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Gluten-free Polenta crust Margherita pizza
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Gluten-free Polenta crust Margherita pizza
In this recipe, polenta is cooked in broth and unsweetened almond milk, to which we add grated parmesan for crispier crust. Our pizza is garnished with fresh tomato salsa enhanced with fresh garlic and basil. Easy to prepare and exquisite, you will be stunned by the result!
Gluten-free Polenta crust Margherita pizza
| Prep time: 15 minutes + cooling time 1h |
|---|
| Cooking time: 30-35 minutes |
| Servings or yield: 2 to 3 |
| Difficulty level: Easy |
| For crust |
|---|
| 2 cups broth |
| 2 cups almond milk, unsweetened |
| 1 cup polenta |
| ½ cup grated parmesan |
| 2-3 fresh basil leaves |
| Salt & pepper to taste |
| 1 tbsp. olive oil for drizzle |
| For salsa |
| 3 big fresh tomatoes, cut in 2 |
| 4 tbsp. Olive oil |
| 2 garlic cloves, thinly sliced |
| ¼ cup fresh basil leaves, minced |
| Salt & pepper to taste |
| For pizza |
| 4 oz (1 cups)shredded mozzarella |
| ¼ cup grated parmesan cheese |
| Fresh basil leaves, minced |
Preparation
For polenta crust, in a large saucepan bring almond milk, stock and basil to boil.
When liquid comes to boil, add polenta and stir continuously with a wooden spoon or whisk until mixture thickens and starts to bubble 2-3 minutes. Reduce heat, then stir in Parmesan and season with salt and pepper.
Pour polenta onto a round baking tray cover with parchment paper and spread out into a circle about 1/3-inch thick. Let cool then transfer to refrigerator and chill until firm, at least 1 hour.
Meanwhile for salsa, scoop tomato seeds out of cavities from tomato halves. Gently squeeze tomato to remove the more water.
Mince fresh tomato, transfer in a bowl with the rest of salsa ingredients, mix and set aside.
Heat oven at 450°F. Remove polenta from refrigerator and drizzle with 1 tbsp. Olive oil. Bake until it begins to crisp around edges, about 20 minutes.
Remove from oven and top with ½ mozzarella and Parmesan, add salsa and finish with the rest of mozzarella and Parmesan. Sprinkle with salt and drizzle with olive oil.
Bake until cheese is melted and bubbling, 10 to 12 minutes.
Remove from oven, let rest 5 minutes, top with fresh basil and serve.
Tips, Tricks + Culinary ideas
Preparation steps
1 - For polenta crust, in a large saucepan bring almond milk, stock and basil to boil.
2 - When liquid comes to boil, add polenta and stir continuously with a wooden spoon or whisk until mixture thickens and starts to bubble 2-3 minutes. Reduce heat, then stir in Parmesan and season with salt and pepper.
3 - Pour polenta onto a round baking tray cover with parchment paper and spread out into a circle about 1/3-inch thick. Let cool then transfer to refrigerator and chill until firm, at least 1 hour.
4 - Meanwhile for salsa, scoop tomato seeds out of cavities from tomato halves. Gently squeeze tomato to remove the more water.
5 - Mince fresh tomato, transfer in a bowl with the rest of salsa ingredients, mix and set aside.
6 - Heat oven at 450°F. Remove polenta from refrigerator and drizzle with 1 tbsp. Olive oil. Bake until it begins to crisp around edges, about 20 minutes.
7 - Remove from oven and top with ½ mozzarella and Parmesan, add salsa and finish with the rest of mozzarella and Parmesan. Sprinkle with salt and drizzle with olive oil.
8 - Bake until cheese is melted and bubbling, 10 to 12 minutes. Remove from oven, let rest 5 minutes, top with fresh basil and serve.
