Cornmeal Zucchini "Pizza"

Cornmeal Zucchini "Pizza"

A clever gluten-free twist on pizza using a cornmeal base! This unique dish features a golden polenta crust topped with savory seasoned tofu 'ricotta', fresh zucchini, and melted vegan cheese. Perfect for those avoiding gluten or just looking for something different, it's a hearty and satisfying meal that's both nutritious and delicious.

Base Instructions

  1. Preheat your oven to 220°C (425°F).
  2. Grease a 30x40cm baking pan with olive oil.
  3. Bring the vegetable broth to a boil in a large pot.
  4. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
  5. Cook, stirring frequently, until the mixture is thick and pulls away from the sides of the pot (about 5-7 minutes).
  6. Spread the hot cornmeal mixture evenly in your prepared pan.
  7. Let it cool for a few minutes until it's firm enough to top.

Toppings Instructions

  1. Crumble or shred the tofu into small, ricotta-like pieces.
  2. Season the tofu with garlic powder, onion powder, salt, and black pepper. Mix well and set aside.
  3. Peel and grate the zucchini using the large holes of a box grater.
  4. Toss the grated zucchini with vegetable seasoning and let it sit for a few minutes to release moisture.
  5. While waiting, prepare your pizza sauce according to recipe or use store-bought.
  6. Using your hands or a clean kitchen towel, squeeze as much liquid as possible from the zucchini.

Assembly and Baking Instructions

  1. Spread the pizza sauce evenly over your cooled cornmeal base, leaving a small border around the edges.
  2. Distribute the seasoned tofu evenly over the sauce.
  3. Spread the squeezed zucchini over the tofu layer.
  4. Top everything with shredded vegan cheese.
  5. Bake for 20-30 minutes, or until the cheese is melted and starting to get golden spots.
  6. Let it rest for 5 minutes before cutting into portions.
  7. Can be enjoyed hot or cold - both ways are delicious!
  8. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  9. Reheat portions in the oven or air fryer for best results - this helps maintain the crispy base.

Notes

  • Really squeeze that zucchini! The drier it is, the better your final result will be.
  • If your cornmeal base seems too thick, add a bit more hot broth until you reach a spreadable consistency.
  • For extra flavor, try adding Italian herbs to your tofu mixture.
  • Let the cornmeal base set properly before adding toppings - this prevents a soggy bottom.

Nutrition Facts

4 Servings per container
Serving Size 1 servings (250 g)
Amount per serving
Calories 350
% Daily Value
Total Fat 12 g
15%
Saturated Fat 2 g
10%
Cholesterol 0 mg
0%
Sodium 400 mg
17%
Total Carbohydrate 45 g
16%
Dietary Fiber 6 g
24%
Total Sugars 8 g
16%
Protein 15 g
30%
Vitamin D 0 mcg
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically