Happy Monday everyone! (no such thing really-- except on long weekends or days off) So this weekend my dad any I went to see Kinky Boots at the Bushnell in Hartford-- It was AWESOME!

I got the tickets and the soundtrack for my dad for Christmas, so I've been listening to the soundtrack (yay free Amazon download with CD purchase). The music was great, Lauren (played by Lindsay Nicole Chambers) stole the show, especially with the song "The History of Wrong Guys". My dad and I had fun-- great performance, and even better costumes! Anywho, so what I like about summer break is the time to cook, sadly it's also usually too hot to cook but it's been pretty mild this week so I decided to try something different. I bought cauliflower and mushrooms at the store today and didn't know what I wanted to do with it, so I started looking at cauliflower pizza crusts and went from there. I had some Trader Joe's Polenta and looked up some recipes and kind of tweaked it to make it my own. It's not much like a pizza but it's tasty so yeah. I should probably test it again, but I took pics and I'm not a professional, just blogging for fun.



  Gluten Free Polenta Pizza (more of a casserole than a pizza) : 
Ingredients:
  Crust:
1 package Trader Joe's Organic Polenta
1 small head of cauliflower
1 tablespoon of olive oil
1 teaspoon red pepper flakes
1 teaspoon basil
1 teaspoon oregano
1 teaspoon garlic powder
1/2 teaspoon rosemary 1
/2 teaspoon salt
1 tablespoon nutritional yeast

  Pizza: any sort of pizza toppings-- I used cheese and veggies and sauce. Kraft 2% mozzarella shreds are lactose free!

Directions: 1. Cut up cauliflower into bite size pieces, brush a little olive oil onto the pieces, sprinkle with salt, oregano, rosemary, and garlic powder (I didn't really measure these, just until it looks good.)
 2. Bake at 450 degrees for 10-15 minutes until tender. Flip about half way through.
 3. While cauliflower is cooking, cut up veggies.
 4. Let cauliflower cool for about 10 minutes while preparing the polenta.

5. Cut the polenta and put in the food processor. Add olive oil, red pepper flakes, basil, oregano, garlic powder, salt, and nutritional yeast.

6. Blend and add 3/4 of the cauliflower. I used the rest for topping. Continue to blend until a cookie dough consistency.

















 7. Spread the mixture into a 9x13 pan lightly greased. Cook at 450 for about 15 minutes.

 8. Add sauce, cheese and veggies and continue to cook for an additional 30 minutes. 9. Let cool about 10 minutes before serving.

*Tips*: Ok, so this isn't the most scientific or accurate measurements, but I wanted to post stuff, so I did.
 - The polenta should probably be drained prior to processing.
- It may be better to cook it a bit longer prior to adding toppings.
- DO NOT use a pizza stone-- it makes a mess!