Polenta pizza with tahini sauce and toasted almonds – gluten-free

10 Apr 2018

There was this pack of polenta sitting in my cupboard for months and I really wanted to make a delicious dish with it. Trying to lose a bit of weight at the moment it was important to create a balanced dish that was high in protein yet healthy and delicious at the same time. Quite a challenge. So I started brainstorming with my friend Stephanie and we had the idea to make a healthy pizza with gluten-free polenta as pizza based instead of pizza dough! And of course there is always cashew cheese which works amazingly well as a pizza topping. But I used cashews quite often recently, so I was looking for a healthy and wholesome alternative. And tahini came to the rescue. High in iron, protein and calcium, it's the perfect pizza topping. Preparation time is only 10 minutes with 20 minutes in the oven!

Polenta and tahini is a delicious and healthy combination. And the almond flakes were nicely toasted when they came out of the oven, adding another layer of nutrition and flavour to this polenta pizza.

The ingredients make for a small main dish or a starter. If you are starving make a bit more polenta (mix 1x polenta with 4x the amount of water, e.g. 100g of polenta with 400ml of water, or according to package instructions). There is more than enough tahini sauce for a bigger version of this pizza.

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Polenta pizza with tahini sauce and toasted almonds – gluten-free

If you are looking for a healthy vegan pizza with delicious flavour and full of nutrients then this polenta pizza will be right up your street!

The golden colour of the polenta is an amazing contrast to the 'tricolore topping.'

The flaked almonds were toasted after coming out of the oven, adding even more flavour to this vegan polenta pizza.

Serve directly on the baking paper to give this pizza an even more rustic feel.

This vegan polenta pizza works well as a main or even as a starter.

INGREDIENTS:

Polenta Pizza dough ingredients:

300ml water
75g polenta
3/4 tsp salt
1/4 tsp garlic powder

Pizza topping ingredients:

2 tbsp tomato sauce
Tomatoes
Mushrooms
Flaked almonds
Oregano
Dash of salt to taste
Rocket

Tahini sauce ingredients:

4 tbsp hot water
2 tbsp tahini sauce
1 1/2 tbsp lemon juice
1/3 tsp garlic powder
Salt to taste

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METHOD:

To a pan add 300ml boiling water, 75g polenta, 3/4 tsp salt and 1/4 tsp of garlic powder. Bring to cook and stir continuously for 3-5 minutes until the polenta thickens.

Then spread it in a circle on a baking tray lined with baking paper. This will be the pizza base.

Add 2 tbsp of tomato sauce on top and spread evenly. You can use any pasta tomato sauce you can find in your local supermarket.

Add finely sliced mushrooms, tomatoes, some flaked almonds, some oregano and a dash of salt to your polenta pizza as well.

Bake in the preheated oven at 200C (390F) for 20 minutes.

In the meantime prepare the tahini sauce. Add all tahini sauce ingredients into a bowl and mix together until you get a smooth sauce.

Take the polenta pizza out of the oven and garnish with some rocket.

Drizzle the tahini sauce over the pizza. There is plenty of sauce left, so you can also use it as a delicious salad dressing. The dressing also keeps well in the fridge, although it will turn from a liquid into a paste. To liquify it again just warm it up.

Enjoy!

And if you love tahini as much as I do try my easy quinoa bake with tahini sauce.