Ww Core Polenta Crust Pizza Recipes

CHEF JOEY'S POLENTA CRUST PIZZA

Steps:

• Preheat your oven to 450'F.
• Spray a 12 inch pizza pan with oil.
• Remove the polenta from its package and drain off the water. Cut it up in pieces and put into the food processor.
• Process the polenta. It will be crumbly. Add in the water, arrowroot flour, Italian herbs, garlic powder and 1/4 cup Romano cheese. Process again until a doughy mixture is obtained.
• Using a spatula, scoop the polenta onto the oiled pizza pan. Spray your hands with oil and pat the polenta into the pizza pan making sure you get it evenly as possible.
• Bake it in your preheated oven for 15 minutes.
• While its cooking, cut up your broccoli heads, scallion and pepper.
• When the polenta crust is done remove and top with the spaghetti sauce, tempeh, pepper, broccoli and scallions, cheeses and Italian herbs.
• Put back into the oven for 25 minutes.
• Remove when done, let stand for 5 minutes before serving.
• Bon Appetit!

CORNMEAL/POLENTA CRUST PIZZA

Steps:

• 1. Preheat the oven to 425
• 2. spray two 8 or 9-inch round cake pans with nonfat cooking spray
• 3. Line the bottoms of each pan with circles of parchment paper
• 4. To make polenta, put the water, cornmeal, salt, and seasonings into a large microwavable casserole dish or 1-quart measure.
• 5. Cook at full power for 4 minutes
• 6. Stir well and cook again at high power for 2 more minutes
• 7. Stir again and cook at high power for another 2 minutes.
• 8. Remove from the microwave, stir in the olive oil, and beat with a spoon until completely smooth
• 9. Spread the polenta evenly in the bottom of the two pans
• 10. Place the pans in the oven and bake for 12 minutes
• 11. While the crust is cooking, prepare your toppings
• 12. Sauté the vegetables lightly in a non-stick pan until onion begins to soften
• 13. After 12 minutes, take the crusts out of the oven and invert them onto a large baking sheet, side by side.
• 14. They should fall right out of the pan with the parchment paper stuck to them. Peel away the parchment.
• 15. Spread each crust with pizza sauce (don't use too much or they will be soggy) and top with veggies and vegan sausage
• 16. Sprinkle with chopped garlic.
• 17. Return to the oven for about 10 minutes, until toppings look done.
• 18. 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.
• 19. Cut into fourths and serve..Enjoy

WW CORE - BUBBLING PIZZA CASSEROLE

Steps:

• Preheat oven to 350.
• In skillet, brown meat over medium heat, stirring to crumble.
• Stir in onion, tomato sauce, basil, garlic, and Italian seasoning.
• Add veggies
• Add quartered biscuit dough to the pan of sauce & meat; stir gently until biscuits are covered with sauce.
• Spray a 9 x 13" casserole dish with cooking spray. Dump the mixture into the dish.
• Bake for 25 minutes.
• Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done.
• Let stand 5 minutes before serving.

WW CORE ZUCCHINI CRUST CHEESE PIZZA

Steps:

• Salt coarsely grated zucchini and let stand 15 minutes.
• Squeeze moisture out of zucchini.
• Combine eggs, cornmeal, 1/2 cup mozzarella cheese, parmesan cheese and basil.
• Add zucchini and mix well.
• Spray nonfat cooking spray on a 9 x 13 baking pan.
• Spread zucchini mixture into baking pan
• Bake 20-25 minutes at 350°F
• Broil 5 minutes to golden brown.
• Remove "crust" from oven.
• Spread tomato sauce on crust.
• Arrange vegetables liberally over crust (can add more core veggies to taste).
• Sprinkle remaining fat free mozzarella over the pizza
• Bake at 350°F for 20-25 minutes.

WW CORE POLENTA CRUST PIZZA

Steps:

• 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.