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Food Monster - Recipes

Polenta Pizza With Herbed Cashew Ricotta [Vegan, Gluten-Free]

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Crisp without being crumbly, this polenta pizza crust is close to flatbread pizza perfection. It's topped with an herby cashew ricotta, which can be substituted for any sauce of your liking. For the vegetables, choose fresh, seasonal produce — or go for melty vegan cheese with plenty of garlic powder and flaked red pepper!

Polenta Pizza With Herbed Cashew Ricotta [Vegan, Gluten-Free]

Serves

3-4

Ingredients

For the Polenta Crust:

  • 1 cup polenta (coarse cornmeal/grits)
  • 3 cups water
  • A big pinch of salt
  • 1 tablespoon olive oil, plus more for the pan

For the Herbed Cashew Ricotta:

  • 1 cup cashews, soaked at least 2 hours and rinsed
  • 1/2 cup water
  • Juice of 1/2 a lemon
  • A good pinch of salt
  • 2 teaspoons nutritional yeast (optional)
  • 1 packed teaspoon fresh lemon thyme or thyme leaves
  • 7 or 8 large basil leaves

 For Topping the Pizza:

  • Zucchini, sliced
  • Tomatoes, sliced
  • Bell Pepper, sliced
  • Spinach
  • Thinly sliced basil (optional)

Preparation

  1. To make the polenta for the crust, bring the water and salt to a boil. Add the polenta, whisking as you add it. Once it has all been added, reduce the heat to a simmer (medium-low) and keep whisking until the water has been absorbed and the polenta is thick and smooth (about 3-5 minutes). The polenta should be quite thick but you should still be able to stir it easily.
  2. Remove the polenta from the heat, then stir in the olive oil. Grease a baking sheet or a pizza pan generously with olive oil. Do not line it with parchment or the crust won’t form properly. Spoon all of the polenta onto the pan, then smooth it out to your desired shape, about 1/4-1/3-inch thick. Once your crust is formed, place the pan in the freezer to set up for no more than 10 minutes. At this point, preheat your oven to 375°F.
  3.  While the crust is setting up in the freezer, combine all of the ingredients for the ricotta in a blender or food processor and run until smooth and thick. If you are using a food processor, it may not get completely smooth, but it will be fine. If the mixture seems too thick, then add a bit more water or lemon juice.
  4.  When the crust has cooled down and set up, remove it from the freezer. Spread the cashew ricotta on the crust in an even layer, leaving about a 1/2-inch border around the crust. Add your vegetables, then bake the pizza for 20-30 minutes, until the crust starts to turn golden at the edges and feels dry to the touch. Let the pizza cool for at least 5 minutes before slicing and eating. Top with the basil and serve.

 

AUTHOR & RECIPE DETAILS


photo

It is my personal journey to not only share what I eat as a vegan but to portray the vegan diet as one of inclusion, not exclusion. When I’m not photographing food and developing recipes for Sweet Miscellany, I’m working towards becoming a holistic health coach and yoga instructor and exploring my hometown of Houston, Texas.


 

 

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54 comments on “Polenta Pizza With Herbed Cashew Ricotta [Vegan, Gluten-Free]”

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Majella Kavanagh
1 Years Ago

Lizzie Kavanagh


Reply
Hibiscus Juice
1 Years Ago

Yuki Bichel Connie Sanctuary


Reply
Mary Fowler Ridley
1 Years Ago

Yum!!!


Reply
Lisa Fillip
1 Years Ago

Zack Koslowski


Reply
Mihael Povše
1 Years Ago

ok folks, I'm sure this dish is awesome, but please don't call it pizza cause it aint got nothing to do with it :)


Reply
Lianne Alice Lochran
1 Years Ago

Carol, I know you like a good recipe


Reply
Shelley Cotter
1 Years Ago

Cathy Tunney


Reply
Cathy Tunney
31 Mar 2016

Yum Shelley Cotter

Shelley Cotter
31 Mar 2016

Cathy Tunney im going to try this!

Nelly Defaut
1 Years Ago

Vee Abrahim


Reply
Fäteha Khalid
1 Years Ago

Sumbal Ahmad


Reply
Sumbal Ahmad
03 Apr 2016

oha oha morgen dann

Sumbal Ahmad
03 Apr 2016

oha oha morgen dann

Fäteha Khalid
03 Apr 2016

;)

Fäteha Khalid
03 Apr 2016

;)

Jayne Cho
1 Years Ago

Mikala Reyburn I should make these for you sometime


Reply


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