Polenta pizza

  • Cook: 70 min
  • Servings: 12



  • 2.5 dl polenta
  • 6 dl vegetable broth
  • 2 tbsp natural Cream Cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tbsp dried basil
  • 1 tbsp dried oregano


  • 150 g natural Cream Cheese
  • 1 tbsp olive oil
  • 250 g fresh spinach
  • 1 onion
  • 10 cherry tomatoes
  • 6 mushrooms
  • 150 g Apetina® Classic Block 10%
  • salt and pepper


Top the pizza with tomato sauce instead of cream cheese, if you prefer


Serve with your choice of a fresh green salad.

Pizza crust doesn’t always have to be the traditional kind. Try an excellent variation with polenta crust; Gluten free and full of taste, making a perfect bed for the season’s veggies.

Unlike some other pizza crusts I have tried, this one is also quick and simple to make. Just make the polenta porridge and season it well. Spread on a baking sheet and bake first by itself so it holds the toppings without getting soft. The taste is the best though, and you may of course vary the toppings to your likings.


Make the crust. Bring the vegetable broth to a boil and whisk in the polenta. Add the rest of the ingredients and keep on stirring until thick and creamy, about 3-5 minutes.

Let cool and set in the refrigerator for ½ an hour. Spread on a baking sheet in about 1 cm thick layer. Bake the polenta crust in 220° about 20-25 minutes, until edges start to crisp.

Peel and chop the onion and slice the mushrooms. Sautee both in olive oil for 2-3 minutes, add spinach and let wilt. Season with salt and pepper.

Spread the cream cheese on top of the slightly cooled polenta crust. Top with the sautéed spinach and cheese cubes. Halve the cherry tomatoes put on top of the pizza. Bake in 220° oven for 10 minutes, then serve.

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