/recipe/pavlovs-polenta-pizza-from-plant-strong/

Recipes

Pavlov’s Polenta Pizza

Jane’s husband, Brian, is brilliant when it comes to food and recipes. He makes this polenta pizza and has every Esselstyn running like one of Pavlov’s dogs when it comes out of the oven. You. Da. Bomb, Brian! Woof! Woof!

By Brian Hart

  • Prep Time 15
  • Cook Time 20
  • Total Time 35
  • Serves 4-6

Ingredients:

3-4 cups water (depending on your brand of polenta)
1 cup polenta
16 oz. Plant-Strong tomato sauce or crushed tomatoes
2 cups fresh spinach
3 large tomatoes, sliced
1 cup pineapple, cubed
½ cup roasted red peppers
2 cloves garlic, crushed
(Other favorite pizza toppings: mushrooms, arugala, asparagus, or olives)
1/3 cup nutritional yeast

Instructions:

1. Preheat oven to 400 degrees
2. Prepare pizza stone by sprinkling with corn meal or lining a pan with parchment paper
3. To boiling water, add polenta and whisk until mixture thickens and there are no clumps (instructions for preparing polenta vary from brand to brand -check the specific preparation instructions for your type of polenta)
4. Pour polenta mixture onto pizza stone or pan and flatten into desired crust shapes: round pizza, square pizza, mini-pizzas, elephant pizza, fire-hydrant pizza
5. Precook the polenta crusts for 10 minutes
6. Remove crusts from oven, add sauce, toppings and sprinkle with nutritional yeast
7. Return to oven and cook in oven for 10 minutes
8. Slice into generous portions and serve warm
*Tip: Precook the vegetables before placing on the pizza, if you prefer.

8 Comments
  • disqus_jd6famZ0IA
    Posted at 02:50h, 28 January

    Looks fantastic!

    The nutritional yeast isn’t necessary, but it has a tasty flavor.

  • Dee Lite
    Posted at 23:57h, 06 February

    I started my family on a plant strong diet since Feb 1st this year. I must say, it’s been REALLY hard preparing the meals as I find it quite challenging not using any oils. We’re trying the polenta pizza for dinner tonight and already I’m feeling a bit discouraged cos the polenta ‘crust’ is not crusting… 🙁 But we’re soldiering on anyways. I hope it turns out ok – edible. Needs to be tasty cos my boys (aged 4 and 9) are going to have to eat it…

    • wendy spezowka
      Posted at 00:59h, 19 March

      so how was it? I want to try this but when I was about to the polenta I bought was not marked NON GMO so I emailed the scarp one company but they didn’t answer so I thru it out, then A week or so after throwing it away I get an email fro them telling me it is gmo free and they are just in the process of changing their packaging so they will have it marked:)) SOOOO 🙂 ? how was it?

      • Dee Lite
        Posted at 04:54h, 19 March

        Was a flop from memory. It didn’t resemble anything pizza-like…but that could just be that I’m rubbish at cooking. Although I have to say that I’m usually pretty good at following a recipe. I’m not sure what went wrong – it definitely did NOT make a pizza base – but we ate it. Needless to say, I won’t be trying it again.

        • wendy spezowka
          Posted at 12:12h, 19 March

          thanks Dee I’m not sure if you tried the sweet potato lasagna but it truly rocks:) Im taking it to a vegan potluck Fri thats how good it is and Im sure Ill be eating most of it:)

  • The Vegan Junction
    Posted at 16:13h, 20 March

    I’ve been looking for a polenta pizza – and oil free. This will perfect!

  • Highland Fashionista
    Posted at 17:18h, 05 July

    I quite like this recipe. It’s easy to put together. If you are just starting out eating plant based, you may find it a bit odd, because it is just not going to taste like the pizzas that you are probably used to. Try it after you have been “off the bad stuff” for a while. Your tastes change when you don’t eat processed foods, and you will probably really like it once you’re used to being plant based.

  • Tara Morrison
    Posted at 16:30h, 09 January

    Recommendation on the crust: let it thicken, but literally “pour” it onto the baking pan/stone or you’ll run into the problem I did. I waited for the polenta to cool before molding it into a ball (like you would with dough) however, it crumbled in my hands and was quite difficult to work with. Next time I’m going to pour it onto the pizza stone and see how that works out. Less mess right? 😉 It looks AMAZING though…about to dig in! I added banana peppers and pine nuts to mine (along with the spinach, tomatoes, and roasted red peppers.

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