Vegan Cheese Pizza

Cheesy Polenta Pizza 

Recipe adapted from:

Forks over Knives Cookbook

Something I do miss about being a vegan over a vegetarian is eating cheese pizza. We have this amazing pizza place nearby where the pizza is hand-made, salty, and the cheese just melts off your tongue as you taste the perfect ratio of tomato sauce… So, to make up for it, I decided to try this recipe out. This was surprisingly delicious and non-vegan people liked it! Another benefit is that this pizza doesn't leave you feeling greasy, bloated, or guilty. Try it out!

Ingredients:

·      1 cup pasta sauce or pizza sauce

·      4 cups of water

·      1 teaspoon sea salt

·      2 cups of cornmeal

·      1 cup cashews

·      1 ½ tablespoons lemon juice

·      ½ teaspoon dried basil

·      ¼ cup water

·      Extra toppings for your veggie pizza: onions, zucchini, eggplant

Directions:

1.     Bring the water and salt to a boil in a large, flat saucepan.

2.     Whisk in the cornmeal until it is all incorporated, turn the heat to low, cover, and cook for 40 minutes.

3.     To make the ‘cheese’ sauce, put the cashews, lemon juice, basil, and water into a food processor. The texture will resemble cream cheese.

4.     Once the polenta is cooked, take it out of the saucer and put onto a large, round pizza dish. Bake it for 30 minutes at 350 degrees Fahrenheit.

5.     Put the pasta sauce first, then put the cheese topping in golf ball-sized rounds onto the pizza (and any other toppings). Cook for 10 minutes at 350 degrees.

6.     Once it’s done cooking, spread the cheese around the whole pizza and enjoy!