Note: This post may include affiliate links. Please see our complete disclosure here.
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.
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.
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.
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.
- 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: 1/4 cup (30 g) cubed chicken breast, 1/4 cup (30 g) sliced black or green olives, 1/4 cup (35 g) chopped pineapple, 1/4 cup (55 g) sliced canned mushrooms (see note), 1/4 cup (20 g) chopped eggplant, sautéed.
- Preheat the oven to 375 F (190 C). Spray a baking sheet with cooking spray.
Slice the polenta into 1/2-inch (1.25 cm) rounds and place on the prepared baking sheet.
- Bake for 25 minutes, flipping once halfway through, or until lightly browned on both sides. Carefully remove the baking sheet from the oven.
- Preheat the broiler.
- Spoon a bit of sauce and a sprinkle of cheese on each slice of polenta. Add optional toppings if using.
- Broil the pizzas 1 to 2 minutes, until the cheese has melted.
AUTHOR NOTE: Fresh mushrooms are high FODMAP, but canned ones are OK.
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.
Low FODMAP Recipes Created Just For You!
We take low FODMAP recipes seriously at FODMAP Everyday®. That’s why Dédé oversees our Test Kitchen and makes sure that each and every recipe works – and is low FODMAP following the most up-to-date science.
Read our article How Are Low FODMAP Recipes Created? for more in-depth information.
Rest assured that you will not find more trustworthy or delicious low FODMAP recipes anywhere – several hundred and counting.
FODMAP Everyday® Low FODMAP Recipes At A Glance:
- FODMAP Everyday® is accredited by FODMAP Friendly.
- Dédé is low FODMAP trained by Monash University.
- Dédé is also individual accredited as a recipe developer and FODMAP educator by FODMAP Friendly.
- We maintain our own professional Test Kitchen.
- Dédé has over 30 years of professional recipe development experience, including her stint as a Contributing Editor for Bon Appetit magazine and has written 17 cookbooks.
Come Join Our Low FODMAP Recipe Community!
Use Our Exclusive Recipe Filter To Find The Low FODMAP Recipe You Are Looking For Today!