Vegan Polenta Pizza Crust
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Refrigeration Time
30 mins
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Total Time
50 mins
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Servings
4 Servings (Makes one 12 inch Pizza)
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Calories
167 kcal
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Course
Main Course
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Cuisine
Italian
Vegan Polenta Pizza Crust
Description
The Vegan Polenta Pizza Crust uses a simple set of ingredients including cornmeal, vegetable broth, garlic powder, oregano, and basil to develop a flavorful base. The polenta is cooked quickly until thick and then rolled out between parchment papers to fit a 12-inch pizza tray. Baking this crust is done at 425°F to set the structure before adding toppings. Due to the delicate nature of the crust, vegetables like onions, peppers, or mushrooms should be precooked to remove excess water, ensuring the crust retains its texture. This crust provides a gluten-free and vegan alternative to traditional pizza bases, emphasizing a cornmeal flavor and a tender but firm texture.
This polenta crust can serve as the foundation for numerous vegan pizza toppings, from sauces and vegan cheeses to a variety of veggies, making it flexible for varied meals. Using parchment paper aids in handling the dough and transferring it onto the tray.
The notes highlight using parchment paper during baking to help flip the crust after baking, which helps achieve an even bake. They also remind cooks that nutrition calculations exclude optional toppings and suggest precooking toppings to keep the crust crisp and prevent sogginess.
Ingredients
- 2 cups vegetable broth low sodium
- 1 teaspoon garlic powder
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- 1 cup corn meal
Optional Toppings
- tomato sauce
- vegan cheese meltable
- red onion sliced
- bell pepper sliced
- mushrooms sliced
- black olives sliced
- basil for garnish, fresh
Instructions
- Line a 12" round pizza tray with parchment paper and set aside. Have another sheet of parchment paper ready to place on top of your dough for rolling. This one doesn't need to be round.
- In a medium sauce pan, add the stock and seasonings and bring to a low boil over medium/high heat. Once boiling, add the corn meal and whisk continuously until thick. This will happen quickly, about 20-30 seconds, so make sure you're ready.
- Transfer the dough to the center of your round sheet of parchment paper and place the other sheet on top. You may want to work on a cutting board as the mixture will be hot. Use a rolling pin to evenly roll and stretch the dough to the edges of the sheet. Work quickly, as the dough will be harder to stretch as it cools. It doesn't need to be perfect. Slide it onto the pizza tray and set it aside.
- Preheat the oven to 425 degrees F convection bake. Then prepare your toppings. For toppings like onion, peppers or mushrooms precook them to release their water and prevent your crust from getting soggy.
- When the oven is hot, bake your polenta pizza crust for 20 minutes, then remove from the oven and use the parchment paper to very carefully flip the crust over. Discard the paper and return the crust to the oven for 10 more minutes.
- Remove from the oven and add all your toppings. I like tomato sauce, shredded cheese and sautéed veggies. Switch the oven to broil and return the topped pizza to the oven for 1-2 minutes to brown your toppings and melt your cheese. Watch carefully to prevent burning! If using fresh basil, add this at the end as a garnish, do not cook it with the basil.
Notes
- Use parchment paper on your baking pan to make flipping the crust easier after the initial bake.
- Precook vegetables like onions, peppers, or mushrooms before topping to reduce moisture and avoid a soggy crust.
- Nutritional information applies to one-quarter of the crust, excluding optional toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings (Makes one 12 inch Pizza)
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Calories | 167cal | 8% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Sodium | 179mg | 7% |
| Potassium | 249mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 12IU | 0% |
| Vitamin C | 7mg | 8% |
| Calcium | 11mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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