This is one of several recipes I share from one of my favorite cookbooks, Moosewood by Mollie Katzen. A gluten-free, clean-eating polenta pie for all the pizza lovers. The crust is something special – like a fluffy bite of polenta that still manages to crisp up beautifully in the oven. While it may look like pizza, you’ll probably want a fork and knife. This recipe is just one more reason to put polenta on your list of surprisingly versatile ingredients.

Clean Eating Polenta Pie

0.0 from 0 votes

Cook Mode

Keep the screen of your device on

Servings

servings

Ingredients

For the Crust
1 1/2 cups course ground cornmeal (or Bob's Red Mill Corn Grits)
1/2 teaspoon garlic sea salt
1 1/2 cups cold water
2 cups water, boiling
olive oil as needed
For the Pie
1/2 cup pizza sauce, or more
1 1/2 cups shredded mozzarella
1 tablespoon olive oil
1 small zucchini, sliced
1 large bell pepper, stem removed and core removed, sliced
1 tomato, sliced

Directions

Preheat Oven to 375 degrees F
Begin by making the crust. Combine cornmeal, garlic salt, and cold water in a bowl and mix.
Bring 2 cups of water to a boil and add the cornmeal mixture. Whisk for 2 minutes until cornmeal becomes thick. Reduce heat to low, cover (to avoid the polenta from splashing out), and cook for 8-10 minutes, stirring often. It is finished once the conrmeal is tender and very thick. Remove from the heat and allow to cool until warm to the touch. Taste and adjust salt and pepper to your liking.
Oil a 10-inch pin pan (a cast iron skillet works too). Add the polenta and use a spatula to form into a smooth thick crust. Bake for 50-55 minutes. The edges will become crisp, but the pie will be soft to the touch.
While the crust is baking, heat a tablespoon of oil in a saute pan over medium-high heat. Add the squash and peppers and sauté until just tender (other vegetables that would be yummy are mushrooms, onions, spinach, etc.). Set aside.
Assemble the pizza with the sauce, half of the cheese, toppings, and remaining cheese. Broil on high for 5-6 minutes.