Italian Polenta Pizza

Ingredients for the Polenta Crust

  • 1/2 cup polenta (Corn Grits)
  • 1 1/2 cup water
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon black pepper
  • 1 TB Nutritional Yeast

Ingredients for the Toppings

  • 2 TB Chopped Fresh Italian Parsley
  • 1 TB Chopped Fresh Basil
  • 2-3 Ripe Red Tomato Slices
  • 3 TB California Ripe Black Olives (rinsed and sliced)


  1. Preheat the oven to 415°F.
  2. In a pot, bring 1 1/2 cups of water to a boil, then add the dry polenta. Reduce to low heat, stirring, for 3-5 minutes until water is absorbed. Allow it to cool for about 10 minutes as you mix in the spices and nutritional yeast.
  3. Spread the cooled polenta mixture on a parchment (or silpat) lined baking sheet. It will be very sticky (I used my fingers to shape it, but you can use a rubber spatula).
  4. Now top the polenta crust with the prepared toppings. Place in the oven and bake for 20 minutes.
  5. Remove, let cool just a bit, and serve. This is great eaten hot or cold!