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I really could not wait to share with you this fun dish that I made. Polenta pizza – something adults, teens, and children love. And it’s healthy! Being gluten free and vegetarian sometimes can be a little bit of a task in the kitchen, nevertheless when you have in-season, fresh vegetables and garden herbs and spices, coupled with a few other ingredients in the kitchen, there is no telling what you can come up with.
That was the story with this Italian polenta pizza that I made.
The inspiration for this was one of many outings that my husband and I made to Tony & Alba’s Pizzeria in 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 my husband and I thought about summer dinner ideas, and voila we wanted to make the polenta pizza so heavily raved about at Tony & Alba’s. We do not live on the West Coast anymore, but we can carry the memory in our kitchen each time we make this Italian favorite. You will surely enjoy making this.
Ingredients:
1 cup(s) of cornmeal, or fine ground polenta (can do in a blender)
2 1/4 cup(s) of water
1/2 cup(s) of Earth Balance original Soy milk
1/4 cup(s) of Earth Balance Mindful Mayo
1/2 tbsp. of Smart Balance Oil
1/2 tsp. of Celtic sea salt (or to taste)
1/2 tsp. of garlic powder
1/2 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)
1/3 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
2 1/4 cup(s) of water
1/2 cup(s) of Earth Balance original Soy milk
1/4 cup(s) of Earth Balance Mindful Mayo
1/2 tbsp. of Smart Balance Oil
1/2 tsp. of Celtic sea salt (or to taste)
1/2 tsp. of garlic powder
1/2 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)
1/3 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
Directions:
- Spray a 13×9 inch. Pyrex pan or a 9 inch cake pan with Pam 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 it starts to thicken, reduce heat, and eventually turn off heat and continue to stir out lumps.
- Add now all seasonings and oil to the polenta until well flavored to your desire.
- Place the prepared polenta into a 9×9 cake pan and place in freezer for 20 minutes.
- Next, preheat oven to 450 degrees Fahrenheit
- After 20 minutes 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.
Author Information: Bella McKenzie
Bella McKenzie is a gluten free and vegetarian foodie specializing in both attractive and delicious modern cuisine. Her love for flavorful sweet and savory food, photography, and media are her driving forces behind her blog SweetnSavoryLife.com. You can follow Bella, and enjoy her journey sharing gluten free and vegan recipes on Twitter, Facebook, Pinterest, Twitter and Instagram.
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This looks great!!!!! Any idea what the calorie and nutrition breakdown is?