850ml gluten free vegetable stock (I use bouillon powder)
190g polenta (dry uncooked weight)
1 tablespoon plain gluten free flour (I used Dove's Farm®)
1/2 tablespoon xanthan gum
1 teaspoon vegan Parmesan cheese substitute
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Method Prep:10min › Cook:15min › Ready in:25min
Bring the stock to a simmer then slowly add the polenta, whisking as you do so. Keep at a very low heat, and cook for around 3 to 5 minutes, until you have a smooth polenta mixture (add more water if it starts to become dry).
Turn off the heat and mix in the xanthan gum, flour and vegan 'Parmesan'.
If you have pizza tins, spread the mixture into the oiled tins to desired thickness. I don’t have a pizza tin, so I put a sheet of baking parchment over a dinner plate and used that. The polenta will probably be sticky and stubborn, so persevere and try to spread it evenly.
Bake in a fairly hot oven (200 C / Gas 6 or thereabouts) for 15 minutes. Once done, the polenta will feel springy and spongy
Remove from the oven, and either allow to cool, and refrigerate until you need it, or put on your toppings and pop them straight back in the oven!
I topped mine with homemade BBQ sauce (recipe on my blog), lactofree cheese, salami and spinach. Served with crispy potato wedges and a homemade garlic and herb dip!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.