What I really loved about this recipe was how light it was in my stomach after eating. I love pizza, but after eating all the bread, it’s nearly nap time!
Veggie Polenta Pizza
- 4 cups water
- 1 cup polenta
- 1 Tbsp ground flaxseed
- ½ tsp ground turmeric
- ¼ tsp sea salt
- 1 Tbsp avocado or olive oil
- 1 pound button mushrooms, sliced
- 1 red bell pepper, seeded and chopped
- 1 medium zucchini, quartered and thinly sliced
- 1 cup marinara sauce
- 6 ounces (1½ cups) finely shredded mozzarella cheese
Add water to a tall saucepan, bring to a boil. Add in polenta, flaxseed, turmeric, and sea salt, whisking as added. Lower heat to medium, let simmer for 15 to 20 minutes, whisking often, till thickened.
Meanwhile, prep a large baking sheet, or 2 12″ pizza pans, with parchment paper.
Spread the polenta out evenly, smoothing with a spatula, and make the edges slightly higher.
Let cool while you prep the veggies. Preheat oven to 400°.
Heat a large skillet over medium-high heat, add in oil, mushrooms and bell pepper. Saute until all liquid has evaporated off, then add in zucchini, saute for about 5 minutes more. Take off heat.
Spread the marinara sauce evenly over the crust, top with cheese. Sprinkle on vegetables.
Bake for 20 to 25 minutes, until golden and cheese is bubbling.
Let cool for a few minutes, slice with a pizza cutter. Use a thin spatula to pop out pieces. The inner pieces will be more fragile to remove. However! If you have leftovers, and chill them, the crust becomes ultra firm for easy snacking.