Ww Core Polenta Crust Pizza

"A yummy alternative to pizza that follows the Weight Watchers Core program."
 
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photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
photo by justcallmetoni photo by justcallmetoni
Ready In:
40mins
Ingredients:
16
Serves:
4
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ingredients

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directions

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

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Reviews

  1. Healthy pizza!!! While I switch back and forth between the two WW plans, either way I generally try and focus my choices around foods found on the Core list. Doing my regular scan for Core recipes I came across this recipe and knew I needed to try it. Every bit as delicious as I anticipated and point friendly to boot. No microwave, I cooked my polenta on the stove for 5 minutes. The directions were ambiguous on the pizza sauce but I assumed the basil and oregano were mixed into the tomato paste and water. I only used two links so that I could sprinkle a little soy mozzarella on top (less than an ounce). This was so good as the toppings beautifully captured all the flavors of a classic pizza and I love polenta so the base was just as delicious. Thanks! Made for *Pick A Chef - Spring 2008.*
     
  2. Thanks for sharing this...what a great idea! I had some truffled polenta that I had frozen so I just whipped that bad boy out, topped it with amazing pizza sauce, and finished it with a saut? of zucchini, portobello mushrooms, yellow peppers, onion and spinach. I thoroughly enjoyed this with a side salad and will make it again. Our version was vegan to fit our diet.
     
  3. This was very good and easier than I expected. I will always make polenta in the microwave from now on. Next time I'll use less pepper ( too spicey for my children) and a little less sauce. Other than that very tastey. Thanks for sharing!
     
  4. Awesome recipe! My only suggestion is that I needed to bake the crust much longer than twelve minutes to get it to come apart from the parchment paper. I also added basil and oregano to the sauce. Loved it!
     
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RECIPE SUBMITTED BY

I am on the Weight Watchers Core plan, and am creating, finding and keeping recipes that work with the plan.
 
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