Gluten Free & Vegan Polenta Pizza Stacks
When I found out I would have to change my eating habits to be gluten free and vegan, I immediately thought about pizza. I thought about how I had just got these really delicious margherita ones from Costco. They were topped with gooey cheese, tomatoes and basil and were oven baked in Italy (according to the box) and had the most savory, thin, crispy crusts. I tried to remember the last time I ate pizza and was devastated at the thought of never again biting into a piping hot slice. It's not my favorite food, but it's definitely on the list. After all, I was totally one of those kids who grew up eating frozen Tostino party pizzas (and yes I still crave those).
The good news is that I did not have to give up pizza! I can bake my own using Bob's Red Mill Gluten Free Pizza Crust (with an egg substitute like flax meal). I can top them with Daiya, the most delicious vegan cheese to ever exist. I can even go grab a pizza from Cafe Oasis in Portland. I am lucky. My pizza cravings can always be satisfied!
Sometimes I am in a time crunch though or don't feel like spending extra money to go out for pizza. That is why I thought up the concept of using polenta to make little tiny pizzas. They are cute and fun to put together!
Polenta Pizza Stacks
1 tube of polenta (Trader Joes)
Pizza Sauce (Trader Joes)
Fresh Basil leaves, cut into strips
Sliced Roma Tomatoes
1. Preheat the oven to 350.
2. Slice the polenta tube into rounds (about a dozen)
3. Place the polenta on a greased cookie sheet and spoon some pizza sauce onto each round.
4. Top with basil, olives, mushroom and tomatoes, or whatever ingredients you wish to use.
5. Bake for 20 minutes.
These may not give you the experience of eating slices of pizza, but they will satisfy your craving! They are perfect for appetizers, as a side dish or even as a main dish.