You can top this gluten free pizza crust however you like.
- 6 ServingsServings
- 2 cups skim milk
- 4 cups water or vegetable broth
- 11/2 cups Polenta – cornmeal
- 1 teaspoon salt or to taste
- 1 tablespoon parmesan grated
- black pepper to taste
1 Bring liquid to a boil. Whisk in polenta slowly, as it starts to thicken add in the salt, pepper and parmesan. Pour into a 13x9 baking pan, such as a pyrex. Allow to cool for at least 30 mintues.
2 Once cool and solid, cut out rectangles and top with your choice of toppings, such as tomato sacue, broccoli, cheese etc.
3 Bake in the oven until the cheese is melted.