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Italian Polenta Pizza

Strength and Sunshine

Ingredients

  • Ingredients for the Polenta Crust

    • 1/2 cup polenta (Corn Grits)
    • 1 1/2 cup water
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon dried basil
    • 1/4 teaspoon black pepper
    • 1 TB Nutritional Yeast

  • Ingredients for the Toppings

    • 2 TB Chopped Fresh Italian Parsley
    • 1 TB Chopped Fresh Basil
    • 2-3 Ripe Red Tomato Slices
    • 3 TB California Ripe Black Olives (rinsed and sliced)

Directions

  1. Preheat the oven to 415°F.
  2. In a pot, bring 1 1/2 cups of water to a boil, then add the dry polenta. Reduce to low heat, stirring, for 3-5 minutes until water is absorbed. Allow it to cool for about 10 minutes as you mix in the spices and nutritional yeast.
  3. Spread the cooled polenta mixture on a parchment (or silpat) lined baking sheet. It will be very sticky (I used my fingers to shape it, but you can use a rubber spatula).
  4. Now top the polenta crust with the prepared toppings. Place in the oven and bake for 20 minutes.
  5. Remove, let cool just a bit, and serve. This is great eaten hot or cold!