½ C milk (I use soy or almond)
¾ C polenta cornmeal
Add the polenta. Whisk and drop the heat to the lowest setting.
Cook, covered, for 20 minutes.
Remove from heat.
Preheat oven to 400 degrees F.
Spread the cooked polenta an even thickness over a lightly oiled baking sheet or pizza pan. The size of the pan you use will determine how thick the crust is. We usually use a 9x13 inch pan.
Bake for 15 minutes.
Take out of the oven and add sauce and toppings.
Bake for another 15 minutes.
(Writing this post got me thinking that maybe I should try to veganize that spaghetti pizza bake of my dad's. I'm sure there were eggs or something that held the spaghetti "crust" together. I asked him for the recipe, which he thinks he still has...so we'll see!)