Description
Vegan polenta pizza with mushrooms, bell pepper, olives and tomato sauce. The crust of the pizza is made with polenta. Low FODMAP, gluten-free, lactose-free
Ingredients
Scale
For the pizza crust
- 80 g polenta
- 400 ml water
- 75 ml unsweetened almond milk
- Fresh rosemary
- Pepper and salt
For the topping
- 100 ml canned tomato / tomato passata
- 100 g canned mushrooms (contrary to normal mushrooms, canned mushrooms are low FODMAP up to 150 g per portion)
- 1/2 green bell pepper
- 40 g black olives
- Italian herbs
- Pepper and salt
Instructions
- Put the water and the almond milk together in a pan and bring to boil. Add the polenta when the water starts boiling. Stir while you add the polenta, so no lumps are formed. Add a bit of salt. Lower the heat and leave the polenta to boil for about 20 minutes. Stir now and then.
- Make the sauce by putting the tomato passata in a bowl and add salt, pepper and Italian herbs to it. Stir together.
- Stir the rosemary through the polenta when it is almost cooked. Taste the polenta and add some salt and pepper if necessary.
- Pre-heat the oven to 200 degrees Celcius and line a baking sheet with baking parchment.
- Divide the polenta over the baking sheet. Make sure you get an equal layer and press the crust onto the baking sheet with the back of a spoon.
- Spread the tomato sauce over the polenta crust.
- Bake the crust with the sauce for 15 minutes in the oven.
- Drain the mushroom and cut the bell pepper in pieces and the olives in slices.
- Divide the topping over the polenta pizza and bake it for another 15 minutes.
- Prep Time: 30 mins
- Cook Time: 30 mins
Nutrition
- Serving Size: 1
- Calories: 418
- Fat: 8
- Carbohydrates: 74
- Fiber: 2
- Protein: 10