Light Gluten Free Polenta Pizza Crust Recipe (Refined White Starch-Free)

If you enjoy creamy polenta and old-fashioned Italian pizza crusts, you will enjoy this gluten free polenta pizza crust recipe. It creates a moist, soft crust that you can fold and hold, like real pizza. Add your favorite toppings, and if desired, sauce.

Light Gluten Free Polenta Pizza Crust Recipe (Refined White Starch-Free)

Prep Time: 25 minutes

Cook Time: 23 minutes

Total Time: 48 minutes

Yield: Makes one 12-inch pizzas

Light Gluten Free Polenta Pizza Crust Recipe (Refined White Starch-Free)

A combination of polenta and rice flour makes an incredible texture and flavor, all without refined white starches.


  • 1-1/2 cups water
  • 1/4 cup + 2 tablespoon (66 g) dry, uncooked gluten free polenta
  • 2 tablespoons unsalted (or salted) butter
  • 1/4 teaspoon salt (1/8 teaspoon, if using unsalted butter)
  • 1 cup (145 g) white rice flour, plus more for dusting
  • 1-1/2 tablespoons freshly grated Parmesan cheese (or Kraft canister)
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon garlic powder (optional)
  • 1-1/2 teaspoons instant dry yeast
  • 1 large egg, beaten
  • Olive oil for pan and crust


  1. Oil a 12-inch round pizza pan; set aside.
  2. Add water and polenta to a microwave-safe for 4 minutes, stir, and cook an additional 4 minutes. dish, stir, and cover. (You may also cook it on the stovetop.) Cook in the microwave on high heat, stirring once midway through cooking.
  3. Add butter and stir until it melts. Refrigerate for 30 minutes or until cool. It must be below 120ºF. Otherwise, it will kill the yeast.
  4. While the polenta cools, preheat the oven to 450ºF. If using a pizza stone, also place it in the oven on the center shelf to preheat.
  5. In a small bowl, whisk together the rice flour, xanthan gum, Parmesan cheese, and yeast; set aside.
  6. Remove the cooked polenta from the refrigerator. Add the dry mixture to the polenta and stir to combine.
  7. Add the beaten eggs, and fold in completely.
  8. Transfer the dough to the prepared pizza pan. If using a preheated stone, add the dough to a sheet of aluminum foil or unbleached parchment paper that can withstand temperatures up to 450ºF.
  9. Sprinkle the top of the dough with white rice flour and dust your hands with flour as well. Shape the dough out into a round crust about the size of the pan.
  10. If using a pizza stone, the parchment or foil with the crust and set it on the preheated pizza stone. If using a pizza pan, place in the oven on the center shelf. Bake for 15 to 20 minutes.
  11. Midway through baking, using a two-prong fork, poke holes in the crust to prevent it from bubbling up and allow steam to escape.
  12. Remove the crust from the oven and top with your desired gluten free pizza sauce. Add a bit of cheese, other toppings, and top with additional cheese. Then add one-third the amount of Mozzarella cheese you wish to use, your meat (in this case, gluten-free pepperoni), and the rest of the cheese. Place back into the oven for 8 to 10 minutes.
  13. Remove the pizza from the oven, allow to cool for 5 minutes, slice, and serve.

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