Polenta Pizza with Pumpkin, Beetroot & Parsley
Do you love pizza, but are gluten-intolerant?
Do you love pizza, but are trying to lose weight so have vowed to stay away from the industrialized junk because it is too caloric?
Do you love pizza, and are looking for a light, satisfying, healthy and vegan-friendly + gluten-free friendly option?
Then, this is for you!
Ingredients for polenta crust
- 1 cup Polenta
- 4 cups of Water
- 1 tsp garlic paste or 2-3 garlic cloves
- 2 tbsp dry or fresh thyme
- 3 tbsp dry or fresh oregano
- 1 tbsp Olive oil
- 1 tsp Sea Salt (adjust to taste)
- 1 tsp White pepper
- Pre-heat the oven to 200C
- Place your water in a pot & bring to boil (while waiting for the water to boil, you can wash and prep your pumpkin & beetroot)
- Once the water is boiling, pour your polenta in
- Mix well, mix often until the polenta begins to thicken
- As it thickens, add in your fresh thyme, oregano, olive oil, white pepper and salt
- Then once it has thickened well, bring down the heat to medium
- Turn down the heat to medium and let it cook for 5-7 minutes
- While it is cooking, lay down a parchment paper on your baking tray
- After those 7 minutes, spread out evenly your polenta as seen in the picture below to make your pizza crust
- Place it in the oven for 25minutes (it could be less if your crust is very thin so please check after 15minutes to make sure it does not burn)
Once it is golden and crispy, it is reaaaaadyyyyyyy!
Ingredients for the roasted pumpkin
- 1/3 pumpkin
- 1 tbsp olive oil
- 1 tbsp maple syrup
- tsp sea salt
- Pre-heat oven @200C
- Wash and cut the pumpkin
- In a bowl, place all ingredients to coat and season
- Place parchment paper on baking tray
- Lay down your pumpkin slices
- Bake for ±20-25mins until golden orange
Ingredients for the beetroot
- 1 medium beetroot
- Fresh thyme (optional)
- 2 garlic cloves
- 1 tsp olive oil
- Pinch of salt
- Pre-heat oven @200C
- Place the beetroot, unpeeled with fresh thyme and 2 whole garlic cloves wrapped in an aluminum foil sprinkled with a touch of olive oil and salt
- Place in the oven for at least one hour (depending on the size of your beetroot) or until a knife can smoothly penetrate the beetroot without being forced
- Take out of the oven once it is ready, let it cool for a few minutes then peel off the skin. It should come right off even by simply using your hands
- I recommend doing this the night before, so that it is ready the next day and you do not end up starving while waiting for your beetroot to bake, seeing as the polenta and pumpkin cook time is much shorter
- Grilled or raw almonds
- Fresh parsley
If let us say, you are not a fan of beetroot, you could substitute with anything really. Such as carrots, goat cheese (if you're not vegan), a boiled egg (if not vegan), baked thyme zucchini (recipe on HH).
I hope you enjoy this polenta pizza as much as I did, and I will be making many more; so stay tuned!
It is super light, super easy to digest, healthy and YUM YUM YUMMMMM!