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1
Preheat the oven to 425.
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2
spray two 8 or 9-inch round cake pans with nonfat cooking spray
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3
Line the bottoms of each pan with circles of parchment paper.
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4
To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
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5
Cook at full power for 4 minutes.
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6
Stir well and cook again at high power for 2 more minutes.
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7
Stir again and cook at high power for another 2 minutes.
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8
Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth.
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9
Spread the polenta evenly in the bottom of the two pans.
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10
Place the pans in the oven and bake for 12 minutes.
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11
While the crust is cooking, prepare your toppings.
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12
Saute the vegetables lightly in a non-stick pan until onion begins to soften.
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13
After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
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14
They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
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15
Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage.
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16
Sprinkle with chopped garlic.
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17
Return to the oven for about 10 minutes, until toppings look done.
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18
Lift off the baking sheet carefully using a large spatula and your hand--they are not sturdy like regular pizza, so be careful not to let your toppings slide off.
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19
Cut into fourths and serve.
