Recipes | Comfort Food

Mini Polenta Pizzas


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Let’s Make Mini Polenta Pizzas with Teen Advocate Rachel!

Rachel Meltzer Warren is one of our Success Team RDNs and she has a particular interest in teens and young adults. Her newest book is A Teen’s Guide to Gut Health, helps teens and their families navigate the low FODMAP diet and provides the kind of information teens want and need.

Be sure to read our interview with Rachel where she goes in-depth about the book and the particulars about the diet and this important age group. Here she brings us an easy and fun recipe for Mini Polenta Pizzas that even young teens can make.

Mini Polenta Pizzas- so easy to make- great snack for teens.

Recipe from A Teen’s Guide to Gut Health © Rachel Meltzer Warren, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

From Rachel:

These mini polenta pizzas are easy to make; they also taste great and are fun to eat—perfect for a night when you’re on your own for dinner or the rest of your family is eating something that’s off limits. Ready-to-eat polenta is a versatile ingredient that works well crisped up to use as a pint- size pizza crust. Serve these little, mini polenta pizzas with a side salad to balance out your plate.

A cooking sheet with Mini Polenta Pizza - ready to eat!

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A cooking sheet with Mini Polenta Pizza - ready to eat!
4.5 from 6 votes

Mini Polenta Pizzas

These Mini Polenta Pizzas are based on prepared polenta logs, which means you can get low FODMAP pizza into your mouth in no time.

Makes: 2 Servings
Prep Time: 5 minutes
Cook Time: 28 minutes
Total Time: 33 minutes
Author: Rachel Meltzer Warren


  • 1/2 18-ounce (255 g) log prepared polenta
  • Nonstick cooking spray
  • 1/2 cup (120 ml) low-FODMAP marinara sauce or canned chopped tomatoes
  • 1/2 cup shredded mozzarella cheese
  • Optional toppings: ¼ cup (30 g) cubed chicken breast, ¼ cup (30 g) sliced black or green olives, ¼ cup (35 g) chopped pineapple, ¼ cup (55 g) sliced canned mushrooms (see note), ¼ cup (20 g) chopped eggplant, sautéed.


  1. Preheat the oven to 375 F (190 C). Spray a baking sheet with cooking spray.
  2. Slice the polenta into 1/2-inch (1.25 cm) rounds and place on the prepared baking sheet.

  3. Bake for 25 minutes, flipping once halfway through, or until lightly browned on both sides. Carefully remove the baking sheet from the oven.
  4. Preheat the broiler.
  5. Spoon a bit of sauce and a sprinkle of cheese on each slice of polenta. Add optional toppings if using.
  6. Broil the pizzas 1 to 2 minutes, until the cheese has melted.


AUTHOR NOTE: Fresh mushrooms are high FODMAP, but canned ones are OK.

Course: Appetizer, lunch, Snack
Cuisine: American


Calories: 240kcal | Carbohydrates: 12.5g | Protein: 12g | Fat: 15.5g | Saturated Fat: 6g | Sodium: 687mg | Fiber: 1.5g

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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