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Recipe
Polenta Pizza *vegan*
Let's make a polenta pizza vegan! With delicious tomatoes, arugula, mushrooms and lots of tomato sauce. You will love this gluten free pizza!
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Preparation:
5
minutes
mins
Preparation:
20
minutes
mins
Servings:
8
Servings
Calories:
151
Ingredients
600
ml
Vegetable broth
1
TL
Salt
300
g
Polenta
50
g
Dried tomatoes
1
Zucchini
150
g
Cocktail tomatoes
150
g
Mushrooms
1
Onion
100
g
Tomato sauce
2
EL
Pizza seasoning
1
Handful
Arugula
Instruction
Boil the vegetable broth with salt and let the cornmeal slowly trickle in. Let the broth boil again.
Remove the pot from the heat, put the lid on the pot and let the polenta swell for 10 minutes. It should now have absorbed all the liquid.
In the meantime, line a baking tray with baking paper. Heat the oven to 180° top-bottom heat.
Spread the polenta on the baking paper. The dough should be about 1 cm thick. Put it in the oven. Bake the polenta pizza dough for 5 minutes.
Cut dried tomatoes, zucchini, tomatoes, mushrooms and onion into thin slices.
Take the dough out of the oven and spread it with tomato sauce. Sprinkle the pizza seasoning on the sauce.
Top the pizza with the vegetables. Bake the polenta pizza for 15 minutes.
When ready, sprinkle with fresh arugula. Best to enjoy immediately!
Notes
One serving contains
30.5 g carbohydrates
4,9 g protein
0,7 g fat
Nutritional values
Calories:
151
kcal
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