Mexican Polenta Pizza


I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.

Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well.

Buen Provecho!

Mexican Polenta Pizza
Cook time
Total time
Serves: 2-4
  • 3 cups water
  • 1 cup polenta grits
  • 1 cup enchilada sauce (recipe in enchilada link above)
  • 2 Tbsp olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Toppings of choice: I used ½ red onion, 1 poblano pepper, ½ cup corn, 1 cup black beans, 6 oz mushrooms, ½ cup jalapenos
  1. Bring water to boil in a large pot. Slowly stir in the polenta grits and bring to a boil. Reduce heat to simmer and stir frequently for 15 minutes.
  2. Meanwhile, preheat oven to 350 and line two, 8-inch round pans with parchment [or wax paper].
  3. Add salt, pepper and olive oil to polenta. Mix well and spread half of the polenta in each pan with a spatula being sure to spread evenly. You can also make one thicker crust pizza.
  4. Place in the freezer for 15 minutes.
  5. While pizza is freezing, sautee topping in a pan coated with olive oil (I heated everything but jalapenos).
  6. Once polenta is hardened, remove parchment paper and transfer pizza crust to pizza stone or baking sheet. Add sauce and toppings and bake in oven for 15-20 minutes or until crust is warm. Heat longer to get a more crispy crust.


Enchilada sauce recipe found here.

Picture is shown topped with Vegan Parmesan Cheese.

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