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:
- 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.
- 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.
- 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.