Anji’s back in the HHV kitchen for another healthy recipe demo! An informal Facebook poll on what Instagram meal you most wanted her to demo lead to today’s episode; the ever popular Vegan Pizza!This pizza is low fat, salt free, oil free, gluten free and dairy free with no cheese substitutes – but its not lacking in flavor or substance. With a thick corn meal crust and loads of veggies (and technically, fruit…) plus some key herbs, this unique pizza is satisfying and healthy, too. And honestly, its pretty darned easy to make! Name your fave toppings in the comments below 😀
Polenta Pizza Casserole
INGREDIENTS:
Crust:
2 cups organic corn meal
4 cups water
Sauce:
1.5 to 2 cups organic tomato sauce
1/5 lemon, juiced
1 tsp mixed herb blend (Italian herb mix, preferably)
1/2 tsp dried basil
Black pepper to taste
Toppings (your choice!):
Arugula or Spinach julienned if not baby leaves
Tomatoes sliced or diced
Mushrooms sliced or diced (I used Crimini)
Broccoli sliced
Bell pepper sliced or diced (I used Red)
Olives sliced (I used raw Botija olives)
Fresh Basil julienned
Avocado sliced or diced (I used Zutano)
See the direction in this video!
This recipe is featured in my first whole food oil free vegan cookbook called ‘Keep It Carbed, Baby!” — Buy an immediate digital download from our shop.
See more vegan food photos on our Instagram account: http://instagram.com/happyhealthyvegan
MUSIC:
Anji Bee “Love Me Leave Me (Daniel Knoxville ‘Glamhouse Mix’)” from ‘Love Me Leave Me Remixes’ available at http://anjibee.bandcamp.com
