Saturday, 23 March 2013

Gluten Free Polenta Mini Pizzas Recipe

Polenta pizzas are great, they make interesting and healthier alternative gluten free pizza.

The reason I make them small  is because any bigger and I find they they can be hard to handle because they are quite sticky. Two small pizzas would be enough for one hungry person.

(Makes 4 mini pizzas)

200g polenta
1 & 3/4 pint water
1 tsp dried herbs
1 tbsp fresh parsley, finely chopped
1 1/2 tbsp sunflower oil
1 tsp salt

Bring the water to the boil in a large saucepan. Once boiling, gradually whisk in the polenta until it combines and the water is completely absorbed. Remove from the heat if it starts bubbling too much.  Whisk until you have a smooth firm mixture then stir in the oil, herbs and salt. 

Line a large baking tray with baking parchment and grease the paper with a bit of oil.

Dollop 4 big blobs of the mixture onto the tray. Flatten and shape each one with a spatula until they are approximately 1/2 cm thick. Use oiled hands to do this if it is too sticky to use a spatula.

Place in the fridge for an hour to set.

Preheat the oven to 200c and bake the pizza bases in the oven for 30 minutes flipping once just over half way through. Be careful - they stick so handle with care.

Once golden and firm, top with your favourite toppings and put back in the oven for 5 - 10 minutes until the cheese melts.


1 comment:

  1. These look great! So simple, too. I'd love for you to share it on my blog's link party, Waste Not Want Not Wednesday, a place for frugal tips and GF recipes :)