cornmeal/polenta crust pizza

★★★★★ 1
martycancook avatar
By marty olguin
from Los Angeles, CA

A yummy alternative to pizza that follows the Weight Watchers Core program.

★★★★★ 1
serves 4 servings
prep time 10 Min
cook time 30 Min

Ingredients For cornmeal/polenta crust pizza

  • 3 c
    water
  • 3/4 c
    yellow cornmeal
  • 1 tsp
    salt (optional)
  • 1/2 tsp
    fresh ground black pepper
  • 1/2 tsp
    basil, dried
  • 1/2 tsp
    oregano, dried
  • 1 tsp
    olive oil, extra virgin
  • 1/2 c
    tomato paste, italian (mixed with)
  • 2 Tbsp
    water
  • 1/2 c
    red bell pepper (sliced) about 1/2 of a medium red bell pepper
  • 1/2 c
    green bell pepper(sliced)about 1/2 of a medium green bell pepper
  • 1/4 c
    red onion(sliced)about 1/2 small red onion
  • 1/8 c
    mushrooms, fresh(sliced) about 8
  • 3-4
    links of vegan sausages(sliced)
  • 2 Tbsp
    black olives(sliced)
  • 3 clove
    galic(sliced very finely)

How To Make cornmeal/polenta crust pizza

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