Polenta Caprese Pizza Food

CHEF JOEY'S POLENTA CRUST PIZZA

Chef Joey's Polenta Crust Pizza image

Using ready made polenta makes this pizza easy to prepare. It is also lower in carbs then a regular dough pizza. As with any pizza the toppings are endless, so be creative.

Provided by Chef Joey Z.

Categories < 4 Hours

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (18 ounce) package polenta (pre-cooked)
2 teaspoons italian seasoning (divided)
1 tablespoon filtered water
1 tablespoon arrowroot
2 tablespoons wheat flour
1 teaspoon garlic powder
1/2 cup romano cheese (grated)
4 slices smoked tempeh (cut into small pieces)
1 cup prepared spaghetti sauce (You could also use pizza sauce)
1/2 cup broccoli, heads (thinly sliced)
3 scallions (cut in small slices)
1 roasted pepper (I used the the sweet roasted ones in a jar)
1 cup goat mozzarella cheese (shredded)

Steps:

Preheat your oven to 450'F.
Spray a 12 inch pizza pan with oil.
Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
Bake it in your preheated oven for 15 minutes.
While its cooking, cut up your broccoli heads, scallion and pepper.
When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
Put back into the oven for 25 minutes.
Remove when done, let stand for 5 minutes before serving.
Bon Appetit!

Nutrition Facts : Calories 731.4, Fat 20.1, SaturatedFat 9.4, Cholesterol 51.6, Sodium 867.1, Carbohydrate 113.3, Fiber 10.8, Sugar 7.5, Protein 28

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