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.

Course: Appetizer, lunch, Snack

Cuisine: American

Prep Time: 5 minutes

Cook Time: 28 minutes

Total Time: 33 minutes

Makes: 2 Servings

Calories: 240 kcal

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: 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.

Nutrition Facts

Mini Polenta Pizzas

Amount Per Serving

Calories 240 Calories from Fat 140

% Daily Value*

Fat 15.5g24%

Saturated Fat 6g30%

Sodium 687mg29%

Carbohydrates 12.5g4%

Fiber 1.5g6%

Protein 12g24%

* Percent Daily Values are based on a 2000 calorie diet.