Plant-Powered Polenta Pizza

Healthy alternative to regular pizza

Tomato Sauce

• Homemade tomato sauce - but you can create or buy your own tomato sauce

• Vegan “Cheese”

• 1 cup raw cashews - soaked for 30 min in boiling water

• 1 lemon, juiced

• 1/2-1 cup fresh basil

• 3/4-1 cup water

• 1 tsp salt

Instructions

• Blitz all ingredients in a blender

Polenta Crust (Really easier than it looks!)

• 1 carton vegetable stock (4 cups)

• 1 tsp salt

• 2 cups polenta (corn grits)

Instructions

• Bring veg stock and salt to a boil in a 10-12” pot or saute pan

• Add polenta and stir for one minute - then turn heat down to lowest possible, cover and leave for 40 min

• Turn off heat and allow to sit for another 10 min

• Preheat oven to 350º

• Carefully turn pot upside down onto a cutting board

• It is quite thick, so slice the polenta horizontally through the center of the circle to end up with two circles. Dental floss is a great tool to do this job neatly.

• Place crusts on parchment-lined baking sheet and bake for 30-40 min, or until edges turn crispy

• Spread tomato sauce, add toppings of your choice and drizzle with vegan “cheese” sauce

Toppings

You can add your favorite veg - my favorites are:

• Roasted red onion rings

• Roasted red or orange bell pepper

• Roasted cauliflower

• Sauted oyster and shiitake mushrooms in garlic

• Sun-dried tomatoes

• Spinach or arugula

• Chopped herbs - basil and parsley

Adapted from Forksoverknives thank you!