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Manufactured & Distributed By:

The Whole Living Kitchen Inc.




Better for You Meals: Polenta Pizzas

April 23, 2018

Book: Clean Start: Inspiring you to eat clean and live well By: Terry Walters Page:39


This recipe may seem a bit challenging and time consuming, but it will definitely be worth it in the end!


Makes two 10-inch pizzas.


Polenta Pizza Crust

3 cups vegetable stock

1 teaspoon sea salt

½ teaspoon dried basil

½ teaspoon dried oregano

⅓ teaspoon dried parsley

Freshly ground black pepper

2 tablespoons extra virgin olive oil

1 ¼ cups polenta



Kale and Maitake Mushroom Topping

1 large leek, sliced

3 tablespoons extra virgin olive oil

3 tablespoons mirin

2 maitake mushrooms

1 bunch kale, finely chopped

Sea salt and black pepper

¼ cup pasta sauce


Chard and Parsley Pesto Topping

½ small red onion, thinly sliced

3 garlic cloves

3 tablespoons extra virgin olive oil

1 bunch Swiss chard, chopped

Sea salt and black pepper

¼ cup Parsley Walnut Pesto (page 100)





Over high heat, bring stock to boil. Reduce heat to medium and add salt, basil, oregano, parsley, pepper and olive oil. Whisking continuously pour in polenta and continue whisking for 5-7 minutes until smooth and thick. Pout into two 11-inch tart pans and spread evenly over bottom of each pan. Cool slightly and then refrigerate for 30 minutes or until firm.

Preheat oven to 350℉ and place pizza stone or baking sheet on middle rack. Remove polenta from refrigerator, sprinkle pizza stone or baking sheet with cornmeal, transfer polenta to stone or baking sheet and bake 40 minutes. Remove from oven and set aside.


For kale pizza, place large skillet over medium heat and saute leek in 1 ½ tablespoons olive oil for 3 minutes. Add mirin and saute 2 minutes longer. Crumble maitake mushrooms, add to pan and saute 5 minutes or until soft. Fold in kale and saute 3 minutes longer. Drizzle with remaining olive oil, season to taste with salt and black pepper and remove from heat.
For chard pizza, saute onion and garlic in oil until soft, following the directions for the kale topping. Add chard, saute 1 minute, remove from heat, and season to taste with salt and pepper.
Spread pasta sauce or parsley pesto evenly over crust, leaving a ½-inch edge. Top with kale or chard mixture and return to oven  to bake 15 minutes. Remove from oven, cut with pizza wheel and serve



If you’re short on time, brown-rice tortillas make a great last-minute pizza crust


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