TO COOK THE POLENTA

4 cups water
1 tsp Himalayan salt
1 cup Bob’s Red Mill polenta
Optional: 1 1/2 Tbsp vegan butter or real butter

Bring the water and salt to a boil.
Gradually whisk in the polenta, stirring until it thickens to prevent clumps from forming.
Reduce heat, cover with lid and simmer gently for 30 minutes, stirring frequently to prevent sticking until mixture is smooth and thick.
Stir in butter.

Grease a large baking sheet or a large round spring loaded cake pan and pour in the polenta. Spread the polenta using a spatula until it’s about 1/4 - 1/3 of an inch thick. Cover and chill in fridge for at least 3 hours or overnight.


VEGGIES FOR THE TOPPING
1 medium sized red bell pepper, de-seeded and diced
1 cup mushrooms, sliced
1 medium sized orange bell pepper, de-seeded and diced
1 medium red onion, peeled and sliced
2 Tbsp avocado oil
Salt and black pepper to taste
1 tsp Salt free garlic and herb spice

Massage avocado oil into veggies and oven bake the veggies at 400 F or 180 C for 15 - 20 minutes. Set aside.


TO ASSEMBLE THE PIZZA
4 Tbsp pizza sauce
2-3 Tbsp sliced sun-dried tomatoes or 1/2 cup baby tomatoes, halved
2 handfuls fresh arugula

Remove the polenta pizza base from the fridge. Baste with 1 Tbsp of olive or avocado oil. Bake at 440 F for 20 minutes.

Remove from the oven.
Spread 4 Tbsp pizza sauce around the outside of the crust (1 inch thick) and then the basil pesto on the rest of the pizza.
Top with the oven baked veggies finishing off with 2 - 3 Tbsp sun-dried tomatoes or 1/2 cup baby tomatoes, halved.
You can sprinkle with cheese or a cheese alternative if you choose to do so.

Bake for another 10 to 15 minutes. Remove from oven let it cool a little and top with arugula just before serving. Enjoy!
*You can add any toppings of your choice