Spicy Polenta Pizza Crust

Not just another "gluten-free option," this Spicy Polenta Pizza Crust is full of flavor, easy-to-make, and holds up under a load of pizza toppings! (It's perfect for our Shrimp & Grits Pizza, too!)

For the past few weeks, I have been kicking around the idea of making a polenta-based pizza. I have all kinds of ideas about what to put on top of the corn-base crust (I'll be sharing one of my favorites next week!) but first I had to come up with a tasty, dependable, easy-to-make crust. A pizza crust that isn't just a "gluten-free alternative" (and to be clear, I'm not GF). I wanted a crust that could stand up flavor-wise to traditional crust, and hold up to a pile of toppings without crumbling. I'm super happy with how it turned out on all counts.

(Technical Point: Before any "Polenta Purists" start calling me out, let me clarify: I know this crust isn't technically "polenta." It's actually more of a Polenta-Meets-a-Giant-Johnny-Cake, but that is simply too long to put in a recipe title, so let's just go with "polenta" and call it good, ok?)

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We developed this cornmeal-based pizza crust recipe especially for our Shrimp & Grits Pizza, but it is hearty enough to stand up to any mountain of toppings you want to throw on.

As you can see from the pictures, we make this recipe in our cast iron griddle, which is (IMHO) the best tool for the job. Cast iron is basically nonstick - as long as you keep it well-seasoned, which is a non-issue if you cook with it regularly. (Plus, you can avoid all those all those mysterious lab-created non-stick chemicals that can become toxic and break down at high temperatures.)

Cast iron is generally relatively inexpensive, by cookware standards. Moreover, it will last you a lifetime: I've even heard of people handing their down to children or grandchildren at the end of life.

One final word about cast iron: if you find a cheap second-hand pan that looks rusted and lost, grab it and run home fast! With a little elbow grease and some patience, you will have beautiful, shiny new pan in no time. (Here's a great tutorial on "Reviving Old Cast Iron.")

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How to Make Spicy Polenta Pizza Crust

NOTE: This recipe makes exactly enough pizza crust "batter" to make one 10-inch pizza. If your skillet is larger or smaller, adjust amounts accordingly.

Preheat oven to 400°F.

Make the Batter

In a large bowl, whisk together cornmeal, flour, salt, baking powder, spices, brown sugar, and salt.

In a medium saucepan, heat milk and butter over medium heat until tiny bubbles begin to appear around the edge of the pan. Remove from stove and stir until butter is completely melted.

Add the hot milk mixture to the dry ingredients and stir to blend. Whisk in the beaten egg and thoroughly combine.

Let the batter set briefly while you prepare skillet.

Prep the Cast-Iron Skillet

On the stovetop, heat a 10-inch cast iron skillet or round griddle over medium heat until a drop of water sizzles on the surface. Add a tablespoon of olive oil to the skillet and swirl oil to thoroughly cover pan.

Remove the skillet from the heat. 

Cook the Pizza Crust

Give the cornmeal mixture one more good whisking, then carefully pour prepared cornmeal batter into hot griddle and spread evenly with spatula.

Bake the crust in preheated oven for 8-9 minutes, or until the top is set and the bottom is beginning to brown.

OPTIONAL: If you wish, you can carefully flip the crust over at this time. I do this because I like the browned part facing up, plus it gives the other side a chance to brown a bit too.

Remove prepared crust from oven, and switch oven to broil.

Sprinkle prepared pizza crust evenly with a generous cup of shredded cheddar cheese, then place under broiler for 1-2 minutes to melt the cheese.

Remove from oven and distribute toppings of your choice over pizza.

Depending on your topping choices, you may want to change the oven setting back from Broil to Bake at this time.

Remove pizza crust from oven and distribute toppings of your choice over pizza. Return the pizza to the oven just long enough to warm toppings and melt any topping cheese; usually about 2-3 minutes.

This is meant to be a basic crust recipe. If you want to change things up to go with your pizza toppings, go for it! Simply substitute in your favorite spice blend for the spices listed, and you're good to go!

Shrimp & Grits Pizza is one of those recipes that looks long and involved, but in reality, is very easy to execute. You can make it in any large, oven-safe skillet, but cast iron will give your crust a nice crispy texture.

Like your pizza old school? Try our vintage Old School Cafeteria Pizza recipe!

It's no secret that I'm a huge fan of cast iron cooking, and my 10.5-inch griddle is one of the pieces I use nearly every day. 

If cast iron is something you're thinking about investing in, I suggest starting with a 10-inch chef's skillet and following it up with a 10.5-inch round griddle. These are the two cast iron items I use most often, followed closely by my beautiful cast iron pie plate!

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