Polenta Crust Pesto & Goat Cheese Pizza (Gluten-Free)

Celiac.com 09/20/2025 - Polenta, a dish with humble roots in Northern Italy, has long been a staple for its versatility and comfort. Traditionally served soft and creamy as a porridge, polenta also transforms beautifully when chilled and baked, forming a golden, naturally gluten-free crust. This recipe takes that old-world tradition and gives it a modern twist—turning polenta into the base for a rustic, gourmet-style pizza.

By combining creamy goat cheese, herbaceous pesto, tangy sun-dried tomatoes, and the buttery crunch of pine nuts, this polenta crust pizza delivers an unforgettable mix of flavors and textures. It’s a perfect example of how gluten-free eating doesn’t have to compromise on taste or creativity. Whether you’re hosting a dinner party or just want a fresh spin on pizza night, this dish brings elegance and ease to the table.

Ingredients

For the Polenta Crust:

• 1 cup cornmeal (medium grind)
• 3 cups water
• 1 teaspoon salt
• 1 tablespoon olive oil (plus more for brushing)
• ½ teaspoon black pepper
• ¼ cup grated Parmesan (optional for added flavor)

For the Toppings:

• ½ cup gluten-free basil pesto
• 4 oz goat cheese, crumbled
• ¼ cup sun-dried tomatoes (oil-packed), chopped
• 2 tablespoons pine nuts
• Fresh basil leaves, for garnish (optional)

Instructions

Prepare the Polenta Crust:

1. In a medium saucepan, bring 3 cups of water to a boil. Add salt.
2. Gradually whisk in the cornmeal, reducing heat to low. Stir constantly for 10–12 minutes, or until the polenta is thick and pulls away from the sides of the pan.
3. Stir in black pepper, olive oil, and Parmesan if using.
4. Pour the hot polenta into a greased 10–12 inch round pan or pizza tray lined with parchment. Smooth evenly with a spatula to form a crust about ½ inch thick.
5. Let the crust cool to room temperature, then cover and refrigerate for at least 1 hour until firm (can be made ahead).

Bake the Crust:

1. Preheat the oven to 425°F (220°C).
2. Brush the top of the chilled polenta crust with olive oil.
3. Bake for 20–25 minutes, or until edges are golden and the crust is slightly crisp.

Add the Toppings:

1. Remove the crust from the oven. Spread pesto evenly over the surface.
2. Dot with crumbled goat cheese and scatter chopped sun-dried tomatoes.
3. Sprinkle pine nuts evenly across the top.
4. Return to the oven and bake for another 8–10 minutes, just until everything is warmed through and cheese is softened.

Serve:

1. Remove from the oven and let cool for 5 minutes.
2. Top with fresh basil leaves if desired. Slice and serve warm.

Conclusion

Celiac.com Sponsor (A12):
This polenta crust pesto and goat cheese pizza is more than just a gluten-free alternative—it's a celebration of rich flavors and rustic ingredients. The crisp edges of the polenta, the punch of basil and sun-dried tomatoes, and the creamy tang of goat cheese make this dish truly memorable. Whether you're gluten-free by necessity or by choice, this pizza is proof that comfort food and gourmet style can happily coexist. Enjoy it as a centerpiece meal or a unique appetizer that sparks conversation and satisfaction alike.