Gluten-Free Polenta Crust Margherita Pizza
- Notes Gourmandes
- Sep 2, 2020
- 2 min read
Updated: Aug 21
Preparation: 15 minutes + 1 h cooling / Cooking: 30–35 minutes / Servings: 2 to 3
In this recipe, polenta is cooked in broth and unsweetened almond milk, then enriched with grated Parmesan to create a crispier crust. The pizza is topped with a fresh tomato salsa enhanced with garlic and basil. Easy to prepare and absolutely exquisite, this gluten-free version will surprise you with its flavor!
Ingredients
For the crust
2 cups broth
2 cups unsweetened almond milk
1 cup polenta
½ cup grated Parmesan
2–3 fresh basil leaves
Salt & pepper, to taste
1 tbsp. extra virgin olive oil
For the salsa
3 large fresh tomatoes, halved
4 tbsp. extra virgin olive oil
2 garlic cloves, thinly sliced
¼ cup chopped fresh basil leaves
Salt & pepper, to taste
For topping the pizza
4 oz (1 cup) shredded mozzarella
¼ cup grated Parmesan cheese
Fresh basil leaves, chopped
Preparation
Polenta crust: In a large saucepan, bring almond milk, broth, and basil to a boil. Once boiling, whisk in the polenta and stir constantly for 2–3 minutes, until thickened and bubbling. Reduce heat, stir in Parmesan, season with salt and pepper.
Pour the mixture onto a parchment-lined round baking tray. Spread into a circle about ⅓ in. thick. Let cool, then refrigerate at least 1 h until firm.
Salsa: Scoop out seeds and excess liquid from tomatoes. Finely chop, then mix with garlic, olive oil, basil, salt, and pepper. Set aside.
Preheat oven to 450 °F (230 °C). Remove crust from refrigerator, drizzle with olive oil, and bake 20 minutes, until edges are crisp.
Top with half of the cheese, then the salsa, and finish with remaining cheese. Drizzle with olive oil, season.
Bake 10–12 minutes more, until cheese is melted and bubbly. Let rest 5 minutes, sprinkle with fresh basil, and serve.
