Vegan Polenta Pizza

I’ve been mostly vegan (100% vegetarian) for about 3 years now, and when I first made the transition I  relied heavily on other vegans to figure out how to cook again. For New Years I had intended to get to the store to make a fancy dinner, but with two little kids it just didn’t happen.

Instead I opened the fridge and pantry to figure out what I had on hand that I could put together. I had a Polenta roll that I had been wanting to use, and decided I’d base a meal around it. After picking through my pantry and refrigerator I decided to make some mini vegan polenta pizzas. I made the pizzas with a spinach pesto base, and some cashew cheese with veggies. Recipe below.

Vegan Polenta Pizza

1 Polenta Roll

Pesto base:

2 handfuls of baby spinach

1/2 cup of raw unsalted cashews

2 Tbs Olive Oil

1 Tbs Lemon Juice

1/2 cup Fresh Parsley

1 Garlic clove

salt and pepper

Tomato Layer:

1 Cup of Grape or Cherry tomatoes chopped in half

2 Garlic Cloves minced

2 Tbs Olive oil divided

salt and pepper

Cashew Mozzarella:

I used this recipe


Artichoke hearts chopped

1/2 Orange Pepper cut into 1/2″ pieces

Pitted Kalamata Olives , halved

Turn your oven to 400 F. Cut the Polenta into 1/4″ slices and place on a baking sheet with parchment paper and a little olive oil. Cut tomatoes in half and place on parchment paper with olive oil salt and pepper and roast for 25 minutes.

While your tomatoes are cooking make your mozzarella and pesto. Follow link provided for mozzarella. Place all pesto ingredients in a food processor and mix for 30 seconds, scrape down the sides and mix for another 30 seconds, or until a smooth consistency, add more olive oil if needed.

When the tomatoes are done, remove them from oven and put them in a skillet with minced garlic and cook for 3-5 minutes stirring to break them down.

Put your sliced polenta into the oven for 5 minutes, remove and flip them over. First add your layer of Pesto, followed by some tomatoes, your Mozzarella and toppings. Bake them in the oven for 25-30 minutes. I topped mine with some dried oregano and basil. Salt to taste.


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