Chef Joey's Polenta Crust Pizza

"Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
photo by Chef Joey Z. photo by Chef Joey Z.
Ready In:
1hr 10mins
Ingredients:
13
Serves:
4-6
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ingredients

  • 1 (18 ounce) package polenta (pre-cooked)
  • 2 teaspoons italian seasoning (divided)
  • 1 tablespoon filtered water
  • 1 tablespoon arrowroot
  • 2 tablespoons wheat flour
  • 1 teaspoon garlic powder
  • 12 cup romano cheese (grated)
  • 4 slices smoked tempeh (cut into small pieces)
  • 1 cup prepared spaghetti sauce (You could also use pizza sauce)
  • 12 cup broccoli, heads (thinly sliced)
  • 3 scallions (cut in small slices)
  • 1 roasted pepper (I used the the sweet roasted ones in a jar)
  • 1 cup goat mozzarella cheese (shredded)
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directions

  • Preheat your oven to 450'F.
  • Spray a 12 inch pizza pan with oil.
  • Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
  • Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
  • Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
  • Bake it in your preheated oven for 15 minutes.
  • While its cooking, cut up your broccoli heads, scallion and pepper.
  • When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
  • Put back into the oven for 25 minutes.
  • Remove when done, let stand for 5 minutes before serving.
  • Bon Appetit!

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RECIPE SUBMITTED BY

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)
 
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