Gluten Free: Polenta, cheese and mushroom healthy pizza


  • 8 (about 400g) field mushrooms, or flat mushrooms
  •  1 1/2 tablespoons small fresh thyme sprigs
  •  2 tablespoons lemon-infused extra virgin olive oil
  •  1 garlic clove, crushed
  •  260g (1 1/2 cups) instant polenta, plus 3 teaspoons, extra
  •  500ml (2 cups) reduced-fat milk
  •  500ml (2 cups) water
  •  20g butter, chopped
  •  150g (1 1/2 cups) fresh mozzarella, coarsely grated
  •  40g (1/2 cup) parmesan, finely grated
  •  60g soft blue cheese, crumbled
  •  Baby kale leaves, to serve


Step 1.

Heat oven to 200C/180C fan forced. Line a baking tray with baking paper. Place mushrooms on it. Top with thyme. Combine oil and garlic in a bowl. Drizzle mushrooms with one 1⁄2 tbs oil mixture. Season and bake for ten minutes or till tender.

Step 2.

Meanwhile, grease two baking trays with oil. Sprinkle with additional polenta. Bring milk and water to the boil in a cooking pan over high heat. Cut back heat to low. Add polenta in a skinny, steady stream, stirring till combined. Cook, stirring, for three minutes or till soft. Stir in butter. Season. Divide among ready trays. spread to form a 24cm round on every tray.

Step 3.

Brush remaining oil mixture over polenta bases. Bake for five minutes. mix cheeses. Reserve 1⁄4 cup and divide remaining cheese mixture among polenta bases. Bake for 7-8 minutes or till cheese melts.

Step 4.

Top polenta bases with mushroom. Sprinkle with reserved cheese. Bake for five minutes or till golden. stand for five minutes. Use an egg slice to transfer to a board. Sprinkle with kale.

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Post Author: foodynetwork

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