Polenta Pizza Crust

• Vegan
• Gluten free

• Produce

  • 1 tsp Onion, granulated
  • 1 tsp Rosemary, Fresh

• Refrigerated

  • 1/2 cup Non dairy milk, Unsweetened

• Pasta & Grains

  • 3 coarse 4 cup coarse-grind Polenta

• Liquids

  • 2 1/4 cups Water

Found on straightupfood.com

Description

Ingredients

• 2¼ cups water
• ½ cup unsweetened non-dairy milk
• 1 teaspoon granulated onion
• ¾ cup coarse-grind (polenta) cornmeal
• 1 teaspoon minced fresh rosemary
• ¾ cup water
• 2 medjool or 4 deglet dates, pitted and chopped
• 1 can (6 ounces) tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon minced fresh rosemary
• ½ large yellow onion, chopped (I like sweet yellow onions)
• 1 medium zucchini, thinly sliced
• 6 medium cremini or white mushrooms, thinly sliced
• 1 tablespoon minced fresh garlic
• 1 teaspoon minced fresh rosemary
• 1 medium tomato, diced or thinly sliced
• 2 to 3 tablespoons walnuts, to grate on top, after baking (optional)

Directions

• Combine the water, non-dairy milk, and granulated onion in a medium saucepan. Bring to just about boiling over medium-high heat. Gradually add in the cornmeal, stirring constantly with a whisk to prevent clumping. As soon as you start adding the cornmeal, turn heat to the lowest setting, and cook covered for 20 minutes, stirring two or three times throughout. Stir in the rosemary at the very end. While the polenta is cooking, you can make the sauce (or you can also make the sauce ahead of time, to allow the flavors time to mingle).
• Scrape about half of the cooked polenta into your pan (it will be very thick and sticky), adding more as you go to reach a thickness of about a quarter inch, spreading it evenly with your fingers, and pressing it up the sides of the pan for a more deep-dish effect. If its too hot to handle, let it cool for a couple minutes; you may also use dish gloves or a large piece of parchment paper to avoid sticky fingers as you are pressing it, or wet your fingers a couple times throughout. For my 14-inch pizza pan, I use about ¾ of the polenta. For a thicker crust or bigger pan, use more. Set aside.
• Place the water and dates into a blender and soak for at least 20 minutes (to soften). Add the remaining ingredients and blend until smooth.
• Prepare and chop all your ingredients before you begin. Heat a large skillet on high. When a water droplet sizzles on its surface, add the onion and cook stirring for about 2 minutes. Add a little water only if needed to prevent sticking; this will make the onions more flavorful.
• Add the zucchini and mushrooms, and continue cooking and stirring, 2 to 3 minutes, adding water as needed. Stir in the garlic and rosemary just before removing from the heat. Leave the tomatoes out; they will be added just before baking the pizza.
• Pre-heat the oven to 400 degrees, and position the cooking rack in the middle. Spread about half the sauce on the polenta crust and bake uncovered for 15 minutes. (This is a good time to cook the topping vegetables).
• Remove the crust from the oven and spoon the cooked pizza toppings evenly over the top, finishing with the tomatoes. Bake uncovered for 15 minutes.
• Serve after a minute of cooling. If you like, grate a few walnuts on top (using a rotary cheese grater); this makes a nice garnish in place of cheese. Cooked polenta crust is softer than wheat flour crusts, so this pizza is best eaten with a fork.