Mini Polenta Pizzas – Gluten Free (RR January 2016)

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 16
Author Kelli Shallal MPH RD


  • 18 ounce polenta
  • about 6 ounces of shaved or shredded mozzarrella
  • 6-12 slices of uncured nitrate free pepperoni
  • 1 cup marinara sauce
  • sprinkle basil dried
  • sprinkle oregano dried


  1. Preheat oven to BROIL and while the oven is preheating get everything together. Have your marinara out, your cheese shaved or shredded and toppings ready to go.
  2. Line a large pan with parchment paper, grease with cooking spray.
  3. Cut polenta in 1/4 inch slices (See Note) and place on pan lining spacing evenly apart.
  4. Place in oven and broil for 3-4 minutes (See note.)
  5. Flip each one over and layer on toppings: marinara, cheese, pepperoni strips, a dash of oregano and a dash of basil.
  6. Broil again for 3-4 minutes until cheese is bubbly and starts to golden.
  7. Let cool for a few minutes before serving, they will be extremely hot!

Recipe Notes

1.Most recipes recommend 1/2 inch slices because the polenta can easily break. I found as long as I was deliberate in my slicing (press straight down quickly with a large knife) I was able to get them a bit thinner than that and therefore able to make more bites from one tube!
2. Most recipe recommend 1-2 minutes but I wanted ours a bit crispier and firmer!
3. Be creative with your toppings and if you like spicy add some red pepper flakes!

Nutrition Facts
Mini Polenta Pizzas – Gluten Free (RR January 2016)
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.