Loaded Vegan Pizza
"With its polenta crust, homemade sauce and sautéed vegetables, this pizza is packed full of flavor, protein, and so much more. It is still pizza like you know and probably love, but it’s dairy and gluten free and with the addition of Sneak’s new Vegan Protein Powder I was able to sneak in all sorts of extra goodness – some in the crust, some in the sauce. Yeah, this pizza is loaded with veggies, but it is also full of hidden veggies too. Check out how I made this delicious, allergen-friendly pizza below."
Yields2 Medium Pizza Crusts
Ingredients
- 3 1/2 cup vegetable broth or vegan “chicken” broth
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano or Italian seasoning
- 1 teaspoon ground black pepper
- 1 1/2 cup ground polenta
- 2 1/5 tablespoon Sneakz Vanilla Vegan Protein Powder
- 1 tablespoon nutritional yeast
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Line a couple of pizza pans with parchment paper and chop a small handful of parsley. Set both aside.
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In a large pot over high heat, bring stock to a boil. Then, reduce heat to medium and add the following crust ingredients: olive oil, salt, garlic powder, oregano (or Italian seasoning), and black pepper.
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Whisking continuously, pour polenta and Sneakz Vegan Protein Powder into the pot and continue whisking for 3-4 min. until thickened. You are looking for a stiff, but creamy consistency. *Add extra water if this becomes too thick.
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Next, add in parsley and nutritional yeast. Mix, then remove from heat.
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Scoop an even amount onto each pan and spread evenly around the pan to form circles. You are looking for 1/2 inch thickness or less for your crusts.
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Transfer pans to a refrigerator and let the polenta set (approx. 20 min).