Polenta Pizza with Caramelized Onions, Cherry Tomatoes and Feta


Healthy carbs guys!  Healthy carbs, and it is all in a pizza !!!

This pizza just had to happen. Load it up with whatever your heart desires and you are sorted. Pizzas are one of those things you can go all out with and do loads of crazy, delicious toppings and stuff but I was in the mood for simple, so simple it was :-). For awhile now, I have had this thing for caramelized onions, so I just had to top mine up with them. Then, some cherry tomatoes, I love the baby ones and once the pizza is in the oven, I watch through the glass window of the oven (Yes, I am weird, it is like I am stalking the pizza !  I am a Pizza Stalker !) and eventually those baby tomatoes pop and get all wrinkly.  There is a method in my madness,  with the oven on, I keep warm and I get to make sure nothing burns (because I have a thing with my oven…long story, don’t ask).  Then of course the basil leaves, I mean of course…tomatoes and basil, need I say more, and then of course you have guessed…. feta cheese.  I mean, there has to be cheese on a pizza right? well not really I suppose,  I have had loads of pizzas without cheese, but on this pizza, cheese was just an added bonus.

Okay, so this is not your usual pizza base, but it is a nice light option, if you want to try something a bit different, and it is even gluten free.  What is that saying…don’t knock it, till you’ve tried it ! 🙂

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Polenta Pizza With Caramelized Onions, Cherry Tomatoes and Feta

Preparation time:  3 minutes

Cooking time:  35 minutes

Total time:  38 minutes

Serves 2 or 3


1 cup uncooked polenta

dash of salt

2 cups water


4 medium-sized onions, sliced thinly

125 grams cherry tomatoes (or more if you like)

200 grams feta cheese (or more if you like)

fresh basil leaves

fresh rocket leaves

To caramelize the onions:

a little olive oil

1 – 2 teaspoons brown sugar

1 -2 tablespoons balsamic vinegar

a little water (if needed)


Preheat oven to 180 degrees Celsius/350 degrees Fahrenheit.

In a large pan, with a little olive oil, saute the onions.  Add a teaspoon or two of brown sugar and allow to cook. Stir continuously to prevent burning.  If you feel the onions are sticking a bit, add a little water. I personally like my onions to be nicely browned, and just before the cooking process is done, I add the balsamic vinegar, stir it in, and then take the pan off the oven and set aside.

To cook the Polenta:  Add polenta to the boiled water and reduce the heat down to simmer.  Using a whisk, whisk for about 5 minutes continuously until the polenta starts to thicken.  The polenta will start to pull away from the sides of the pot.

Once the polenta is cooked, spread it into an oven proof dish approximately 18 x 28 centimetres/7 x 11 inches in size.  Flatten as best as possible and place in the oven for 15 minutes. Remove from the oven and place toppings on. Return to the oven for a further 15 minutes or until the topping has cooked.

Add fresh basil and rocket leaves.  Serve either on its own or with a salad.

Enjoy 🙂



Gluten-Free Pizza Base



I have been on the search for a perfect Gluten-Free Pizza base that I can make from scratch, for I do not know how long.  I have also tried probably every Gluten-Free pre-mixed box pizza bases, and they just have not been overly impressive (sorry 😦 just my opinion).  In the end, in desperation I had put the pizza bases aside and just opted for having a gluten-free bread base for the pizza base…(I know, really sad…) or just not have pizza 😦 .

Anyhow, thank goodness for my passion of collecting recipes.  The other day I was going through some of my recipe cut outs in the hopes to find something that jumped out at me to bake and found a Gluten-Free Pizza Base recipe which I had obviously cut from some Gluten-Free boxed flour awhile ago…Well, I thought I had it the jackpot ! (and I think between you and me, I did a little happy dance)

The recipe was super easy using only five ingredients! So it was nothing over the top, no yeast, no fuss ! I was in my element, so Gluten-Free Pizza was made for lunch that day.


The recipe stated ‘flour’ so I took a chance and used self-raising flour,  (as I did not know whether the cut out came from a Gluten-Free All Purpose Flour box or a Gluten-Free Self Raising Flour box…… silly me, I did not make a note of that !) I also used less salt than the recipe stipulated.  Apart from that I followed the ingredients according to the box recipe and all my opinions are my own.


I opted for an avo and egg topping with a drizzle of olive oil, just purely for my craving of avo and egg, but obviously any topping you want, will do.

I finally after all this time, made the pizza base that I liked.  It was made to perfection.  It didn’t make a massive amount, probably about, just a little bigger than a side plate size, but it was the perfect snack attack for lunch.


If you are wanting to make double the amount I would suggest making two amounts at the same time instead of doubling up on ingredients and making a larger pizza.  That way too, you could do different toppings and share maybe


Gluten-Free Pizza Base

Preparation time:  10 minutes

Cooking time: 20 minutes

Total time:  30 minutes

Serves 1 or 2 people depending on how hungry you are 🙂


1 cup (160 grams) self-raising Gluten-Free Flour *

1/4 teaspoon of salt

1 jumbo sized free range egg

60 millilitres of water or milk of your choice

15 millilitres (3 teaspoons) olive oil


Preheat oven to 180 degrees C/ 350 degrees F.

In a medium-sized bowl, add the flour and salt.

In the same bowl add the egg, water or milk and the olive oil.

Stir with a metal tablespoon until combined.

After a minute or two the mixture will start to clump together and eventually form a ball.  When this happens, put the tablespoon aside, and get your hands into that bowl.  Yip…time to get your hands dirty ! Gently roll that dough with your hands.  You may find the dough a bit sticky, but it is nothing over the top. It is not like you are going to need a knife to scrape the dough from your fingers !  With gentle hand rolling, and the flour really coming together, that little stickiness will soon disappear.  Roll the dough into a ball.  Let the ball of dough sit in the bowl for about 5 minutes.  I was expecting my ball of dough to rise, but I didn’t see any major increase in size.  Do not despair, this does not mean that the base has flopped!  Hang in there, the results will be great :-).

Lightly sprinkle some Gluten-Free Flour on a baking tray.

Once the 5 minutes are up, again put your hands into the bowl, gently grab the ball of dough and place on the floured baking tray.

Now the fun begins…with your hands, carefully roll the dough, and press the dough down with the palm of your hand, to create a round base.

Continue working this really gently, till the base is approximately 1/2 – 3/4 centimeter thick.

Now put the baking tray and pizza base into the oven.

This is where the time will differ:

  1.  if the topping needs to be slightly cooked or melted, cook base for 10 minutes, then take out of the oven, and put topping on.  Then return to the oven for a further 7 – 10 minutes, with your preferred topping.
  2. if the topping does not need to be cooked (as in the case of mine, being avo, egg, tomato and feta) then, cook base for 18 – 20 minutes until light golden brown and take out of the oven, and then add the topping.

Enjoy 🙂

  •  I used a digital scale for this measurement.

NB *  I am not an expert, but in my experience working with Gluten-Free Flours, need to be done delicately, otherwise the end result could be tough to eat.