Vegan pizza with polenta crust is a healthier, lighter and gluten-free option to the classic recipe. Polenta is a derivative of corn that after cooking has thickening properties and the dough is very soft and delicious, perfect for those who want to experiment with classic dishes and introduce healthy eating habits. For the topping we are going to use cherry tomatoes, zucchini, a little corn, basil and homemade mozzarella-style vegan cheese, very easy to make. It is an optional filling, so feel free to experiment and serve this delicious polenta pizza with your favorite vegetables.
Contents
Ingredients to make vegan pizza with polenta base:
- 140 grams of polenta
- 420 milliliters of water (1¾ cups)
- 1 pinch of salt
- ½ cup of crushed tomato
- ½ cup cherry tomatoes
- ½ zucchini
- 3 tablespoons sweet corn
- 8 basil leaves
- ¼ cup grated vegan cheese
- 2 mushrooms
How to make Vegan Pizza with polenta base:
- Pour 2/3 of the waterinto a saucepan, add a pinch of salt and bring to a boil. When the water starts to boil, add the remaining third to break the boil.
- Add the polentato the saucepan, sprinkling it like a rain and stirring constantly so that it does not stick.
- Cook a little until the polenta is well integrated and thick.
- Preheat the oven to 180ºC. Cover a flat round container with low edges with baking paper and spread the polenta, squeezingwith your hands, giving it a circular shape and a thickness of approximately half a centimeter.
- Bake the base for 20 minutes.
- Meanwhile, cut the zucchiniinto slices and slice the mushrooms, and grill them or cook them in the pan. Cut the cherry tomatoes in half.
- Take out the polenta pizza baseand cover it with the crushed tomato or a tomato sauce, place the zucchini slices, mushrooms, corn, cherry tomatoes and sprinkle with vegan grated cheese.
- Remember that the vegan pizza filling is to taste, so let your imagination run wild.
- Bake the polenta crust pizzaagain for another 25-30 minutes. Serve with the fresh basil leaves on top.
