Polenta Pizza with Roasted Vegetables - 19g Carbs 4g Fiber
Recipe By:
Serving Size: 4
Preparation Time: 0:00
Categories: Low Cal (Less than 300 cals) Lower Carbs Vegan
1/2 red onion -- cut into 1/4-inch slices
1 small zucchini -- halved lengthwise and cut into 1/4-inch slices 2 portobello mushroom caps -- lightly rinsed, patted dry, & cut into 1/4-inch slices
2 Tablespoons olive oil
1/2 teaspoon dried oregano
salt and black pepper
3 cups water
1 cup yellow corn
1 cup Marinara sauce
Preheat the oven to 425F.
Lightly oil a baking sheet and arrange the onion, zucchini, and mushrooms on it in a single layer. Drizzle with 1 Tablespoon of the oil and season with oregano and salt and pepper to taste. Roast the vegetables until tender and lightly browned on the edges,turning once, about 20 minutes total. Set aside. Reduce the oven temperature to 375F.In a large saucepan, combine the water, 1 teaspoon salt, and the remaining1 Tablespoon oil, and bring to a boil. Add the cornmeal, stirring constantly with a wire whisk. Reduce the heat to medium and cook, stirring frequently, until thickened, 12 to 15 minutes.Lightly oil a pizza pan or 9x13-inch baking pan. As soon as the polenta is cooked, spread it quickly in the prepared pan, using the back of a large spoon to spread it evenly to the ends of the pan. It should be about 1/4inch thick. Bake until firm, about 12 minutes.Spread the marinara sauce evenly over the crust, to within 1/2-inch of th eedge. Arrange the roasted vegetables on top. Bake until hot, about 10minutes. Serve hot.
VARIATIONS: Instead of the roasted vegetables, top the polenta with any of the following toppings:Salsa and a drizzle of vegan cheese sauce. Caramelized onions sprinkled with smoky tempeh bits. Spinach (or other greens) sauteed with white beans in olive oil and garlic Your favorite chili
Makes 4 servings
Splurge a Little: Add additional toppings such as sliced artichoke hearts,capers, and pitted kalamata olives. For convenience, use bottled marinara sauce.
Author Note: Polenta make a satisfying if nontraditional crust for pizza.Vary the toppings according to you personal taste, adding some vegan mozzarella cheese or pepperoni if desired. While the polenta does firm up nicely, it's not as sturdy as regular pizza crust, so you will probably want to "knife and fork" it rather than trying to eat a slice out of hand.
Cuisine: "Italian"
Source: "Vegan on the Cheap by Robin Robertson, 2010"
S(Formatted by Chupa Babi): "Jan 2012"
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Per Serving (excluding unknown items): 159 Calories; 9g Fat (46.5%calories from fat); 4g Protein; 19g Carbohydrate; 4g Dietary Fiber; 0mgCholesterol; 273mg Sodium
Exchanges: 1 Grain(Starch); 1 Vegetable; 1 1/2 Fat
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