(requires a fork)

by Isobel

unless you have some serious skills…

I was inspired by the quesadilla recipe in Vegan Homestyle (by Kay Hansen), which I have been flipping through recently, and the tofu “queso” recipe inspired me to make a pizza topping (and a pizza…). I was quite pleased that I could make a single-serving pizza using polenta as the crust, instead of having to either make a whole pizza crust or go buy one of those pre-made ones, plus it has a nice, different flavor. The only downside to the polenta is that you really can’t pick it up like a slice of pizza…but we’re all too dainty for that anyway, now aren’t we?


Polenta Personal Pizza 


1/4 cup dry polenta

3/4 cup water


1/4 block firm tofu

1 1/2 tbsp “sesame parmesan” (from Vegan Homestyle, see end of recipe*)

1/4 tsp salt

1/4 tsp dried basil

1/4 tsp dried oregano

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tbsp lemon juice

pepper, to taste

[other toppings of your choice: sauce, roasted vegetables, sundried tomatoes, spinach, olives…whatever your heart desires]

Prepare Crust: (1) Cook polenta according to package directions, until very thick. (2) Spread polenta onto a flat (moveable, like tupperware) surface, ~1/4 to 1/2 inch thick, in desired shape. Refrigerate a few hours until firm.

Prepare “Cheese”: (1) Place all cheese ingredients (tofu through pepper) in a food processor and process until smooth.

Assemble Pizza: (1) Bake crust on a parchment-lined pan at 350 degrees for ~10 minutes, or until beginning to lightly brown at the edges. (2) Top with your desired toppings (I used roasted garlic, roasted veggies, spinach and sundried tomatoes). Spread tofu “cheese” on top. (3) Return to the oven and bake for 10-15 minutes, until everything is nice and hot.

*{“Sesame Parmesan” from Vegan Homestyle cookbook (makes ~1/2 cup):

1/4 cup sesame seeds, toasted

1/4 cup nutritional yeast flakes

1/2 tbsp onion powder

1/2 tsp salt

1/8 tsp garlic powder

(1) Process until just combined and crumbly. Store in an airtight container.}