Experience a burst of deliciousness with our recipe for mini gluten-free polenta pizzas. These delectable treats are perfect for those following a gluten-free diet without compromising on taste. We bring you a delightful summer recipe that combines the satisfying crunch of polenta with a medley of flavorful toppings. Each bite is a symphony of tastes, offering a mouthwatering experience that will leave you craving more. Whether you’re hosting a summer gathering or simply looking for a unique and tasty meal option, these mini gluten-free polenta pizzas are sure to impress. Embrace the summery vibes and treat yourself to a slice of pure gluten-free goodness. Get ready to embark on a culinary journey filled with flavor and satisfaction.
This is my favorite time to entertain. It’s all about fresh produce, backyard BBQs, late nights, refreshing beverages, bonfires, and generally everyone is in a good mood – not always due to the cold beverages.
I write about a combination of things, but mostly gluten-free and entertaining. The two together aren’t always in people’s comfort zone so I try and make it as stress-free as possible.
One key to entertaining is always to have a gluten-free option, but something the gluten-loving will also enjoy. These little polenta pizzas are naturally gluten-free and they’re my go-to for easy entertaining. They’re so simple, yet so good! Plus, they aren’t greasy and leave you feeling uncomfortable. I guess that depends on how many you eat though.
Mini Gluten-Free Polenta Pizza Recipe
INGREDIENTS
1 tube of cooked polenta
2 tablespoons fine-ground cornmeal
4 ounces of goat cheese
2 to 3 tablespoons pizza seasoning (mix of dried oregano, basil, fennel seed, thyme, garlic & chili pepper flakes)
2 to 3 plum tomatoes, sliced about 1/2-inch thick
Fresh basil
DIRECTIONS
- Preheat oven to 425 degrees F. Spread the cornmeal on the baking sheet
- Remove the polenta from the wrapper and slice, about 1/2-inch rounds, discarding the ends. Place the polenta slices, side by side on a baking sheet and bake for about 8 to 10 minutes.
- Note: to make bite-size, cut out circles of the polenta with a small cookie cutter.
- Remove the baking sheet. Spread about 1 teaspoon of goat cheese on each round. Sprinkle a generous amount of pizza seasoning (about 1/4 teaspoon). Top with a tomato slice. Bake for 10 minutes.
- Remove the baking sheet from the oven. Top with fresh basil. Serve and enjoy!