Just because you have a restricted diet doesn’t mean you should miss out on the good stuff, right? If you are gluten free or even if you’re not, try this delicious Polenta Pizza…I know you’re going to love it as much as I do!
I am not allergic to wheat or gluten in general but boy, do I feel better when I leave it out of my diet. A few weeks ago, I made the choice to go gluten free to see if it made any difference to my digestive issues. The answer was YES! Not only do I now go to bed with a flat tummy as opposed to looking like I’m six months pregnant, I’m also more clear headed, less moody (I know, so hard to believe I could be moody in the first place, not!) and a calmer, more patient person.
I have had the occasional slice of sour dough and a spelt cookie but it hasn’t seemed to bother me too much. I’m pretty sure it’s the cereal for breakfast, bread for lunch and pasta for dinner that is the big problem. But whether you want to be GF or not, it’s nice to have a change sometimes and try something different. This Polenta Pizza is so good, you won’t be disappointed!
Gluten Free Polenta Pizza
Serves 2 if you are greedy like my husband and I or 4 for lunch with salad…
1/2 cup polenta
2 cups water
sea salt flakes
drizzle of olive oil
2 tsp fresh thyme
1/4 cup grated parmesan
Bring the 2 cups of water to the boil in a medium sized saucepan. Add the polenta and stir vigorously for about 10 minutes until cooked and no longer grainy. After ten minutes, stir through a generous pinch of sea salt, a drizzle of oil and the thyme.
Working fast, because polenta sets quickly, spoon it out on to a baking tray lined with baking paper. Smooth the polenta out in a circular shape using the back of a wet spoon until it is around 3/4 cm thick. Place in the fridge to set for about 30 minutes. Preheat your oven to 200 degrees celcius.
After the polenta has set, sprinkle over some parmesan and bake it for 15 minutes, until golden and starting to crisp.
For my pizza, I chose some blanched asparagus, halved cherry tomatoes, thinly sliced prosciutto and goat cheese but you can use whatever you have on hand.
Add the toppings to your lovely crisp pizza base and return it to the oven for about 10-15 minutes, so that the toppings warm and the cheese begins to melt. Honestly, this was so good, we almost opened a bottle of wine! And it’s only Thursday!
More Topping Suggestions
- Roast tomato passata, mozzarella and basil pesto
- Chicken, spinach, cherry tomatoes
- Roast pumpkin, spinach and feta
- Garlic-y sauteed greens with lemon zest and chilli
What are your favourite pizza toppings? Do you think you will give the Polenta Pizza a try?