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Although I'll never give up my beloved pizza dough, this polenta crust pizza is a fun, wholesome way to serve pizza for dinner. The crust is full of fiber, thanks to it being whole-grain. (Bonus: It's also gluten-free!) But beyond all the small ways this polenta pizza can help you meet your goals, whatever they may be, the most important thing to note is that it's absolutely delicious.

A gluten-free, whole grain way to bring pizza to the table

I love a bowl of creamy polenta, preferably topped with meaty ragu or a load of beans. But as far as making stuff, I find the bag in my store never seems to exhaust. This poulenta cheese pizza is how I win on all fronts. Now there is a great dent in that bag in the store.

The crust needs some time to install in the fridge before adding the layer. It can prepare a few days ahead of time so it's ready for you when you need it.

While this is a bit of a discussion issue in the world of pizza, trust me here - this pizza is definitely more than a knife and fork. Polenta is a beautiful and exciting crust, but it will not be as fixed as that of the corner shop. It's different, but I argue this is what makes it extra special.

Oh, feel free to experiment with the other class here. Onions with caramel, pepperoni, grilled mushrooms, or roasted eggplant are just some ideas to get you inspired. Now, go your way and make some paulenta pizza!

Ingredients

Serves 4 to 6
_ For the polenta:

• 1 tablespoon olive oil
• 4 cups water
• 1 teaspoon salt, plus more for seasoning
• 1 cup polenta
  _For the pizza:
• 1 tablespoon olive oil, divided
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 cloves garlic, thinly sliced
• 1 1/2 cups cherry or grape tomatoes, halved
• 1/4 cup grated Parmesan cheese
• 1/8 teaspoon red pepper flakes (optional)
  Kosher salt
• 1/4 cup coarsely torn, loosely packed fresh basil leaves

Make the polenta: Brush a rimmed baking sheet with the oil and set aside.

Bring the water to a boil in a medium saucepan over medium-high heat. Whisk in the salt and polenta. Reduce the heat to low and whisk the polenta continuously until slightly thickened and no longer sticking to the bottom of the pan, 2 to 3 minutes. Cover and continue cooking, stirring and scraping the sides of the pan every 10 minutes, until the polenta is soft and creamy, 25 to 30 minutes total.

Pour and spread spread the polenta out onto the prepared baking sheet into a circle about 1/3-inch thick. Cover with plastic wrap and transfer the baking sheet to the refrigerator and chill until firm, at least 1 hour or overnight.

Make the pizza: Arrange a rack in the middle of the oven and heat to 450°F.

Remove the baking sheet from the refrigerator. Drizzle 1/2 of the the oil onto the polenta crust. Bake until it begins to crisp around the edges, about 15 minutes.

Remove from oven and top with the mozzarella, garlic, tomatoes, Parmesan, and red pepper flakes, if using. Sprinkle lightly with salt and drizzle with the remaining 1/2 tablespoon of oil.

Bake until the cheese is melted and bubbling, 10 to 12 minutes. Remove from oven, let rest for 5 minutes, and top with fresh basil before cutting and serving.

Recipe Notes

• Make ahead: The polenta can be cooked up to 4 days ahead, poured onto the baking sheet, and stored in the refrigerator.

• Storage: Leftovers can be stored in an airtight container for up to 4 days.