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Deconstructed Pizza Power Bowl
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5 from 1 vote

La Vita è Bella Pizza Power Bowl

Creamy polenta, tangy marinara sauce, sautéed spinach and mushrooms, and gooey cashew mozzarella are nestled into the confines of one bowl in this deconstructed, plant-powered twist on classic deep dish pizza!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Bowl, Entrée, Main, Pizza
Servings: 4

Ingredients

For the Polenta

  • 3 ½ cups water
  • ½ teaspoon sea salt
  • 1 cup polenta
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • Sea salt, to taste (I use ½ teaspoon)

For the Veggie Mixture

  • 1 tablespoon extra-virgin olive oil
  • 4 cups baby spinach
  • 10 ounces baby bella (i.e., Cremini) mushrooms, washed and sliced
  • 1 yellow onion, peeled and sliced into rings
  • Sea salt, to taste
  • Freshly ground black pepper, to taste

For the Sauce

  • 1 15- ounce can pizza sauce*
  • 1 15- ounce can diced tomatoes with Italian seasoning

For the Vegan Mozzarella

  • ½ cup raw cashews
  • ⅔ cup water
  • 1 tablespoon white wine vinegar
  • 1 tablespoon nutritional yeast
  • 1 tablespoon arrowroot powder
  • 1 garlic clove
  • ½ - ¾ teaspoon sea salt or to taste

Garnish

  • Fresh basil leaves, chopped
  • Chili flakes, to taste

Instructions

To Make the Polenta

  • Add the water and sea salt to a medium sauce pan and bring to a boil. Slowly add in the polenta, whisking continuously. Once the polenta is added, continue to whisk for 1-2 minutes to ensure that it is smooth and free from clumps. Cook for 20-25 minutes or until tender and creamy, whisking every few minutes to prevent clumping.
  • Once the polenta is done cooking, stir in the garlic, olive oil, dried oregano, dried basil, and sea salt.
  • Set aside until ready to assemble.

To Make the Veggie Mixture

  • While the polenta is cooking, add 1 olive oil to a large skillet over medium heat.
  • Add in the spinach, mushrooms, and onion. Cook for 15-18 minutes or until the veggies are tender. Season with sea salt and black pepper, to taste.

To Make the Sauce

  • Add the pizza sauce and diced tomatoes to a medium sauce pan and heat over low until hot.

To Make the Vegan Mozzarella

  • Add the cashews, water, white wine vinegar, nutritional yeast, arrowroot powder, garlic, and sea salt to a high-powered blender** and blend on high for 2-3 minutes or until completely smooth.
  • Pour the mixture into a small sauce pan. Heat over medium and whisk continuously until it becomes thick and stretchy (approximately 5 minutes).
  • Remove from heat and let cool slightly.

To Assemble the Bowls

  • Divide the polenta, veggies, and sauce between 4 bowls. Drop a dollop of vegan mozzarella in the center, and garnish with fresh basil and chili flakes.
  • Refrigerate leftovers.

Notes

*Tip: check your pizza sauce label to make sure there isn't added and unnecessary sugar.
**If you don't have a high-powered blender, simply soak the cashews in warm water for an hour or two before blending.