Polenta

When making a gluten-free pizza crust, consider other popular Italian starches. Polenta, which is basically ground cornmeal, tastes like soft, grainy goodness, and depending on the type you buy, it's either an instant cooking process or a tedious one that requires constant stirring. A creamy consistency is often desired, but for pizza crust, it's best if it firms up slightly. Chill it in the refrigerator after spreading it out on a sheet pan and baking it before adding your favorite toppings for the second bake.

Because a polenta crust may not be sturdy enough to support the weight of your garnishes, you'll probably need to eat this delicious pizza with a fork and a knife. The contrast between the crispy bottom, creamy center, and flavor-packed toppings is a definite winner, regardless of the extra cutlery. Polenta pairs well with ragouts, tomato sauce, and cheese, so use it to inspire your next pizza night.