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5.0 from 36 votes

Vegan Polenta Pizza Crust

This vegan polenta pizza crust is quicker to make than wheat dough with the added benefit of being gluten free too!

Prep Time
20 mins
Cook Time
20 mins
Refrigeration Time
30 mins
Total Time
50 mins
Servings: 4 Servings (Makes one 12 inch Pizza)
Calories: 167 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 cups low sodium vegetable broth
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 1 cup corn meal
Optional Toppings
  • tomato sauce
  • meltable vegan cheese
  • red onion sliced
  • bell pepper sliced
  • mushrooms sliced
  • black olives sliced
  • fresh basil for garnish

Instructions

    Cup of Yum
  1. Line a 12" round pizza tray with parchment paper and set aside. Have another sheet of parchment paper ready to place on top of your dough for rolling. This one doesn't need to be round.
  2. In a medium sauce pan, add the stock and seasonings and bring to a low boil over medium/high heat. Once boiling, add the corn meal and whisk continuously until thick. This will happen quickly, about 20-30 seconds, so make sure you're ready.
  3. Transfer the dough to the center of your round sheet of parchment paper and place the other sheet on top. You may want to work on a cutting board as the mixture will be hot. Use a rolling pin to evenly roll and stretch the dough to the edges of the sheet. Work quickly, as the dough will be harder to stretch as it cools. It doesn't need to be perfect. Slide it onto the pizza tray and set it aside.
  4. Preheat the oven to 425 degrees F convection bake. Then prepare your toppings. For toppings like onion, peppers or mushrooms precook them to release their water and prevent your crust from getting soggy.
  5. When the oven is hot, bake your polenta pizza crust for 20 minutes, then remove from the oven and use the parchment paper to very carefully flip the crust over. Discard the paper and return the crust to the oven for 10 more minutes.
  6. Remove from the oven and add all your toppings. I like tomato sauce, shredded cheese and sautéed veggies. Switch the oven to broil and return the topped pizza to the oven for 1-2 minutes to brown your toppings and melt your cheese. Watch carefully to prevent burning! If using fresh basil, add this at the end as a garnish, do not cook it with the basil.

Notes

  • Use parchment paper on your pizza pan to assist in flipping the crust after the first  bake time.
  • Top your pizza with any toppings you'd like but make sure to precook your veggies to release the water and lighten the load, so that your crust won't get soggy.
  • Nutritional information is for one fourth of the pizza crust and does not include optional toppings.

Nutrition Information

Calories 167cal (8%) Carbohydrates 32g (11%) Protein 5g (10%) Fat 2g (3%) Sodium 179mg (7%) Potassium 249mg (7%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 12IU (0%) Vitamin C 7mg (8%) Calcium 11mg (1%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Servings (Makes one 12 inch Pizza)

Amount Per Serving

Calories 167

% Daily Value*

Calories 167cal 8%
Carbohydrates 32g 11%
Protein 5g 10%
Fat 2g 3%
Sodium 179mg 7%
Potassium 249mg 5%
Fiber 5g 20%
Sugar 2g 4%
Vitamin A 12IU 0%
Vitamin C 7mg 8%
Calcium 11mg 1%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.