Pizza is the ultimate comfort food, and this pizza delivers! The herbed polenta crust is topped with easy-to-make sauce, as well as onions, mushrooms, zucchini, tomatoes, garlic, and rosemary. Now you can have your pizza and feel good, too!
I hesitate to say that this pizza is “easy,” since you need to prepare three recipes: the crust, the sauce, and the toppings. But I have tried to make each of them as easy as possible. The final result is worth the time it takes to make it.
The crust is made from polenta (coarsely ground cornmeal), resulting in a softer crust than traditional wheat-flour crusts. I love fresh rosemary on pizza, so it is used throughout. The three recipes follow, with instructions on putting everything together at the end (I suggest reading through everything first).
The below recipe makes enough polenta for an approximately 13 by 9-inch baking sheet or glass casserole dish. However, I like using my 14-inch-diameter pizza pan (found at a local drugstore for under $10. Using a metal pan will result in a firmer crust). Since pan sizes will vary, I've made sure there is enough polenta for bigger size dishes/pans. (Chill any leftover polenta, and then add it cubed to vegetables, soup, or salad.)
Note: "Polenta" cornmeal is different than regular cornmeal (which is more finely ground). Look for the words "polenta" or "coarse grain" on the cornmeal package.Print
I don’t like using half cans of tomato paste, so the below recipe may make more pizza sauce than you need; but just use any leftover sauce on a second pizza, as ketchup, in spaghetti sauce, or atop a baked potato. Make the sauce while the polenta is cooking, or make it ahead of time to allow the flavors to more thoroughly mingle.Print
The vegetables below for the topping are first briefly cooked on the stovetop (otherwise they get dried out in the oven and don't cook as thoroughly). Any vegetables may be used, really, but I've chosen those that are traditional in veggie pizzas. I usually cook the vegetables while the crust/sauce is pre-baking (see below).Print
Above: I made this pizza in my 14-inch pizza pan with a thinner crust (also pictured in the photo at the top of this post).
Above: The unbaked polenta crust, and topped with sauce, ready for the oven. This time I made the crust a little thicker, more deep-dish.
Above: The baked, thicker-crust pizza. For more ideas on plant-based, oil-free pizza-making, see Mark Sutton's book, Heart Healthy Pizza.
Above: This pizza can also be made in a 9 by 13-inch, glass casserole dish, which results in a softer crust. For the pizza in this photo, I added more veggies on top, which resulted in more of a pizza casserole.