Polenta Pizza


Prep Time

10

Cooking Time

20

Yields

2-3 people

Ingredients

1 1/3 cups non-GMO and organic corn meal (90 % of the corn in the US is GMO)

3 cups water

1 1/2 TBSP olive oil

Grey sea salt or Himalayan salt and freshly cracked black pepper to taste

organic unsweetened pizza tomato sauce

cherry tomatoes

vegan cheddar, fresh mozzarella or tofu

Other topics of your choice: spinach, mushrooms, etc.

Fresh basil (or other herbs) to garnish the pizza


Directions

  1. Place the corn meal, the water, salt and pepper in a pot using a double boiler method (bain-marie) and using your hand, swirl the grain so that it absorbs the water. Depending on the heat it may take 10 minutes or more.
  2. Pre-heat the oven at 375 degrees Farenheight (190 degrees Celcius)
  3. Brush a pizza pan with the olive oil and spread the polenta mixture on the pan. Making a edges to your pizza.
  4. Spread the tomato sauce leaving a border in the pizza without tomato sauce. Add the tomatoes, cheese and the toppings of your choice.
  5. Bake for 20 minutes. Then let the pizza sit for 5 minutes before serving hot with fresh basil on top.

I love to serve this pizza with a multi greens salad on the side.