I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.
Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well.
- 3 cups water
- 1 cup polenta grits
- 1 cup enchilada sauce (recipe in enchilada link above)
- 2 Tbsp olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Toppings of choice: I used ½ red onion, 1 poblano pepper, ½ cup corn, 1 cup black beans, 6 oz mushrooms, ½ cup jalapenos
- Bring water to boil in a large pot. Slowly stir in the polenta grits and bring to a boil. Reduce heat to simmer and stir frequently for 15 minutes.
- Meanwhile, preheat oven to 350 and line two, 8-inch round pans with parchment [or wax paper].
- Add salt, pepper and olive oil to polenta. Mix well and spread half of the polenta in each pan with a spatula being sure to spread evenly. You can also make one thicker crust pizza.
- Place in the freezer for 15 minutes.
- While pizza is freezing, sautee topping in a pan coated with olive oil (I heated everything but jalapenos).
- Once polenta is hardened, remove parchment paper and transfer pizza crust to pizza stone or baking sheet. Add sauce and toppings and bake in oven for 15-20 minutes or until crust is warm. Heat longer to get a more crispy crust.
Enchilada sauce recipe found here.
Picture is shown topped with Vegan Parmesan Cheese.