Cornmeal/Polenta Crust Pizza

marty olguin


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


★★★★★ 1 vote

4 servings
10 Min
30 Min


  • 3 c
  • 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
  • 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

Printable Recipe Card

About Cornmeal/Polenta Crust Pizza

Course/Dish: Flatbreads
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy

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