I really cannot wait to share this recipe with you. Gluten free and vegan polenta pizza – something adults and kids will love. It is delicious and it’s healthy!
In fact, as an update, this recipe won the delectable acknowledgement for tastiness and creativity with Earth Balance – yay! So when you do make this, know you are making an award winner!
Okay, that felt good. Moving on…
Being gluten free and vegetarian sometimes can be a little bit of a task. Nevertheless, when you have summer fresh vegetables, garden herbs and spices, coupled with a few other ingredients, there is no telling what you can come up with.
That was the story with this Italian polenta pizza. It is pure deliciousness made out of curiosity of what polenta pizza even tasted like.
The inspiration for this came from when my husband and I spent a date at Tony & Alba’s Pizzeria in the beautiful San Jose, CA. They always tempted my husband and I to try their signature Italian polenta. However, being unsure whether or not it was entirely gluten free, we avoided it.
One day after my husband and I had gotten into the polenta thing anyway, we began brain storming about summer lunch/early dinner ideas, and there it was, we wanted to tackle polenta the way Tony & Alba’s described theirs. Although we never seen it, this was what we envisioned.
So sorry T & A’s if this isn’t right, but we aren’t sorry because this idea friends should be on your menu!!
And to you who are reading this and wondering if you should take the culinary plunge – please do! Make this. You will surely enjoy it!
- 1 cup(s) of cornmeal, or fine ground polenta (can do in a blender)
- 2¼ cup(s) of water
- ½ cup(s) of Earth Balance original Soy milk
- ¼ cup(s) of Earth Balance Mindful Mayo
- ½ tbsp. of Smart Balance Oil
- ½ tsp. of Celtic sea salt (or to taste)
- ½ tsp. of garlic powder
- ½ tsp. of onion powder
- 1 tsp. of vegan cane sugar
- 1 pinch of parsley flakes
- 1 pinch of oregano
- 1 italian seasoning, to taste (optional)
- ⅓ cup(s) of artichoke hearts
- 1 cup(s) of baby spinach
- 1 roma tomato, sliced
- 1 ounce(s) of sliced olives
- Daiya cheese shreds
- Marinara of choice
- Spray a 9 inch cake pan with organic extra virgin olive oil spray.
- In a medium saucepan over medium-high heat, combine Earth Balance original soy milk, water, Mindful Mayo, and a large pinch of sea salt.
- Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, while stirring to prevent lumps.
- Once the polenta starts to thicken, reduce heat, and eventually turn off heat and continue to stir out any remaining.
- Add now all seasonings and oil to the polenta until well flavored.
- Place the prepared polenta into the 9 inch cake pan and place in freezer for 20 minutes.
- After 10 minutes, preheat the oven to 450 degrees Fahrenheit.
- After the entire 20 minutes expires, remove polenta pizza crust from freezer and place in oven to bake with a light sheen of oil brushed on it for 30 minutes or until golden brown.
- Meanwhile, prepare prepare your sauce and veggies for the top of the pizza.
- When pizza is close to complete, take it out of the oven, add sauce, veggies, and Daiya cheese and place back in for about 10 minutes.
- Remove polenta pizza out of oven.
- Cut into slices and enjoy.