Quick Vegan Polenta Pizza



for the crust

  • 1/2 tsp ground cumin
  • 2 cups polenta
  • 2 tbs ground flaxseeds
  • 1 tsp ground turmeric
  • 1/2 tbs salt

for the sauce

  • 1 cup finely chopped onions
  • 2 cloves garlic
  • 1 tsp marjoram
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • ¼ teaspoon ground black pepper
  • ½  can tomato paste
  • 1 tbs vinegar
  • Sea salt

for the toppings

  • 2 cups mushrooms thinly sliced
  • 1 medium zucchini, thinly sliced
  • ¼ cup nutritional yeast, plus more for serving, if desired
  • ¼ cup finely chopped fresh basil


  1. In a large saucepan, combine and boil 8 cups water with the cumin
  2.  Add the polenta in a slow stream, whisking continuously
  3. Add the flaxseed, turmeric, and salt to taste
  4. Bring it to boil then, cover the pan, reduce the heat to medium, and simmer 15 to 20 minutes
  5. spread the polenta in the pan and let it cool
  6. While the crust chills, prepare the sauce:
  7.  Place the onions, garlic, marjoram, thyme, rosemary, oregano, and black pepper in a large saucepan
  8. Cover and cook over medium-low heat for 30 minutes
  9. Add the tomato paste, vinegar, and salt to taste
  10. Cook, uncovered until the sauce thickens and the water evaporates about 20 minutes. 
  11. preheat the oven to 200 Celsius.
  12. Spread on the polenta
  13. Cut the veggies, mushrooms, and zucchini 
  14. cook them on a splash of olive oil until soft
  15. Hint with salt and pepper
  16. spread on the saucy polenta and bake it at high temperature for 10-15 mins

Enjoy 🙂

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