Do you really like pizza? I do. I’m not a pizza fanatic, but I definitely do enjoy eat it – especially when it’s gluten free! Over the last few days I’ve wanted to eat pizza, but normal pizza just wasn’t kosher for my Daniel Fast. (Yeast – nope!, Cheese – definitely not!, Meat – you wish!) When I saw a recipe for vegan polenta pizza, I knew I had to make it as I made a polenta pizza a REALLY long time ago and loved it.
I also had incentive to make pizza as Jessica of ATX Gluten-Free is hosting a Gluten Free Pizza Fest! This vegan pizza is adapted from Terry Walter’s Clean Start cookbook. It was also partially inspired by a GF pizza I had from a hole-in-the-wall place this summer that had pine nuts on it and was surprisingly good. They also add some much needed protein without being too out of place!
Vegan Polenta Pizza
2 c. water
1 tsp. italian seasonings
1 1/2 tbsp. olive oil
1 scant tsp. kosher salt
3/4 c. cornmeal (you could be good and use actual polenta, but I’m lazy so cornmeal it is!)
1 leek, chopped
4 crimini mushrooms, sliced
1 portabello mushroom, sliced
1 piece of kale, cut into strips
2 – 3 tbsp. pine nuts
1 1/2 tbsp. olive oil
Salt and pepper to taste
- Bring the water up to a boil. Add in the seasonings and olive oil.
- Whisking constantly, pour cornmeal into water in a steady stream. Continue whisking for 5 – 7 minutes or until the polenta is creamy and thick. Add water if needed – I ended up adding about 1/3 c. more water.
- Evenly distribute polenta between two 9″ cake pans. Using a spatula, spread out to about an even thickness.
- Let polenta cool slightly, then stick both pans in the fridge for 30 minutes to allow the polenta to solidify.
- Heat oven to 350F. Transfer polenta disks onto a baking sheet sprinkled with cornmeal.
- Cook in oven for about 40 minutes and remove. Set aside.
- While there is about 15-20 minutes left in the baking of the pizza crusts, toast the pine nuts in a frying pan until fragrant.
- Heat up olive oil in the same frying pan. Saute the leek in the olive oil for a few minutes.
- Add the mushrooms and sauté until cooked.
- Add the kale and sauté until bright green.
- Spread tomato paste onto polenta crusts, leaving 1/2″ uncovered. Add any spices you want to.
- Sprinkle the tomato paste with pine nuts.
- Arrange the vegetables on the crust. Make sure you evenly distribute the mushrooms and kale!
- Cook pizza in oven for 10 – 15 minutes or until the kale starts toasting.
- Sprinkle with salt and plenty of freshly ground pepper.
What is your favourite type of pizza?