This pizza crust is made with polenta that is flavored with an array of Italian seasonings. For those who have a gluten intolerance or Celiac disease, this is a great gluten-free option!
Makes 12 servings
1 cup dry polenta
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
10 sun-dried tomato halves
1 large onion, finely chopped
9-10 large garlic cloves, chopped, divided
1/2 pound mushrooms, chopped
12 ounces roasted red peppers, finely chopped
1 cup tomato sauce
3 teaspoons dried basil, divided
1 pound firm tofu
1 1/2 tablespoons white miso
1 tablespoon tahini (sesame seed butter)
2 10-ounce package frozen chopped spinach, thawed
2 teaspoons balsamic vinegar
1 tablespoon reduced-sodium soy sauce
1/8 teaspoon black pepper
Preheat oven to 350°F.
Whisk polenta into 5 cups water, then add salt, thyme, and oregano. Simmer over medium heat, stirring often, until very thick, about 25 minutes. Spread in an even layer, about 1/4-inch thick, on a large baking sheet. Cool.
Soak sun-dried tomatoes in boiling water until soft, about 10 minutes. Chop and set aside.
Heat 1/2 cup water and cook onion, 6 cloves garlic, and mushrooms until soft, about 5 minutes. Add tomatoes, roasted peppers, tomato sauce, and 1 teaspoon basil. Simmer 5 minutes.
Place tofu in a clean dishtowel and squeeze to remove some of the water. Transfer to a food processor. Add miso, remaining 2 teaspoons basil, and tahini. Process until completely smooth.
Heat 1/4 cup water in a large skillet, then add remaining 3-4 cloves garlic. Cook 1 minute, then add spinach, vinegar, soy sauce, and black pepper. Cook, stirring often, until all the liquid is evaporated.
To assemble pizza: Spread tofu mixture evenly over polenta. Top with spinach, then sprinkle with tomato sauce. Bake for 20 minutes.
Per serving (1/12 of pizza): 122 calories; 3 g fat; 0.5 g saturated fat; 21.9% calories from fat; 0 mg cholesterol; 7.2 g protein; 19.2 g carbohydrates; 4.3 g sugar; 3.6 g fiber; 397 mg sodium; 151 mg calcium; 2.8 mg iron; 53.3 mg vitamin C; 2,966 mcg beta-carotene; 1.9 mg vitamin E
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Please feel free to tailor PCRM recipes to suit your individual dietary needs.