It’s really hard to find a good prepared polenta crust for pizza, yet it’s soooo easy to make. People get intimidated by polenta because they think they have to stand over the stove stirring constantly for an hour and who has time for that?
With this easy-shmeasy polenta crust, you whip it up, cover it and walk away. The polenta takes the shape and size of the pan you cook it in and browns up in the oven on a cookie sheet. Top with your favorite sauce and toppings, or follow the recipe below for a perfect wheat-free, dairy-free polenta party pizza!
- 2 cups organic polenta
- 4 cups water
- 1 tsp sea salt
- 1 Tbsp olive oil
Bring water to a boil in a 10 or 12-inch diameter pot with sea salt and olive oil. Whisk in polenta slowly until it’s all incorporated. Give it a stir for about a minute, then turn the heat to low, cover the pot and leave it for 40 minutes.
Turn off the heat and allow to sit for another 10 minutes, then drop polenta onto a cutting board and slice it into two equal round pizza crusts.
Bake on a cookie sheet for about half an hour at 350 or until crispy around the edges.
This can be made in advance. Quarter a pound of heirloom tomatoes and place face up on a lightly oiled roasting pan. Drizzle with olive oil and sprinkle with sea salt. Add 6-8 whole cloves of garlic and roast about half an hour or until lightly caramelized.
Pulse with an immersion blender or mash with a fork.
Maple Shiitakes – in a frying pan on medium, toss sliced shiitakes with a little splash of tamari and maple syrup.
Cashew Cheese – make in advance.
finely sliced red onions, zucchini rounds, tofurky
Bake pizza for another 10 minutes just to heat toppings. Garnish pizza with whole fresh basil leaves.
Photo By Moira Nordholt – All Rights Reserved