I was cleaning out my kitchen cabinet as I was pondering what I could make for dinner, and found some peanuts, polenta and coconut milk. I have been craving pizza, so I decided to make a spicy coconut thai pizza sauce with a cornmeal crust and go from there.
In a food processor I pureed peanuts, a 1/2 can coconut milk, a cup or two of fresh cilantro, 3 or 4 cloves of garlic, 2 tbls chopped fresh ginger, a can of organic garbanzo beans, fresh lime juice, 1-2 tbl tahini, cinnamon, cayenne, paprika, salt, agave, and water until I got a slightly sweet, smoothly spicy sauce I could eat by the spoonful.
I took my polenta (or yellow cornmeal- a little over 1/2 cup), 2 tbls baking soda, 2 tbl olive oil, 1 cup of unbleached flour, a pinch of salt, and 1/2 cup of water and made my dough. I put all of my ingredients in my food processor until it formed a large, smooth, shiny dough ball, but you can absolutely hand knead in for about 10 minutes to get the same outcome.
I draped a damp kitchen towel over my dough and let sit on the counter for several hours until I was ready for it.
30 minutes before my dinner guests arrived, I coated my cookie sheet with olive oil and a light dusting of flour. I patted my hands in flour to keep it from sticking, and spread out the dough (with and aid of a glass jar) to cover it completely.
I spread out my sauce evenly so it was not too thick and heavy, and sprinkled vegan almond cheese that I shredded on top of that.
I cut up fresh, organic crimini mushrooms, red bell peppers, yellow squash, red onion, cilantro, strips of eggplant (rubbed in olive oil and salt), peanuts and small orange segments. I sprinkled with salt and pepper and put into the oven at 500* for about 12-14 minutes.