Polenta Pizza with wilted greens, tomatoes and pesto

Polenta Pizza with wilted greens, tomatoes and pesto

Polenta Pizza

with wilted spinach, sliced tomatoes & pesto

This recipe is perfect for a party, lunch or dinner served with a simple salad. Cut into small squares for a perfect appetizer.  Vegan, gluten free & delicious!



3 cups water

1 cup organic corn polenta

½ cup vegan Parmesan cheese or nutritional yeast

Salt & pepper to taste

2 tablespoons olive oil plus more for greasing the pan

2-3 large cloves garlic, chopped

1 lb baby spinach, kale or chard (mushrooms and rabe also work well)

4-5 garden tomatoes sliced

½ pound vegan mozzarella shredded (I like Daiya or Teese)

fresh herbs and sliced olives for garnish

Vegan Pesto – purchased or recipe below


Bring water to a low boil, whisk in polenta, ½ teaspoon of salt, and boil; reduce heat and simmer till very thick and fairly tight, 10-15 minutes.

Brush small cookie sheet or pizza pan with olive oil and line the bottom with polenta, forming a piecrust.

Preheat oven to 400 F. Bake the polenta for 15-20 minutes until it begins to brown.

Meanwhile heat a large skillet with 2 tablespoons olive oil over medium heat. Add the spinach, cover and heat until wilted. Add the garlic and season with salt and pepper. Heat for another minute or so. Drain any juice so that the spinach isn’t too moist.

Spread cooked spinach over polenta and top with sliced tomatoes. Season with salt, pepper, and your favorite herbs. Spread the vegan cheese over top and bake for 20 minutes until brown and melted. Remove from the oven, allow to cool for a few minutes, garnish with fresh herbs and sliced olives. Serve with dollops of pesto over top. Enjoy! XOXO

Basil Pesto Ingredients:

2 cups fresh basil including stems (you can also use arugula, parsley and mint)

1/2 cup raw walnuts

1/4 cup nutritional yeast

1 teaspoon umeboshi plum vinegar

2 tablespoons olive oil

juice of 1 lemon

black pepper

1 teaspoon Braggs liquid aminos or sea salt

*Optional chili flakes