Deep Dish Baked Polenta Pizza

by | Updated: December 4th, 2016 | Read time: 2 minutes

You’ve made pizza from traditional dough, from gluten-free dough and from whole-wheat flour. You’ve even made a personal-sized pie with an English muffin and tortilla wrap when you were in a hurry or had to feed little mouths. But you’ve never made pizza like this before. Baked polenta, or cornmeal, creates a crispy golden crust that’s naturally gluten-free with a rich, buttery flavor. Using the timeless Italian staple, you’ll create a deep-dish dinner that raises the bar…and the toppings!

Baked Polenta Pizza Recipe with Blue Plate on Wood |

Polenta Pizza Crust

1 cup tomato-garlic polenta
3-1/2 cups water
1/2 cup shredded Parmesan
1 Tbsp. Vitacost Extra Virgin Olive Oil
1 yellow onion, diced
1 Tbsp. chopped garlic
Dash of Vitacost Organic Cayenne Pepper

Pizza Toppings

1 lb. low-fat ground beef (can use turkey or chicken)
1 packet mild taco seasoning
1 cup pizza sauce (or to your liking)
1 can (4 oz) sliced crimini mushrooms
1 green bell pepper, sliced
1 purple onion, sliced into rings
Fresh mozzarella cheese


  1. Preheat oven to 425 degrees F and coat a 9-inch spring form pan with non-stick cooking spray.
  2. In a medium bowl, add polenta and Parmesan. Stir to combine.
  3. Add polenta to bottom of spring form pan, using hands to gently pat down. Add polenta to sides, as well, going up about 1 inch. Bake 15 minutes, or until crisp and golden.
  4. While polenta is baking, prepare toppings: In a skillet over medium heat, add olive oil, diced onion, garlic and cayenne. Cook until golden brown.
  5. Add meat and heat until cooked through.
  6. Drain off any oil from meat. Sprinkle with taco seasoning to taste.
  7. Spread a layer of pizza sauce over polenta crust. Add meat and remaining toppings, as desired, ending with mozzarella on top.
  8. Bake another 30 minutes, or until cheese begins to brown and bubble.