Mexican Turkey Polenta Pizza
For the polenta:
  • 2 tablespoons oil + more for greasing
  • 2 cups cornmeal (polenta)
  • 4 cups water
  • ½ teaspoon salt
  • ¼ teaspoon pepper
For the turkey:
  • 1 16-ounce ground turkey package
  • 1 tablespoon gluten-free + dairy-free taco seasoning (I used Badia)
  • ¼ cup mild salsa
For the bean layer:
  • ½ cup refried beans
  • 2 tablespoons green chilies, chopped
  • ¼ teaspoon salt
For the toppings:
  • 2 avocados, mashed
  • ½ lime
  • ¼ teaspoon salt
  • 2 cups shredded lettuce
  • ½ large tomato, chopped
  • 1 jalapeño, seeded and sliced
  1. Preheat the oven to 400 degrees F.
  2. Grease a 9x3 inch springform pan with oil.
  3. In a medium pot, bring water to a boil. Add the oil and cornmeal, continuously whisking until the polenta is cooked, 4-5 minutes. Add in the salt and pepper. Pour the polenta into the bottom of the springform pan using a spoon to form a raised edge. Set aside for about 10 minutes to set.
  1. Place the turkey and taco seasoning in a large greased skillet over medium heat. Use a wooden spoon to break up the ground meat and stir continuously until cooked through, about 7-10 minutes. Add in the salsa and cook for 5 more minutes. Remove from heat.
  2. While the turkey is cooking, mix together the beans, green chilies, and salt. Spread it over the polenta. When the turkey is done, pour it on top of the beans and polenta.
  3. Place in the oven for 15 minutes.
  1. While the pizza is baking, mash the avocado, squeeze in the lime juice and mix together, and add the salt.
  2. When the pizza is done baking and has cooled for 5 minutes, top with the avocado spread, lettuce, tomato, and jalapeño. Serve warm.
If you'd like a thinner crust, just cut the polenta recipe in half.
Recipe by Vivian & Me at