Polenta Pizza

Attention all Gluten-Free Fanatics! We have just the recipe for you… Gluten Free Polenta Pizza!…. because who doesn’t love pizza, right?!

Cornmeal is often used to keep the crust from sticking to the pan. But since not all cornmeal is gluten free, we have replaced the cornmeal with dried polenta in this recipe. We use it to sprinkle on the pan and make the crust come off easily– you’re welcome! ;).. Sometimes gluten- free products can be dry and hard, but because we’ve made the crust so thin and topped it with some delicious, fresh toppings, you will never even know its gluten-free. We served it for our family and they seriously didn’t know the difference!

This recipe is great for serving as a side with a large salad! Because it takes about an hour and a half before it’s ready, we suggest saving this for a weekend night when you’re just lounging around the house or maybe even a movie night!

Psst… looking for more healthy dishes? Please feel free to search this site! And here are a few to try…

Skinny Chicken Pot Pie

Green Lentil Soup

Lime Shrimp with Coconut Rice

Peruvian Style Chicken

Sweet Potato Soup

Polenta Pizza:

Serves 12; Serving Size 1 slice

Ingredients:

Crust:

3/4 c. warm water

2 T. olive oil

1 t. light brown sugar

1 package active dry yeast

2 c. gluten free flour

1 t. xanthum gum

1 t. baking powder

1/2 t. salt

1 egg yolk (We use Eggland’s Best because they have 25% less saturated fat than other eggs.)

2 T. polenta, dry

Fresh ground pepper (optional)

Toppings:

3/4 c. tomato Sauce, no salt added

1 fresh mozzarella ball, part skim (8oz)

2 medium tomato

2 T. fresh basil

Directions:

In a medium mixing bowl, mix together warm water, oil, and sugar.
Sprinkle the yeast on top and allow it sit for 5 minutes until foamy.
Meanwhile, mix together 1.5 c. flour, xanthum gum, baking powder, and salt in a large mixing bowl.
Whisk in egg yolk to the yeast mixture.
Next, add the yeast mixture to the dry flour mixture.
Using a fork, blend all ingredients together until mixture is slightly sticky. Gradually add remaining ½ c. of flour. (Warning: do not over blend as dough will become tough).
Using a rimmed baking sheet, flip the baking sheet over so that the rimmed side is facing towards the counter. With the bottom side of the baking sheet now face up towards you, spread oil to the surface and sprinkle polenta across the baking sheet.
Place the dough on the pan and use a greased rolling pin to flatten out the dough until it is approximately ¼ in. thick.
Cover the dough with a lightweight cloth and place it in a warm spot. Allow dough to rise for 1 hour. After 1 hour, the dough should have doubled its size.
Heat oven to 350.
After dough has fully risen, place the pan in the oven and allow dough to bake for 10 minutes until it is fully cooked through, but not yet browned.
While baking, slice the fresh mozzarella and tomatoes into slices about 1/4in. thick, and chop the basil.
Next, spread tomato sauce on top of the crust.
Place the mozzarella and tomato slices on top of the sauce without overlapping each other. Add fresh ground pepper.
Place the pan back in the oven and allow the pizza to cook for 12-15 minutes until cheese has melted and curst has become crispy.
Remove the pan from the oven and sprinkle fresh basil on top of the pizza.
Slice the pizza into squares, and enjoy!

Nutrition Facts (per serving): 180 Calories, 7g Fat, 3g Saturated Fat, 23g Carbohydrate, Protein 8g, 6g Fiber, 149mg Sodium, 10mg Cholesterol

The Nutrition Twins work with Eggland’s Best to help people get more nutrients.

Polenta Pizza

Author: NutritionTwins.com

Serves: 12

Ingredients

Crust:
¾ c. warm water
2 T. olive oil
1 t. light brown sugar
1 package active dry yeast
2 c. gluten free flour
1 t. xanthum gum
1 t. baking powder
½ t. salt
1 egg yolk
2 T. polenta, dry
Fresh ground pepper (optional)
Toppings:
¾ c. tomato Sauce, no salt added
1 fresh mozzarella ball, part skim (8oz)
2 medium tomato
2 T. fresh basil

Instructions

) In a medium mixing bowl, mix together warm water, oil, and sugar.
) Sprinkle the yeast on top and allow it sit for 5 minutes until foamy.
) Meanwhile, mix together 1.5 c. flour, xanthum gum, baking powder, and salt in a large mixing bowl.
) Whisk in egg yolk to the yeast mixture.
) Next, add the yeast mixture to the dry flour mixture.
) Using a fork, blend all ingredients together until mixture is slightly sticky. Gradually add remaining ½ c. of flour. (Warning: do not over blend as dough will become tough).
) Using a rimmed baking sheet, flip the baking sheet over so that the rimmed side is facing towards the counter. With the bottom side of the baking sheet now face up towards you, spread oil to the surface and sprinkle polenta across the baking sheet.
) Place the dough on the pan and use a greased rolling pin to flatten out the dough until it is approximately ¼ in. thick.
) Cover the dough with a lightweight cloth and place it in a warm spot. Allow dough to rise for 1 hour. After 1 hour, the dough should have doubled its size.
) Heat oven to 350.
) After dough has fully risen, place the pan in the oven and allow dough to bake for 10 minutes until it is fully cooked through, but not yet browned.
) While baking, slice the fresh mozzarella and tomatoes into slices about ¼in. thick, and chop the basil.
) Next, spread tomato sauce on top of the crust.
) Place the mozzarella and tomato slices on top of the sauce without overlapping each other. Add fresh ground pepper.