I was in the mood for comfort food this week and couldn’t get the idea of pizza out of my mind. I considered making a garbanzo bean socca crust for my pie but then I saw this organic polenta sitting unused in my refrigerator door and opted to make Mini Gluten-Free Pizzas with polenta instead.
These mini pizzas are a great snack because you can make up the recipe as you go along depending on what you have on hand. You start by slicing the polenta thinly and toasting the pieces – A low broil for 5-10 minutes each side should be sufficient.
Once they’re a little browned you load them up with whatever toppings you’re in the mood for. Here I went for a slice of tomato, Spike seasoning, and Daiya jalapeno jack shredded cheese. 10 minutes longer in the oven, or until the “cheese” melts, and you’ve got yourself a delicious snack.
I’ve used salsa and canned tomato paste instead of fresh tomatoes in the past, as well as loading the slices up with veggies, soy cheese, or nutritional yeast. Like I said before, this is a great, versatile snack because you can put whatever you have in your fridge onto the polenta slices!
Have you ever made your own pizza before? What’s your all-time favorite pizza topping? Be sure to share your most creative toppings, I’d love to hear what you found tastiest!
Stay tuned for the next MCLV Mange installment and check out the previous posts from this series to see what you’ve missed so far: