How about a gluten-free, healthier and easy to make pizza? Yes please! Try this Polenta crust pizza…
Polenta originated in Northern Italy as a peasant food, but has now made its way on to gourmet restaurant menus and cookbooks. Essentially it is a yellow maize meal that is cooked with water like porridge and can be used as a base for toppings, such as sauces, cheeses, vegetables and meat. Because it is made from corn, polenta is gluten-free. It has a mild, nutty corn flavour and can be jazzed up all sorts of ways.
The crust of this pizza is absolutely delicious but it is not similar to a traditional pizza crust, so don’t expect it to be the same.
- 1½ cups Pouyoukas polenta
- ½ cup Pouyoukas potato flour
- pinch of salt
- ½ to 1 cup lukewarm water
- 4 tablespoons (60 ml) tomato paste
- 1 handful Rosa tomatoes, sliced
- 1 large handful baby spinach leaves
- 4 tablespoons (60 ml) basil pesto
- 100 g grated parmesan cheese
- For the polenta pizza crust, combine the dried polenta, potato flour and salt in a large bowl. Slowly add the lukewarm water, starting with ½ cup at first. The mixture should come together to form a dough. If a bit more water is required, add a little at a time.
- Divide the dough into four portions. Line two baking trays with baking paper and place two portions of polenta dough onto each baking tray. Pat the dough into thin rounds. Place in a preheated 200°C oven and bake for 10 minutes.
- Flip the polenta crust over and bake for a further 10 minutes until slightly crisp. Remove the polenta crust from the oven and add a teaspoon of tomato paste to each crust.
- Top with sliced tomatoes, spinach leaves, pesto and grated parmesan cheese.
- Place in a preheated 220°C oven and bake for 10-12 minutes or until bubbling.