This recipe is also not like the real thing, more of a pizza-shaped object. I made this satisfying pizza with no oil in sight using minimally processed whole foods. The polenta makes a really nice base with a touch of crunchiness and a subtle taste of corn. I was inspired for this recipe by one in the "Forks Over Knives " cookbook by Moira Nordholt. The pizza sauce is from the "Food Allergy Survival Guide" by Vesanto Melina, Jo Stepaniak, and Dina Aronson. If you don't like my toppings, use your own favourites.
There are a few easy steps to follow. The recipe takes a while to put together, but it's not labour intensive. Most of the time involved is just waiting. The sauce can be made a day or two in advance. The veggies can be chopped the night before. Make the crust in the morning while eating breakfast, and let it sit most of the day to cool and set. Then the pizza can come together really quickly for lunch or dinner.
1 cup dry gluten free polenta (I used Bob's Red Mill gluten free polenta)
2 cups water
1 398 ml / 14-ounce can plain fat-free tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crumbled rosemary
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
1/2 pound of frozen spinach, defrosted, squeezed and drained
1/2 pound of mushrooms, sliced
1/2 a green pepper, diced
1/2 a package of smoked tofu, cubed or 1 cup of white beans (canned or cooked from dry)
Sliced red onion to taste
Set out the frozen spinach to defrost. You can do this the night before if you wish, or you can use your microwave defrost setting. If using the microwave, try 1 or 2 minutes at a time and keep checking. When the spinach is defrosted, squeeze out most of the water and discard keeping the ball of spinach.
What are your favourite pizza toppings?
Leave me a suggestion or comment.
To your health and happiness,
Beans and Rice