Switch up your pizza routine by using polenta as the crust, which is a whole grain and packed with fiber. It’s also a great gluten-free option. Use the toppings suggested here or get creative with your own! This recipe comes to us from Debi of Life Currents.
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1 teaspoon olive oil, plus additional for oiling the pan
4 cups vegetable broth
1 cup polenta
1/2 large yellow onion, chopped
1/2 cup pizza sauce
2 ounces queso fresco or dairy-free cheese, crumbled
2 jarred roasted red peppers, chopped
1 small handful fresh oregano, roughly chopped
Preheat the oven to 400º F. Oil the bottom and sides of a 10-inch cast iron or oven-proof skillet, and set aside.
Bring vegetable broth to a boil in a medium pan over medium-high heat, and slowly stir in polenta. Stir polenta constantly until thickened, about 25 minutes.
While the polenta cooks, place 1 teaspoon oil in a heavy bottomed skillet, and heat over medium-high heat. Add chopped onions, and cook until onions soften and caramelize, about 20-30 minutes, stirring often. If onions begin to cook too fast, or burn, add a small amount of water to the pan and continue to cook. Once onions are done to your liking, remove from heat and set aside.
Pour cooked soft polenta into the prepared cast iron skillet, and bake in the 400º F oven for 15-20 minutes. Carefully remove the hot pan from the oven and top with the pizza sauce, queso fresco, caramelized onions, chopped red peppers, and oregano. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Remove pan from oven, and allow to cool, about 5 minutes before serving. Garnish with additional fresh oregano if desired.