As a lover of all-things-pizza and all-things-veggies, I’m forever combining the two in search of a new flavorful, healthy crust or sauce to see what I can come up with. And my last pizza + veggie endeavor resulted in this Polenta Pizza with Kabocha Squash and Kale.
If you’re not familiar with polenta, it is typically made from yellow or white cornmeal, and is similar in taste to that of cornbread or a corn tortilla. While you can make it fresh at home, for convenience, you can typically find it precooked at the grocery stores. I picked mine up at Trader Joe’s in the pasta and tomato sauce section. With it being made from corn, it is naturally gluten-free for those who have a gluten intolerance. Aside from being gluten-free, it is fairly low in calories – this entire crust is only 300 calories, making it a great choice for those seeking a healthier pizza option!
While we’re talking about foods you may or may not be familiar with, Kabocha squash is a winter squash that seems to be a bit less known than the typically acorn or butternut squash, but it is quickly growing in both popularity and availability. If this is your first time hearing about Kabocha squash, it is a popular Japanese winter squash, also known as a Japanese pumpkin, and resembles the taste of butternut squash, but a bit sweeter. If you aren’t able to locate it at your typical grocery store, check the local farmers market or a Whole Foods, Sprouts, Trader Joes, or other fresh food market in your area.
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The flavor of this polenta pizza. I should mention that this was my first time to eat or experiment with polenta – I truly had no idea what to expect. As far as texture and how the crust held up, it did better than many flourless crusts I’ve tried in the past. However, while it was hot and fresh out of the oven, we still had to eat it with a fork. Once it cooled, the crust firmed up a bit and we could pit it up with out hands…but I like my pizza hot, so I was happy to eat it with a fork.
As for the flavor, this pizza is the perfect blend of sweet and savory. I mentioned briefly above that the kabocha squash is inherently sweet; its natural sweetness pairs beautifully with the bold chipotle pepper, smoked paprika, and garlic, creating a rich and intense sauce. The sauce is then complimented by the slightly sweet polenta base and caramelized onions, only to be countered with the earthiness of the kale and sage, and the robust smooth, yet sharp, flavor of the cheddar cheese. In the end, it’s a unique fusion of flavors, not to be missed!
This Polenta Pizza with Kabocha Squash and Kale perfectly blends sweet and savory, for a robust flavor you don't want to miss!
Polenta Pizza Vegan
The crust will firm up a little more once the pizza has cooled, but it’s wonderful hot and fresh, you’ll likely need to eat it with a fork.
Serving: 1 g | Calories: 167 kcal | Carbohydrates: 16.5 g | Protein: 9.6 g | Fat: 6.2 g | Saturated Fat: 4.1 g | Polyunsaturated Fat: 0.3 g | Cholesterol: 10 mg | Sodium: 351 mg | Fiber: 3.5 g | Sugar: 3.1 g
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Low Carb Pizza Recipes
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