Una opción para los que no comen gluten. Quedó tan rica! Y lo mejor que es fácil y rápida de preparar. Además, hice un relleno distinto muy sabroso.

  • 250 g de Polenta orgánica
  • 800 ml de Agua
  • 1 cda de sal
  • Paso a paso:
  • Calentar el horno a 180C.

Poner el agua en una olla, vaciar la polenta con lluvia, sin dejar de revolver hasta integrar bien. Cocinar a fuego medio, hasta que la polenta haya espesado, como 6 a 8 minutos. Sacar del fuego.
Poner la mezcla en una bandeja aceitada.
Hornear por 30 minutos o hasta que los bordes de la pizza estén dorados.
Rellenar con lo que quieras, espinaca cruda en este caso.

Para Queso – Paparrella

Hervir una papa y una remolacha con una ollita hasta que se ablanden
Procesar agregando un poco de aceite de oliva, gotas de 1 limon , 2 cdas de levadura de cerveza sabor queso, sal y pimienta). Agregar a la pizza y hornear por 5 minutos más.

Una alternativa exquisita para pizza sin gluten!

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