for you (health or wallet wise!). So to fill my pizza cravings I started making my own. Here’s the thing though: making dough makes me rage. Like, actually raging angry. It sticks to everywhere, takes ages proving and rising and all that gubbins, I just can’t be bothered. So with this recipe I’ve stumbled across a super quick, rage-free base made from polenta! This also makes it Gluten Free so is great for all you intolerants out there. Big shout out to Essential Cuisine who hooked me up with some awesome veggie stock. I bet they didn’t think I’d be making pizza with it!

Total Time

40 mins (depending on topping)

Serves 2 (or 1 if very hungry)


The Base

100g Polenta

400ml Veggie Stock

Sea Salt

20-30g Veggie Parmesan


This is really up to you. I’d always recommend Mozzarella cheese as a starting point then whatever takes your fancy. My favourites are:

Roasted Butternut Squash, Spinach and Goats Cheese


Pesto, Broccoli and Asparagus


 1. So first let’s make that base. Preheat the oven to 200°C. Boil the kettle and combine 400ml boiling water with 1 teaspoon of Essential Cuisine vegetable stock (or 1 stock cube). Pour it into a pan and bring to a simmer.

2. Gradually pour in the polenta, stirring all the while. Lightly simmer until the polenta has absorbed all the moisture and it’s the consistency of thick porridge.

3. Grate in the veggie parmesan and season with salt.

4. Pour the polenta onto a lightly oiled baking tray and spread to your desired thickness (I recommend about 1cm). Put in the oven to firm up for 20-30mins until the edges are crispy.

 5. Now’s the time to get your toppings ready. I pre roasted some Butternut Squash at 200°C for 40 mins which goes really well with goats cheese. You can blanche some broccoli or asparagus for 3 mins then mix with pesto; or go for mushrooms and Stilton! The choice is yours.

6. When you take your base out, arrange your toppings. Less is more with pizza so don’t pile it high, leave the mozzarella room to melt out! Place it under the grill for 5 mins until the cheese has melted. I’d recommend cutting it in half or smaller before lifting it off the tray.

There you go! Pizza with less guilt, less time and less rage!


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Veggie LAD


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