This polenta crust serves as the gluten-free foundation for the toppings of your choice.

Prep Time
30 minutes
Total Time
1 hour
Yield
Feed 2 to 4
Equipment
Chef's knife
Cutting board
Mixing bowl
Wire whisk
Rubber spatula or wooden spoon
2-quart cooking pot
Sauté pan
9-inch skillet
Ingredients
3/4 cup uncooked polenta meal
2 1/2 cup water
1 vegetable or chicken bullion cube
2 tablespoons olive oil, divided
1/2 onion, diced
1 red pepper, diced
1 cup mushrooms, sliced
2 garlic cloves, minced
1 tablespoon Italian seasoning
1 1/2 cup red sauce
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 1/2 cup part-skim mozzarella cheese, grated
1/2 cup parmesan cheese, grated
8 basil leaves, torn
Cooking Directions
Preheat oven to 425 degrees Fahrenheit.
Bring the water and bullion cube to a rapid boil. Slowly add polenta, whisking continuously for about 5 or 6 minutes wt which point the polenta pulls away from the sides of the pot becoming the consistency of thick porridge. Reduce heat to lowest setting.
Add 1 tablespoon olive oil to skillet, lightly coating the bottom and sides. Pour polenta mix into the center of skillet. Using a spatula, spread mix evenly on bottom and along sides. Place skillet on lower rack of heated oven and cook for 25 to 30 minutes, until the crust is golden brown and crisp.
Meanwhile, heat 1 tablespoon olive oil in sauté pan over medium high heat, until it begins to shimmer. Add vegetables and sauté until just tender, about 10 minutes. Add Italian seasoning and cook until fragrant, about 1 minute. Add red sauce, black pepper and pepper flakes and bring to a low boil. Reduce heat.
Combine mozzarella and parmesan cheese in mixing bowl and toss lightly.
Spread red sauce over polenta crust and then add cheese. Top with basil leaves. Place pizza in oven to cook 25 to 30 minutes until cheese begins to turn golden brown. Set oven to broil 1 to 2 minutes. Remove pizza and allow to cool before serving.