Recipe: Spring Veggie Polenta Pizza


I love pizza. I really love eating pizza when it’s guilt free and crammed with lots of veggies. It’s an added bonus when I see my kids chowing down delicious, healthy, clean food. So goodbye refined flour crust and hello herbed polenta. Here’s how to whip yours up.

Recipe: Spring Veggie Polenta Pizza


  • 1 cup polenta or cornmeal
  • 1.5 cup milk (I use organic whole milk, but you can use any kind, including soy or rice or coconut milk)
  • 1.5 cup stock (veggie or chicken) or water
  • 1 T butter or olive oil
  • 1 pinch of salt
  • 1 t Italian Seasoning
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/2 t dried oregano
  • 1/4 cup pesto or pizza sauce (your personal preference)
  • 1 cup shredded mozzarella cheese

Toppings (your choice of course, but here’s a spring option):

  • 4-6 asparagus spears, chopped in 1.5 inch pieces and sliced in half
  • 1 leek, cleaned well and sliced in very thin rounds
  • 1/2 cup spinach, chopped in thin ribbons
  • 3 mushrooms, chopped
  • small handful of shredded Parmesan cheese
  • Optional: 1 cup cooked chicken, diced or shredded


  1. In a medium saucepan heat milk, stock (or water), butter/olive oil and a pinch of salt just to boiling.
  2. Turn heat to low and add polenta and spices while stirring constantly to thoroughly mix.
  3. Once it begins to thicken (takes less than a minute), turn off heat and pour into a greased pan of your choice. I use an 11′ round stone pie dish, but any casserole dish or cake pan will work (the depth of the polenta will vary depending on the size of your dish).
  4. Preheat oven for 450 degrees
  5. Place the polenta in the freezer for 20 minutes.
  6. Brush polenta top with a little olive oil and bake for 20 minutes.
  7. Take out of the oven and top the pizza: sauce, cheese, selected toppings.
  8. Bake for 8-10 more minutes.
  9. Top with a little Parmesan cheese and serve warm.

Preparation time: 30 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

IMG_3746  Polenta “Crust” IMG_3739  Spring Toppers IMG_3806  Piece of Pie!

This recipe is so versatile.  You can adapt the pizza to whatever you have available for toppings.  If you are looking for a lovely vegan version, check out, where the inspiration for this recipe originated.

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4 thoughts on “Recipe: Spring Veggie Polenta Pizza

  1. Pingback: Happy Two Month Birthday to the Lean.Green.Kitchen Blog! - Lean.Green.Kitchen

  2. Thank you so much for sharing the results of this recipe! Yours looks SUPER delicious! Good work and thanks for the credit. You rock and this made me officially hungry!!
    ~Bella @

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