I debated dear readers, whether or not to post this recipe and here’s why. This delicious looking pizza is one of my favorite flops. Do you know what I mean? Have you ever experimented with a recipe that didn’t turn out as you hoped or planned but the taste was very satisfying? Well, that’s exactly what happened with this experimental recipe, and all I can say is try it, but not on a pizza stone as pictured. That was my only mistake. Aside from a delicate crust this recipe would be more suitable as a deep dish pizza-casserole you eat with a fork. Take my word for it, polenta is mushy and makes for a wonderful base for many things but if you want a tried and true GF pizza crust stick with this fab recipe from the Gluten-free Goddess.
Confession time, I hide vegetables that my family turn their nose up at in some of their favorite foods. I still haven’t told anyone about the added cauliflower inside the crust, and no one noticed. Cauliflower is perfect to sneak into some foods because the strong flavors from sulforaphanes tend to soften during cooking without losing their powerful cancer fighting properties.
Sulforaphane and diidolylmethane (another compound from Brassica vegetables) inhibit cancer growth in vitro and in experimental animals. Sulforaphane downregulated the Wnt/beta-catenin self-renewal pathway in breast cancer stem cells.
Now let me tell you about the homemade pizza sauce. I couldn’t be happier as to how it turned out. It’s really a lot easier than you think to make. And if you have food chemical sensitivities or other sensitivities like we do at my house, you’ll notice a few ingredients missing that you would normally find in bottled or can pizza sauce such as; garlic, onion powder, HFCS, citric acid, BHT, sodium and other preservatives. It may be a few extra steps than opening a can or jar but you can handle it and once you do you’ll never go back. Why not make a couple batches all at once for future pizza making. This pizza sauce will freeze beautifully, plus, it costs about half to make it yourself as it would if you bought ready made. And as always -go for the organic tomato paste.
Suggested changes will be mentioned in the notes. Here’s what you’re going to need:
Make the pizza sauce first:
- 1 tube (18oz) organic Polenta
- 1 Tablespoon dairy-free spread
- ½ cup fresh cauliflower puree (optional)
- Pizza sauce
- 2 6oz cans Organic tomato paste
- 1 Tbs extra virgin olive oil
- 1 med homegrown heirloom tomato diced or fresh tomato
- 2 tsp Italian herbs: (oregano, marjoram, savory, thyme, basil, rosemary, sage. I used Spice Islands
- 1 Tbs organic cane sugar (use stevia equiv.if sugar free)
- 1 tsp salt
- 1 tsp pepper
- 1 cup fresh mushrooms
- 1 red bell pepper
- 1 green bell pepper
- -Canadian bacon (uncured) such as Jones Farms
- Non-dairy type cheese such as Daiya (optional)
- onions, optional
- In a large sauce pan combine tomato paste, fresh tomato, Italian spices, olive oil, sugar/stevia, salt and pepper and bring to a boil.
- Reduce heat to low and simmer for about 20 minutes. Remove from heat and let cool while you make the polenta base.
- For the polenta base:
- In a food processor or high powered blender process the cauliflower until smooth.
- Add the full tube of polenta a little at a time until incorporated.
- Add the non-dairy butter spread and process until it's completely blended in.
- Remove the polenta with a spatula and spread evenly into the 9 x 13 dish/pan.
- Spread the pizza sauce evenly over the polenta
- Place favorite toppings on top of the sauce.
- Bake for 40 minutes at 475F