Vegan gluten-free polenta pizza with tofu sauce

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1. Pour 2–3 cups of water or vegetable broth into a saucepan. Add salt, caraway seeds, dried garlic, and 1/2 tsp turmeric, and bring to a boil. Reduce the heat to low, pour in 1 1/2 cups polenta, and cook, stirring constantly, for 2–3 minutes until thickened. Add more water or broth as needed.

   Let the polenta cool slightly, then spread it on a baking sheet lined with parchment paper. Bake for about 20 minutes at 180 °C (350 °F), until crisp.

2. To make the creamy cheese sauce, blend 1 package of plain tofu, 3 tbsp soy yogurt, 2 garlic cloves, 1 small onion, 2 tbsp tamari or soy sauce (use wheat-free tamari for a gluten-free version, as regular soy sauce contains wheat), and 2 tbsp nutritional yeast. Add a pinch of salt if needed.

   

3. For the toppings, use fresh vegetables such as celery, red cabbage, and kale, along with crispy roasted chickpeas from 1 can. Rinse the chickpeas and season with salt, caraway seeds, dried garlic, 2 tbsp olive oil, which you can omit, and 2 tsp smoked paprika.

   

4. Bake the chickpeas alongside the pizza crust. Spread the cheese sauce over the baked crust and top with vegetables to taste and the roasted chickpeas.

   Tip: For a gluten-free diet, choose polenta, broth, and nutritional yeast labeled gluten-free.

   

Tip: Spread the polenta into a thin, even layer with a damp spatula; thick spots will not crisp up. Dry the rinsed chickpeas thoroughly with a towel so they roast rather than steam in the oven.

This recipe was translated from the Slovak original: Vegánska bezlepková pizza na polentovom ceste s tofu omáčkou