Polenta Pizza

• Crust:
• 2 1/2 c. water
• 3/4 tsp. salt
• 1 c. gluten-free polenta
• Pizza topping:
• 1 tbsp. olive oil, plus more for brushing the pan
• 2 garlic cloves, minced
• 5 oz. (about 4 c.) baby greens (any green or combination of spinach, kale, chard, etc.)
• Pinch of red pepper flakes
• Pinch of salt
• 1/2 c. marinara sauce (either homemade or store-bought)
• 1/2 c. shredded part-skim mozzarella cheese
• 1/4 c. Parmesan cheese, grated

1. Preheat oven to 450 degrees. Lightly oil a large baking sheet.
2. In a medium saucepan, bring water to a boil and add the salt. Whisking constantly, slowly add the polenta. Reduce heat to low and cook, stirring, until the polenta starts to pull away from the side of the pan, 8 to 10 minutes.
3. Spread out the cornmeal mixture on the pan in a circle about 1/3 inch thick and about 12 inches in diameter, building up the edges slightly. Bake for 20 to 25 minutes or until the crust begins to brown.
4. Meanwhile, in a medium skillet, heat 1 tablespoon oil over medium-high heat. Add the garlic and saute for 30 seconds. Add the baby greens, red pepper flakes and salt, and saute 2 minutes, until slightly softened. Remove from heat.
5. Remove the crust from the oven. Spread marinara sauce over the polenta crust, leaving a border, then layer on the mozzarella, greens and Parmesan cheese. Bake the pizza until the cheese begins to brown in spots, about 5 minutes. Let stand for 5 minutes to set up.
6. Nutrition information per serving:
7. Caloriest40tatt0 gtodiumt40 mg
8. Carbohydratest0 gtaturated fatt gtalciumt40 mg
9. Proteint0 gtholesterolt2 mgtietary fibert g
10. Diabetic exchanges per serving: 2 bread/starch, 1/2 medium-fat meat, 1 1/2 fat.

crust, water, salt, polenta, topping, olive oil, garlic, baby greens, red pepper, salt, marinara sauce, mozzarella cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/polenta-pizza-53063981 (may not work)