A healthy vegan recipe that you all must try!

Suggested Toppings: Toppings that are not too moist are best. You can always pre-roast veggies to reduce moisture.

Topping Ideas: Sliced bell peppers, roasted zucchini or eggplant, olives, sun-dried tomatoes, thinly sliced red onion, artichoke hearts, capers. 

You will need:

Lamb Brand Polenta 500g, cooked and cooled

Lamb Brand Wholegrain Rice 220g, cooked and cooled

Lamb Brand Coarse Sea Salt 1 tsp

Lamb Brand Garlic Powder ½ tsp

Lamb Brand Wholemeal Flour (add to thicken the pizza dough)

Molino Chickpea Flour 110g

All you have to do is:

1. Preheat oven to 220°C.

2. In a food processor, add the polenta (cooked), rice (cooked), chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the blade. Add whole meal flour if needed

3. Remove the dough ball and place it on a large sheet of parchment paper. Cover with another piece of parchment. Roll out the dough with a rolling pin between the parchment sheets to about 12″ diameter or more, and ½” thick.

4. Remove the top sheet of parchment from the dough. Using a pizza peel or a very large tray/plate, transfer the pizza crust to the pizza tray (with the single layer of parchment still underneath the dough).

5. Bake for 25 minutes, until it is golden around the edges and firm in the center. Remove the pizza stone to let the crust cool slightly for few minutes while preparing the toppings.

6. When ready to bake, increase oven temperature to 220°C. Using a large plate or your pizza peel, remove the crust from the pizza pan and invert to remove the parchment. Sprinkle some dry polenta over pan, and place on pizza. Add toppings and bake for 13–15 minutes, until heated through, and longer if desired for crispier edges/crust.  Remove, let sit for 3–5 minutes, then serve.