I got this idea from a blog called carrotsncake.com. She got the recipe from Realsimple.com. This is super-easy, healthy, and tastes amazing. The crust is crispy and holds together like crust made from flour.
The recipe on realsimple.com said to make your own polenta, but I had never done that before. I did some research and decided to experiment with my own polenta creation. It actually worked really well!
I added one cup corn meal, one cup veggie broth, three cups water, salt, garlic, onion, red pepper flakes, and olive oil. I cooked the corn meal on low for about 30 minutes, stirring occasionally. When the polenta started to get thicker, I turned the stove up to medium and let it cook for about 10 more minutes until my creation became thick. I tasted it to make sure it was edible, and to my surprise, it was more than edible. I could have eaten the pot of polenta for dinner and been satisfied.
Next I pulled out my cast-iron pans and oiled them with olive oil, then spread the polenta in the pans about 1/4 inch thick.
I love my cast-iron pans!!
For my toppings, I added a small amount of spicy tomato sauce, sundried tomatoes, mozarella cheese, and basil.I placed in the the oven (425 degrees Fahrenheit) for 30 minutes.
After taking the pizza out of the oven, I let it cool for about 10 minutes and placed it on a plate to cut and eat.
The crust was crispy, easy to make and held its shape. Matt and I loved this meal!
I will be making this pizza again soon.
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