So February 1st was last Friday, and around here Fridays are pizza nights. I found a couple great GF pizza recipes and am really looking forward to trying them out. Our first pizza night was a success although Number Two didn’t quite understand why we weren’t having “real” pizza, which we have done before when I dabbled with GF pizza crusts, and certainly will again before the month is out.
But this pizza recipe was really good. It may not have sufficed for “pizza night”, but as an awesome GF meal in general… yeah, pretty darn good.
Gluten Free TexMex Polenta Pizza
1 T EVOO
2 cups water
1 cup GF polenta cornmeal
1/2 tsp salt
1/4 tsp pepper
1 tsp adobo seasoning
1/2 tsp cumin
1 (15 oz) can pinto, black, or organic refried beans
1/4 cup taco sauce
1 cup shredded mozzarella
1 cup shredded sharp cheddar
1/2 cup fresh cilantro, chopped
1 roma tomato, diced
Preheat oven to 400* and grease a springform pan with EVOO. Set aside.
Bring water to a boil. Whisking constantly, slowly add the polenta and the 1 T of EVOO. Reduce heat and cook for about 4 minutes, stirring, until polenta thickens up. Stir in the salt, pepper, and adobo seasoning.
Remove from heat and spread over the bottom of the springform pan. Using a rubber spatula, slightly work the polenta up the sides a bit, flattening out the surface. Let sit for at least ten minutes.
Stir the cumin into the beans. *If using whole beans, mash them up a bit or puree with garlic and EVOO to make a hummus. Spread over the polenta.
Sprinkle the taco sauce over the bean mixture, then top evenly with the blend of both cheeses. Bake for 15 minutes. Edges of crusts will be slightly browned.
Remove from oven, sprinkle the diced tomatoes and chopped cilantro over the pizza and return to the oven for about 5 minutes. Allow the pizza to cool 10 minutes before serving.
Cut into wedges and serve with additional taco sauce or salsa.