Gluten-free Polenta Pizza

Serves: 4

Ready in: 30 to 60 mins

Gluten Free‏

Know your nutrients

Calories

345 -

Fat

27.1g -

Saturates

10.6g -

Sugars

8.6g -

Salt

1.04g -

Protein

14g -

Carbs

12.5g -

Fibre

3.2g -

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Everyone deserves to enjoy a hearty, comforting pizza, even those on a gluten-free diet! This one from The Cookery School at Little Portland Street, London, uses a polenta base, and simple but delicious toppings of tomato sauce, cheese, parsley and onions. Discover more delicious gluten-free recipes at The Cookery School's specialised classes here.

Gluten-free Polenta Pizza Recipe: Veggie

Ingredients
Method

Ingredients:

50g polenta (use the precooked and dried variety)
200g water
tomato sauce
mozzarella

For the toppings:

parsley, dried oregano, and olives

For the tomato sauce:

2 medium onions, finely chopped
4 tbsp olive oil
2-3 garlic cloves, very finely chopped
1 x tin tomato passata (tinned tomatoes chopped or fresh tomatoes skinned and chopped)
1⁄2 cup parsley, chopped

method:

To make the tomato sauce, fry the onions in the olive oil, until golden-brown. Add the chopped garlic and fry for a minute or so more. Add the passata (or tinned or fresh tomatoes) and the parsley to the mixture, and simmer for about 20 minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.
To make the pizza base, place the polenta and water in a saucepan that is sufficiently large to allow the polenta to be easily stirred. On a high heat, bring the mix to the boil then immediately turn down to a medium heat, stirring all the time. Continue to stir until the polenta has thickened, then turn the cooker down to its lowest setting, cover the saucepan and allow the thickened polenta to cook very slowly for about 10 minutes, to ensure that it is well-softened and all the starch has been cooked. Season with salt and pepper and, if desired, whisk in butter or olive oil for added richness.
Pour the polenta onto a greased tray in a circlular shape, about the size that you want your pizza to be, and allow it to set until firm. If you have time, refrigerate it until it's firm. Bake in a preheated oven at 230C/450F/Gas 8 for about 20 minutes, or until crisped on the top.
Top with the tomato sauce, cubed mozzarella, chopped parsley, dried oregano and olives (or your favourite pizza toppings). Return the pizza to the oven until the topping has browned, and the cheese has melted and browned, too.

Print Recipe www.cookeryschool.co.uk/