Simply Organic Mild Taco Seasoning Mix -- 1 oz
You’ve made pizza from traditional dough, from gluten-free dough and from whole-wheat flour. You’ve even made a personal-sized pie with an English muffin and tortilla wrap when you were in a hurry or had to feed little mouths. But you’ve never made pizza like this before. Baked polenta, or cornmeal, creates a crispy golden crust that’s naturally gluten-free with a rich, buttery flavor. Using the timeless Italian staple, you’ll create a deep-dish dinner that raises the bar…and the toppings!
Polenta Pizza Crust
1 cup tomato-garlic polenta
3-1/2 cups water
1/2 cup shredded Parmesan
1 Tbsp. Vitacost Extra Virgin Olive Oil
1 yellow onion, diced
1 Tbsp. chopped garlic
Dash of Vitacost Organic Cayenne Pepper
Pizza Toppings
1 lb. low-fat ground beef (can use turkey or chicken)
1 packet mild taco seasoning
1 cup pizza sauce (or to your liking)
1 can (4 oz) sliced crimini mushrooms
1 green bell pepper, sliced
1 purple onion, sliced into rings
Fresh mozzarella cheese
Directions
- Preheat oven to 425 degrees F and coat a 9-inch spring form pan with non-stick cooking spray.
- In a medium bowl, add polenta and Parmesan. Stir to combine.
- Add polenta to bottom of spring form pan, using hands to gently pat down. Add polenta to sides, as well, going up about 1 inch. Bake 15 minutes, or until crisp and golden.
- While polenta is baking, prepare toppings: In a skillet over medium heat, add olive oil, diced onion, garlic and cayenne. Cook until golden brown.
- Add meat and heat until cooked through.
- Drain off any oil from meat. Sprinkle with taco seasoning to taste.
- Spread a layer of pizza sauce over polenta crust. Add meat and remaining toppings, as desired, ending with mozzarella on top.
- Bake another 30 minutes, or until cheese begins to brown and bubble.
