Pizza is the best meal for a lazy weeknight (or any night for that matter). Unfortunately, making fresh pizza dough is almost always too time consuming and exhausting for the work week. That doesn't mean we have to forgo our pizza cravings (and let's be honest, they happen OFTEN). This recipe is perfect for the busy cook who still wants a delicious homemade meal. Polenta is an easy to prepare crust substitute that also happens to be gluten free; use simple heirloom tomatoes for a lighter option or layer on your favorite go-to toppings. The possibilities are endless!
Add 3 cups of water to a medium saucepan with about 1 teaspoon of salt. Bring water to a boil, then whisk in 1 cup of polenta and reduce heat to medium-low. Stir regularly until mixture thickens, about 5-7 minutes. Once polenta is thick, pour onto a greased baking sheet (do not use parchment for this!) and form in an oval. Use a silicon spatula to spread polenta evenly into your desired thickness and pizza shape. Cool for 10 minutes in the freezer.
While polenta is cooling, prep your herbs and toppings. Add pureed tomatoes to a medium saucepan with half the oregano, 2 crushed garlic cloves and plenty of salt. Let this stew for 7-10 minutes or until fragrant. Set aside to cool.
Once polenta is set, pour the tomato sauce evenly over the crust. Preheat oven to 425 degrees. Layer on the sliced mozzarella and heirloom tomatoes evenly. Top with the last two garlic cloves (minced), oregano, basil, lemon zest and plenty of salt and fresh ground pepper. Bake in the oven for 20-25 minutes or until edges are browned and sauce is bubbling. Serve immediately and enjoy!
INGREDIENTS (Serves 4):
About 1lb. heirloom tomatoes, thinly sliced
1/2lb. mozzarella, thinly sliced
28 oz san marzano pureed tomatoes
1 oz fresh basil
1 lemon, zest only
1 oz fresh oregano
1 cup polenta
3 cups water
4 cloves garlic
Sea salt and freshly ground pepper to taste
p.s. Looking for more gluten free pizza crust options? Why not try our chickpea and fava bean socca!