How about a veggie and gluten-free pizza?

Recette Pizza Polenta

For those with gluten intolerance and veggies , this pizza dough made with polenta and sheep cheese will make people happy.

Preparation time: 20 minutes

Cooking time: 15 minutes

For 4 people


In a large saucepan, bring the milk and water to a simmer , season with salt and pepper . Add the polenta all at once and cook, stirring constantly, until the polenta is creamy.

Off the heat, add the butter and 60g of grated Pure Pyrenees Sheep . Mix then spread on a baking sheet covered with baking paper in two oval pizzas 0.5 cm thick.

Preheat the oven to 240 ° C.

Meanwhile, cut the courgettes into slices and the asparagus into slices.

Garnish the pizzas with tomato paste , then arrange the vegetables alternately with the Pure Pyrenean Sheep cut into pieces. Pour a drizzle of olive oil on top , then bake for 5 to 10 minutes while the whole is browned and the cheese melts. Serve hot.

A little extra: to easily spread the polenta , use the back of a wet spoon. Serve with a sprinkle of Pure Sheep shavings and pesto .


Also discover the easy racette of gluten free and healthy kiwi bars .

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