Polenta Crust Pizza


1/2 c instant plain polenta (5 pts)
1/2 tsp salt (0 pts)
1/2 c thinly sliced onion (0 pts)
1/4 c red and/or green bell peppers (0 pts)
1/2 c thinly sliced mushrooms (0 pts)
2 tsp olive oil (2 pts)
1/2 c plain marinara sauce (from jar) (2 pts)
10 slices reduced fat pepperoni (1 pts)
1/3 c seeded, diced tomato (0 pts)
1/4 tsp oregano (0 pts)
1/4 c shredded, reduced-fat (part skim) mozzarella cheese (2 pts)
1/4 c shredded parmesan cheese or multi-cheese blend (2 pts)


Preheat oven to 350.

To make crust, bring 1 3/4 c water to a boil. Whisk in polenta and salt. Reduce heat and whisk for 10 minutes or until very thick. Pour into a 9-10"; pie plate or cake tin and place in oven for 20 minutes.

Meanwhile, sauté onion, pepper and mushrooms with oil in a non-stick pan until onion is soft, about 2-5 minutes.

After removing crust from oven, turn oven up to 450. Assemble remaining ingredients into a pizza, leaving off cheese. Bake 10 minutes. Sprinkle on cheese and bake for 5 more minutes.

Serves: 4
Points Per Serving: 4pts


This is a lower fat & points version of pizza due to the polenta crust, lots of veggies and less cheese. It refrigerates well for left-overs the next day. Feel free to top it with whatever toppings are your favorites. Just adjust the points accordingly. Since polenta is not as firm as regular crust, you will probably have to eat this with a fork.

Pizza is a food I like to eat in volume. One slice is never enough. With this recipe, I eat half this recipe for just 8 points and I'm full.