Low Carb Pizza Recipes

Ingredients:

1 safflower oil, to coat baking sheet
2 cup polenta
1 cup cold water
1 cup boiling water
2 eggs
1 cup grated lowfat mozzarella cheese
1/4 cup chopped green onions
1 tsp olive oil
1/4 cup red bell pepper, chopped
1 cup thinly sliced mushrooms
2 cup basic pizza sauce
1 cup thickly sliced plum tomatoes
1/4 cup chopped parsley
1 tbsp minced fresh basil

Instructions:

1. Preheat oven to 450 degrees F. Lightly oil a 12- by 15-inch baking
sheet.

2. In a large bowl combine polenta with the cold water, then add the
boiling water in a steady stream, mixing with a whisk. Stir in eggs and
mozzarella. Press mixture evenly into baking sheet. Bake until lightly
browned and crisp (10 to 15 minutes).

3. In a large skillet over medium-high heat, saute green onions in olive
oil for 1 minute, then add bell pepper and mushrooms. Cover and let steam
for 5 minutes.

4. Spoon sauce over cornmeal crust, then top with sauteed vegetables,
sliced tomatoes, parsley, and basil. Bake until bubbly (12 to 15 minutes).

NOTES : A cornmeal crust gives Polenta Pizza extra nutrition. Polenta is
low in calories and rich in calories and rich in vitamin A and minerals.
Recipe by: the California Culinary Academy

Servings: 8