Veggie Corn Polenta Pizza

Veggie Corn Polenta Pizza

These pizzas are super light, filling, and easy to make. You can add any of your own vegetables or subtract the cheese to make it a vegan dish. They are extremely delicious and great for both lunches or dinners. You can even have a pizza making party and pre-make the pizzas in advance and let your guests decorate and top their own.

Makes 2 pizzas

Ingredients:

½ cup cornmeal
1½ cups water
½ tsp sea salt
1 Tbs olive oil
½ Tbs coconut oil
¼ cup white onion, diced
¼ cup red pepper, cut in small slices
¼ cup zucchini, cut in small slices
¼ cup chopped artichoke hearts
½ cup baby spinach
⅓ cup pesto
mozzarella, chopped (optional)
fresh mint leaves for garnish (optional)

Directions:

  1. Line a baking sheet with parchment paper. Cook the cornmeal, water, and sea salt in a small pot on medium heat, whisking constantly with a fork. Cook for about 10 minutes until a thick oatmeal consistency is created. Remove from heat, stir in the olive oil and set aside for 1 or 2 minutes to cool. Take spoonfuls of the mixture to make two medium circles on the baking sheet. Set in the refrigerator for 30 minutes.
  2. When ready to cook the crust, preheat oven to 450 F. Cook for around 20 minutes until the top of the crust begins to harden and turn golden-brown. In a small frying pan over medium-low heat, add the coconut oil and cook the vegetables (except for the spinach) for 8 to 10 minutes.
  3. When the crust is done baking, remove from the oven and add the pesto, spinach, and vegetables on top and cook for another 2-3 minutes.
Nutritional Facts: per pizza
396 cal; 7g protein; 29g total fat (7g sat fat); 31g carb; 5mg chol; 891mg sod; 6g fiber; 3g sugars

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