Vegan Polenta Pizza

Ingredients

• Instant Polenta1 cup (200 g)
• Oil1 teaspoon (3 ml)
• Tomato Sauce3 tablespoon (42 g)
• Olive Oil1/2 tablespoon (5 ml)
• Oregano1/2 tablespoon (2 g)
• Mushrooms1/2 cup (35 g)
• Tomato1/2 count (65 g)
• Red Onion4 ring (20 g)
• Basil4 count (2 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked polenta. If not, follow the instructions below.

2. 2

   Step 2

   Place water (the specified amount of polenta) in a pot and then bring to a boil.

3. 3

   Step 3

   Once boiling, turn off and add the polenta (1/4 of the specified amount of polenta). Stir constantly with a whisk until thickened.

4. 4

   Step 4

   Preheat the oven to 356 °F (180 °C).

5. 5

   Step 5

   In a pizza pan, oil the base and spread the polenta.

6. 6

   Step 6

   In a bowl, place the tomato sauce and mix with olive oil, oregano, and salt and pepper. Add garlic and/or onion powder if available.

7. 7

   Step 7

   Slice the tomato and fillet the mushrooms.

8. 8

   Step 8

   Top with the cooked tomato sauce, basil leaves, cherry tomatoes, mushrooms and onion.

9. 9

   Step 9

   Bake the pizza in the oven for 10-15 minutes until the base is set, and the vegetables are browned.

10. 10

    Step 10

    Remove from the oven and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Polenta Pizza can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.