Polenta Mini Pizzas (Gluten-Free and Vegan)

I threw this together one night when my husband and I needed an easy late dinner. It would make a lovely appetizer for 4 or entree for 8. Would be fun for kids! Substitute any toppings you like for the olives and mushrooms.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  lb  prepared polenta (tube)
• 14  ounces  pizza sauce (squeeze bottle)
• 8  ounces  soy cheese, shredded (I recommend Vegan Gourmet mozzarella)
• 4  ounces  sliced mushrooms
• 4  ounces  sliced black olives
•  nutritional yeast (optional)
•  crushed red pepper flakes (optional)

Directions

1. Pre-heat oven to 350 degrees.
2. Slice polenta into thin rounds. Place 1/2" apart on a cookie sheet lined with aluminum foil or parchment paper. Bake for 2-5 minutes or until slightly more firm.
3. Squeeze sauce onto center of each polenta round. Spread with spoon or knife.
4. Sprinkle soy cheese onto each round.
5. Top each round with one mushroom slice and one olive slice (or toppings of your choice.).
6. Bake for 10 minutes, then place under broiler for 2 minutes to melt soy cheese.
7. Sprinkle with nutritional yeast and crushed red pepper, if desired.