Chef Joey'S Polenta Crust Pizza Recipe

Name: Chef Joey'S Polenta Crust Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (18 ounce) package polenta (pre-cooked); 2 teaspoons italian seasoning (divided); 1 tablespoon filtered water; 1 tablespoon arrowroot; 2 tablespoons wheat flour; 1 teaspoon garlic powder; 1/2 cup romano cheese (grated); 4 slices smoked tempeh (cut into small pieces); 1 cup prepared spaghetti sauce (You could also use pizza sauce); 1/2 cup broccoli, heads (thinly sliced); 3 scallions (cut in small slices); 1 roasted pepper (I used the the sweet roasted ones in a jar); 1 cup goat mozzarella cheese (shredded)

Servings: persons

1 (18 ounce) package polenta (pre-cooked)
2 teaspoons italian seasoning (divided)
1 tablespoon filtered water
1 tablespoon arrowroot
2 tablespoons wheat flour
1 teaspoon garlic powder
1/2 cup romano cheese (grated)
4 slices smoked tempeh (cut into small pieces)
1 cup prepared spaghetti sauce (You could also use pizza sauce)
1/2 cup broccoli, heads (thinly sliced)
3 scallions (cut in small slices)
1 roasted pepper (I used the the sweet roasted ones in a jar)
1 cup goat mozzarella cheese (shredded)

1
Preheat your oven to 450'F.
2
Spray a 12 inch pizza pan with oil.
3
Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
4
Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
5
Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
6
Bake it in your preheated oven for 15 minutes.
7
While its cooking, cut up your broccoli heads, scallion and pepper.
8
When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
9
Put back into the oven for 25 minutes.
10
Remove when done, let stand for 5 minutes before serving.
11
Bon Appetit!

183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (18 ounce) package polenta (pre-cooked), 2 teaspoons italian seasoning (divided), 1 tablespoon filtered water, 1 tablespoon arrowroot, and more.

Yes, Chef Joey'S Polenta Crust Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Joey'S Polenta Crust Pizza

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions