Recipe Of The Week: Polenta Pizza Crust & for Dessert, Creamy Coconut Mango Pops (With a Boozy Version)

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While I love homemade pizza, I look for shortcuts to replace a dough-based crust— like this polenta crust!

POLENTA PIZZA CRUST [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

SERVES

1 12" pizza crust

INGREDIENTS

  • 1 tube (18 oz) prepared organic polenta, broken in pieces
  • 1 cup cooked and cooled brown rice
  • ½ cup chickpea flour (can also use 1/2 cup plus 2 tablespoons millet flour)
  • ½ teaspoon garlic powder
  • ¼ scant teaspoon salt
  • 1 tablespoon cornmeal

PREPARATION

  1. Preheat oven to 425°F. If you have a pizza stone, place it in the oven. If you don’t, have a pizza pan or other large baking pan at hand (but it doesn’t need to preheat).
  2. In a food processor, add the polenta, rice, 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.
  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 stone (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 450°F. Using a large plate or your pizza peel, remove the crust from the pizza stone/ pan and invert to remove the parchment. Sprinkle the cornmeal over stone/pan, and place on pizza. Add toppings (see suggestions), 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.

NOTES

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. Also try small dollops of Ultimate Cashew Cheese (page 93) with the toppings!
These coconut mango chocolate dipped pops are creamy and full of coconut flavor. Dipped into a chocolate shell and topped with more coconut, these pops are super decadent, yet dairy free!! They only take a few simple ingredients, and I highly recommend trying the boozy version! What I love about popsicles is that there are like a million variations. These could easily be made with pineapple instead of mango, or banana, or any fruit you like!

COCONUT MANGO POPS [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

SERVES

6

INGREDIENTS

  • 1 Can Coconut Cream or coconut milk. (14 oz or 1¾ cups)
  • 1 Ripe Mango
  • ¼ Cup Sugar
  • ¼ Cup Shredded Coconut
  • 1 Cup Semi-Sweet Chocolate Chips
  • ⅓ Cup Coconut Oil
  • ½ Cup Rum (Optional but way more fun)

PREPARATION

  1. Warm coconut cream and sugar on the stove on low, stirring until sugar has dissolved. If you use liquid sugar like agave, you can skip this step.
  2. Chop up mango and stir into coconut mix.
  3. Mix in all but a small amount of the coconut to garnish with later.
  4. Stir in rum!
  5. Pour into molds and freeze.
  6. Have a rum and coke while you wait.
  7. Once frozen prepare chocolate shell. Melt chocolate chips and coconut oil in microwave or in a glass bowl resting over steaming water on the stove. Sir constantly until chocolate is smooth.
  8. Let chocolate cool down until no longer hot. Warm is ok.
  9. Pour chocolate into a cup large enough to dip popsicles.
  10. Remove 1 pop at a time from tray and dip into chocolate. Chocolate will harden quickly, so add a sprinkle of coconut right when you pull them out of the chocolate.
  11. Place pop on wax paper or a plate.
  12. Repeat with all pops!
  13. Eat right away, or place in a freezer proof container and save for later!

AUTHOR & RECIPE DETAILS


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Dora is passionate about green living. Her passion includes creating recipes that use fresh, whole, plant based foods. She shares her fun and flavorful vegan recipes at www.doradaily.com. Along with cooking and baking, Dora loves to spend time in the garden, adventuring the countryside and promoting a kinder, greener, lifestyle. You can also follow her on Facebook andInstagram.AUTHOR & RECIPE DETAILS


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Dreena Burton has been vegan for almost 20 years, in that time writing four bestselling cookbooks charting her journey as a plant-powered cook and at-home mother of three.  Dreena has appeared on television and radio, and is a recipe contributor for well-known sites including KrisCarr.com, Forks Over Knives, Engine 2 Diet, and PCRM.  She has written for Yoga Journal, VegNews, alive magazine, and has been featured in other publications including First magazine.  Dreena has won several blog awards including VegNews, VegBloggy, and Vancouver’s Ultimate Mom Blog.  Her “Homestyle Chocolate Chip” video has become her signature cookie recipe and has received over 200,000 YouTube views. Join Dreena’s community atwww.plantpoweredkitchen.com and on facebook, twitter, andpinterest.

Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes
AUTHOR'S COOKBOOK CAN BE FOUND HERE.

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