In my search for healthier meals, I thought, why not polenta for a crust? Heck yeah!
1 cup corn meal polenta
2 cups low sodium vegetable broth
1 teaspoon Italian spice mix
Pizza toppings of your choice
Line your pizza pan with parchment paper. I used a 13” tray for this recipe.
In medium saucepan, heat broth to a low boil and add the corn meal. Stir well and add the spice mix. Keep stirring until thickened.
Pour the polenta on the parchment paper and spread as evenly as you can. At this point, I let it set overnight, but an hour will do.
Now is a good time to precook your toppings. I made warm tomato bruschetta with pear cherry tomatoes, garlic, shallot, olive oil and balsamic vinegar and sliced basil. I just realized I need to type that recipe! I roasted mushrooms tossed in avocado oil spray with the same Italian spice mix I used for the polenta in an air fryer. I went ahead and put them all in the basket, and set the timer for 8 minutes, shaking the basket every 1 minute.
Preheat the oven to 400 degrees. Bake your crust for 15 minutes, then using another sheet of parchment paper, flip the crust and bake another 10 minutes. Pull and top your crust with the cooked vegetables and pizza cheese. Bake until the cheese melts and enjoy!
You can really top the pizza with anything you choose, but make sure to precook. Otherwise your pizza will be too soft and fall apart.
#polentapizza #healthyrecipe #vegetarian #glutenfree
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