The vegan pizza with polenta dough It is a healthier, lighter and gluten-free option than the classic recipe. Polenta is a corn derivative 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 coverage we are going to use cherry tomatoes, zucchini, a little corn, basil and homemade vegan mozzarella style cheese, very easy to make and whose recipe you can find in my Free Recipes profile and on my blog. It is an optional filling, so feel free to experiment and serve this delicious polenta pizza with your favorite vegetables.
2 diners 1h 30m Main course Medium difficulty Additional features: Cheap cost, Recommended for vegans, Recommended for vegetarians, Gluten-free recipe, Baked recipes Ingredients:
- 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 mushroom
Steps to follow to make this recipe: 1
Pour 2/3 parts of the water In 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 polenta to the saucepan sprinkling it like a rain and stir without stopping so that it does not stick. Cook a little until the polenta is well integrated and thick.
Preheat the oven to 180 ºC. Cover a flat round pan with low edges with baking paper and spread the polenta by squeezing with your hands, giving it a circular shape and a thickness of approximately half a centimeter. Bake the base for 20 minutes.
Meanwhile, cut the zucchini sliced and the mushrooms in sheets, and grill them or cook them in the pan. Cut the cherry tomatoes in half.
Take out the polenta pizza base Top with crushed tomato or tomato sauce, top with zucchini slices, mushrooms, corn, cherry tomatoes and sprinkle with grated vegan cheese. Remember that the filling of vegan pizza is to taste, so it lets your imagination run wild.
Go back to bake pizza with polenta dough for another 25-30 minutes. Serve with fresh basil leaves on top. Easy and delicious, right? If you liked this version of gluten-free pizza, go to my Vegspiration blog and discover all my recipes for vegans and vegetarians.
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