Polenta Deep-Dish White Pizza with Mushrooms & Sausage Vegan-ized

Polenta Deep-Dish White Pizza

with Mushrooms & Sausage Vegan-ized

My Rachael Ray Challenge Day #134 

Ingredients:

1-1/2 cups Vegan Tofu Ricotta (recipe follows)

3 cups chicken-less stock or veggie stock

1 cup quick cooking polenta

½ cup vegan parmesan cheese or a combination of ground cashews and nutritional yeast

Salt & pepper to taste

1/8 teaspoon freshly grated nutmeg

2 tablespoons olive oil plus more for greasing the pan

1 package of vegan sausage crumbled

½ teaspoon ground fennel

½ pound cremini mushrooms, sliced

2 tablespoons fresh thyme, chopped

2 large cloves garlic, chopped

½ pound vegan mozzarella shredded (I like Daiya or Teese)

Preparation:

Bring stock to a low boil, whisk in polenta and let it get very thick a nd fairly tight, 3-5 minutes. Stir in the vegan parm and season with salt, pepper and nutmeg to taste. Cool polenta slightly to handle.

Brush 9” spring form pan with olive oil and line the bottom and sides with polenta, forming a deep dish pie crust.

Preheat oven to 425 F.

Heat a skillet with 2 tablespoons olive oil over medium-high heat. Add vegan sausage; brown and crumble, and remove. Add a little more oil and brown mushrooms. Season with salt, pepper and thyme. Add garlic, stir a minute more.

Top polenta pizza crust with the vegan ricotta and top with half of the vegan sausage and mushrooms. Sprinkle all of the mozzarella over the mushrooms then top with remaining sausage-less crumbles and mushrooms again. Bake until brown and bubbly, 30 minutes. Enjoy!!! XOXOO

Vegan Ricotta-Cheeze-ish

For the Vegan Ricotta:

½ block of extra firm tofu drained

juice of ½ lemon

Fresh basil and parsley to taste

1 teaspoon Italian seasoning

3 tablespoons olive oil

¼ cup nutritional yeast

1 teaspoon umeboshi vinegar

salt and pepper to taste

Optional* 1 teaspoon white or yellow miso

Mix well in a food processor until ricotta like consistency. Adding a little more oil if necessary.

Enjoy!!! XOXO