A Gluten-Free Polenta Caprese Pizza for the Weekend

Let’s all recount it together, “Pizza is awesome.” But generally attempting a accepted meals in a special iteration gives you a complete unique appreciation for it. Enter: This gluten-free caprese sheet pizza. Right here, you might maybe maybe presumably abilities the identical straight forward, luscious flavors of tomato, mozzarella and basil, all sans carbs as a result of this inventive polenta crust. Pro tip: Prep the polenta crust the evening before (or in the morning before you flee errands); it needs to calm down no no longer as a lot as 2 hours before baking. Undoubtedly be at liberty to add just a few of your have fave toppers or support it traditional with this remix of the Italian classic.

Polenta Caprese Pizza

INGREDIENTS

• 2 tablespoons olive oil, divided
• 3 cups 1 p.c milk
• 2 teaspoons salt
• 1 1/2 cups cornmeal
• 2 big shallots, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 pints cherry tomatoes, halved
• 3/4 lb new mozzarella, cubed
• 10 basil leaves, coarsely torn

DIRECTIONS

Lightly coat a gigantic rimmed baking sheet with 1 tbsp oil. In a gigantic pot, lift milk, 3 cups water and salt to boil over high warmth. Run in cornmeal in a mushy stream and cut warmth to medium-low. Simmer, stirring ceaselessly, till polenta is thick and no longer gritty, about 20 minutes. Working like a flash, pour polenta into prepared pan, spreading evenly to the perimeters. Let stand 10 minutes; quilt with plastic wrap and press polenta alongside sides of pan to salvage edges of crust. Refrigerate no no longer as a lot as 2 hours or overnight.

Warmth oven to 450°. Bake chilled crust till it begins to brown at edges, forty five minutes to an hour. Warmth last 1 tbsp oil in a gigantic saucepan. Sauté shallots and garlic over medium-high warmth till gentle, 3 minutes. Add tomatoes and cook, stirring every so ceaselessly, till they launch to soften, 5 minutes. Mash with the support of a spoon and cook till thickened, 3 minutes more. Season with salt and pepper. Spoon sauce onto the crust, high with cheese and bake till cheese is bubbling, 10 to quarter-hour. Top with basil and cut into squares.

THE SKINNY: 281 calories per serving, 12 g fat (7 g saturated), 28 g carbs, 3 g fiber, 13 g protein

Image Credit: Con Poulos