Ww Core Polenta Crust Pizza

Recipe by Oh Sherrie
READY IN: 40mins




  • 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.