Vegetable Pizza with Polenta Crust
An easy gluten free vegetable pizza with a polenta crust rather than a traditional pizza crust. Adapt to whatever you have on hand!
Servings: 6 servings
Calories: 250kcal
Ingredients
For crust
- 1 ½ cups coarse cornmeal
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil
- 1 ½ cups cold water
- 2 cups boiling water
For topping
- 1 can tomato paste, OR 1 cup fresh tomato sauce OR ½ cup pesto
- Vegetables of choice sliced, fresh tomatoes or cherry tomatoes (uncooked), onions, garlic, zucchini, corn, mushrooms
- 2 teaspoons dried basil and oregano, AND/OR ¼ cup fresh herbs: basil, thyme, sage, etc.
- ½ teaspoon black pepper
- Salt to taste
- 1 cup shredded mozzarella cheese
Instructions
- Heat the oven to 375℉. Oil a10-inch pie or tart pan.
- Combine the cornmeal, salt, olive oil, and cold water in a small bowl. Have the boiling water on the stove in a saucepan, and whisk in the cornmeal mixture. Cook about 10 minutes over low heat, stirring frequently. It will get very thick. Remove from heat, and let cool to the touch.
- Use a spatula and wet hands to form the polenta into a smooth, thick crust, and spread it over the bottom and sides of the pan. Brush the surface with olive oil, and bake uncovered for 45 minutes.
- To assemble: Remove the polenta crust from the oven. Turn up the oven to a low broil. Spread the sauce onto the bottom of the baked crust; add the sautéed vegetables. Sprinkle evenly with the herbs and black pepper. Cover with cheese. Broil on the middle rack of the oven, about 5 to 10 minutes, until the crust turns golden brown on the edges and cheese is melted. Serve hot.
Nutrition
Calories: 250kcal | Carbohydrates: 29g | Protein: 8g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 15mg | Sodium: 506mg | Potassium: 145mg | Fiber: 4g | Sugar: 1g | Vitamin A: 127IU | Calcium: 98mg | Iron: 1mg