Gluten-Free Polenta Pizza with Roasted Vegetables

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large heavy-bottomed pot, bring the 3 cups of water to a boil over high heat. Gradually whisk in the 1 cup of instant polenta and the 1/2 teaspoon of salt. Reduce the heat to low and cook, stirring constantly with a whisk or wooden spoon, until the polenta is very thick and starts to pull away from the sides of the pot, about 5-7 minutes. It should have a consistency like thick mashed potatoes.
3. 3Line a baking sheet with parchment paper. Pour the cooked polenta onto the prepared baking sheet and use a spatula to spread it evenly into a large circle, about 0.635 cm thick. This will be your pizza crust.
4. 4Bake the polenta crust in the preheated about 205°C (200°C) oven for 20 minutes, until it is set and lightly golden around the edges.
5. 5While the polenta crust is baking, prepare your vegetables. Cut the 4 cups of assorted vegetables (bell peppers, zucchini, eggplant, onions) into bite-sized pieces, about 2.54 cm cubes. Place the cut vegetables in a bowl and toss them with the 3 tablespoons of olive oil and the 1 tablespoon of Italian seasoning until evenly coated. Spread the seasoned vegetables in a single layer on another baking sheet.
6. 6After the polenta crust has baked for 20 minutes, remove it from the oven. Carefully spread the 1 cup of tomato sauce evenly over the baked polenta crust, leaving a small border around the edge. Arrange the seasoned roasted vegetables on top of the tomato sauce. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the vegetables.
7. 7Return the pizza to the about 205°C (200°C) oven and bake for another 5-10 minutes, or until the mozzarella cheese is completely melted, bubbly, and slightly golden.
8. 8Remove the pizza from the oven. Garnish the pizza with the 1/4 cup of fresh basil. Let it cool for a minute or two before slicing and serving immediately.

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