|I have been eyeing this polenta pizza over at Nutritious Foodie and wanted to play around with it a little. I love baked polenta. I am a texture person in a good way! I love the sound of crunch when I eat. I know that seems weird to some people, but I prefer a good crunchy granola or cereal on top of my oats! My kids on the other hand...not so much. While I know they liked the pizza, I don't think they loved it. Unfortunately...I think it was a texture issue. The illustrator really liked it, but let's be honest, if I put bacon on anything...he would eat it!
I loved that I did not have to put cheese on it either! Mine was salsa and egg. I loved the combination. The only part that was disappointing was that the yolk got cooked too my. I wanted a runny egg for this. I wanted the yolk to be more of a sauce. Oh well, it was really good regardless!
The boys pizza was eggs and bacon (and cheese). They loved that combination! I had not doubt in that though!
I added rice flour and baking powder to the mix so it would be a little more sturdy and give it some lift. You could actually pick it up! It was crispy on the outside and soft on the inside...YUM!
Polenta Pizza Crust
1 cup gluten free polenta
3 cups water
1/4 cup white rice flour
1/4 tsp baking powder
1/2 tsp salt
Bring the water to a boil. When water comes to a boil, slowly wisk in the polenta lower the water to simmer. Continue to wisk for 4 minutes until the polenta is thick and comes together. Remove the polenta from the heat. In a separate bowl combine the white rice flour, baking powder and salt. Next add the rice flour mixture to the polenta and stir to combine everything. Let it sit for a minute while the oven preheats to 350 degrees. Place parchment paper on a baking sheet and spread the polenta out after it has rested for a few minutes. Wet your hands with some water and you can then press the polenta out to the shape you want. Bake for 30 minutes. Now, bump the temperature up to 425 degrees. Next, top it however you like. I then baked it for another 20 to 25 minutes. Like I said, my egg yolk cooked too much, but I have some ideas for the next time!
Nice thick crust!
Ok, now here is another weird thing I do. My favorite go to thing for eggs is cabbage slaw. There I go with the crunch again...
My vision was for the egg yolk to be a sauce on my cabbage and pizza...hmmm oh well...still quite tasty!
Are you a texture person with your food? Do you like the crunch? My father-in-law thinks I sound like a cow when I eat my evening snack. That one is all about the crunch!
Labels: breakfast, gluten free, main course