Ingredients
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3 cups water
3/4 cup yellow cornmeal
1 teaspoon salt (optional)
1/2 tablespoon fresh ground black pepper
1/2 teaspoon basil
1/2 teaspoon oregano
1 teaspoon extra virgin olive oil
1/2 cup tomato paste, mixed with
2 tablespoons water
1/2 cup red pepper, sliced (about 1/2 medium pepper)
1/2 cup green pepper, sliced (about 1/2 medium pepper)
1/4 cup small red onion, sliced (about 1/2 small onion)
1/8 cup mushroom, sliced (about 8)
3 -4 ounces vegan sausage links, cooked
2 tablespoons sliced black olives
3 garlic cloves, sliced
Preparation
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Preheat the oven to 425.
spray two 8 or 9-inch round cake pans with nonfat cooking spray
Line the bottoms of each pan with circles of parchment paper.
To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
Cook at full power for 4 minutes.
Stir well and cook again at high power for 2 more minutes.
Stir again and cook at high power for another 2 minutes.
Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
Spread the polenta evenly in the bottom of the two pans.
Place the pans in the oven and bake for 12 minutes.
While the crust is cooking, prepare your toppings.
Saute the vegetables lightly in a non-stick pan until onion begins to soften.
After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
Sprinkle with chopped garlic.
Return to the oven for about 10 minutes, until toppings look done.
Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
Cut into fourths and serve.
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