Polenta Three Cheese Pizza

know how hard it is to bake a gluten-free pizza crust.  Sticky, dense, or rock-hard… You might as well serve up melted cheese on a cardboard box.  Bleck.

But never fear, Polenta Pizza to the rescue!  Crisp, fiber-full, and just the right density.  I don’t even miss regular wheat pizza!


This was the perfect vehicle for my FODMAP “cautious” lactose challenge.  Bring on the cheese, baby!  {BTW, this girl tolerates milk products just fine!}

Polenta Three Cheese Pizza

Serves 4
Adapted from Living FODMAP Free

gluten free


  • 36 ounces (2 packages) pre-cooked polenta
  • 3 Tbs water
  • 2 Tbs corn starch
  • 2 Tbs gluten-free all purpose flour
  • 1 Tbs green onion, chopped {omit white part for Low FODMAP friendly}
  • 1 C tomato sauce
  • 1 Tbs green onion, chopped
  • 1 C shredded mozzarella cheese
  • 1/4 C shaved parmesan cheese
  • 1/8 C goat cheese
  • pepperoni (if desired)
  • 1/2 C spinach


  1. Preheat oven to 450 degrees.
  2. Place one package polenta in Kitchen Aid Mixer, using whisk attachment to break apart.  Repeat with second package.  Add water, corn starch, gluten-free flour, and 1 Tbs green onion.  Mix until smooth and forms dough ball.  Add additional water by the tablespoon if necessary.
  3. Press dough out evenly on to a pizza pan and bake for 35 minutes {Or until cooked through. Test this by using a toothpick – if it’s cooked, the toothpick will come out clean}.
  4. Mix green onion and tomato sauce together.  Spread over cooked pizza shell.
  5. Add cheese, and other desired toppings, and place in oven for an additional 25 minutes, or until cheese turns golden brown.
  6. Remove and let stand 5-10 minutes before serving.




This crust is to die for.  Crisp and light, not too dense.

I chose to add some green onions to my tomato sauce, because I wanted a little extra flavor.  I am still avoiding garlic and onion, so my tomato sauce contained the basics – tomato and basil.  I used Pomi, which took me forever and a day to find at the grocery store.  Next time you are at the grocery store, just try and find a pizza sauce without garlic and onion.  Practically impossible!


gluten free salad pizza recipe

And please don’t forget to add some veg to the pizza.  Let’s be civilized, here.

spinach pizza gluten free recipe

polenta pizza gluten free recipe

gluten free pizza slice

Ohhhh yes, yes, yes.  That’ll do!




I ate SO much.

Last night was the CTC Fundraiser at CPK, and it went fantastic!

Processed with VSCOcam with b5 preset

Jaime and I decided to go all out.  For the cause, of course.  We started with drinks – Chimay for him and a Santa Barbara Pinot for me.   And an appetizer.  The Blanco Flatbread. Whipped truffle cream?  Oh yes.

Processed with VSCOcam with b1 preset

For our entrees, Jaime went with his fav, the Original BBQ Chicken.

Processed with VSCOcam with c1 preset

I chose the California Veggie Pizza on whole wheat + goat cheese (duh).  So, so good.  Love me some broccolini.

Processed with VSCOcam with c1 preset

To top it all off, we just had to get dessert.  No sharing either.  Jaime is chocoholic, and I on the other hand could pass on all that, so Belgian Chocolate Souffle Cake for him and I went with the melt-in-your-mouth Butter Cake.   No pictures, but I assure you it was fabulous.

After our meal we spoke to the manager who said lots of people had been coming in all day with our flyers!  Let’s hope our efforts paid off in the form of a big, fat check!

Now we are off to the opening of the Avila Farmer’s Market!  Our goal is to pick up some field greens and fresh fruit for smoothies.  Funny story- Jaime told me this morning that his smoothie (made from frozen fruit) was too cold.  Ha!  Fresh it is then!

Hope you all have a great weekend!

CPK Fundraiser!

Calling all PIZZA lovers!

liz lemon lovers meat pizza

California Dietetic Association’s Coastal Tri-Counties Chapter is holding a fundraiser today [ALL day] at California Pizza Kitchen in downtown SLO!

cpk logo

I will definitely be hitting up the Farmer’s Market, then stopping in for dinner after work.  Heck, I may even pop in at lunch to grab one of their kick ass salads too.  Gotta support the cause!



Print this flyer out below, eat delicious pizza, and help support your local dietitians!

Dietetic Association

In case you didn’t read the fine print, take out and ALL beverages are included! Even if you don’t want pizza, come and have a beer with us!

But I don’t know why you wouldn’t want pizza though… I mean, it’s by far my favorite “vegetable.”


Just to clarify, pizza DOES NOT equal vegetable. 😉

And yes, dietitians DO eat pizza too!  It’s all about moderation, right?

Come and join us!

See ya at CPK!

Fresh Moz & Basil Pizza Muffins


Comin’ ‘atcha bright and early, so I can squeeze in a run and lift before my Nutrition Care Process Webinar.  Oh yeah, I’m stoked to get down with nutrition diagnostic language and charting.  I know there are some other future RDs out there that like to write a mean PES statement.  It’s okay, don’t be shy.

Yeah! And proud of it, baby!


On to the topic of today’s post :: PIZZA!

Not too long ago, C-dizzle sent me a picture he found on the internets of pizza in muffin form.

{Uh, genius. Can you say perfect portion control?}

And then that same day I received my Foodie Pen Pal Box from Meagan that contained a box of gluten-free pizza mix!

It was fate!

So I bring you…

Fresh Moz & Basil Pizza Muffins


Prep Time: 30 minutes

Cook Time: 16 minutes

Yield: 12 muffins


  • 1 box pizza crust mix (I used Chebe which had a really good taste!)*
  • 6 oz fresh mozzarella
  • pizza sauce
  • handful of large olives, chopped
  • fresh basil

*You can make this with conventional pizza dough too!


  1. Preheat oven to 450 degrees.
  2. Prepare muffin tin with non-stick spray.
  3. Prepare pizza dough according to package instructions.
  4. Divide dough in half, saving half for the top of the muffins.
  5. Take one half of the dough, and create 12 even balls.  Roll out into a disc like shape and press into the bottom of the muffin tins.
  6. Spoon a teaspoon of pizza sauce onto the crust.
  7. Add desired toppings, such as a quarter of an ounce of mozzarella, and a slice of olive.
  8. Repeat step 5 with the remaining dough.  Pinch the ends of the top and bottom crust together.
  9. Top pizza muffins with more sauce, cheese, olives, and basil, as desired.
  10. Place muffin tin in the oven for 16 minutes, or until cheese turns a golden brown.
  11. Remove from oven and let set 5 minutes before removing pizza muffins.
  12. Enjoy piping hot!


And now for the instructions via pictures…

Gather up your ingredients, and prepare your pizza crust.

Roll out the crust into discs and place in muffin tin bottom.

Add {inside} toppings.

As you can see I used pre-sliced fresh mozzarella, which I then quartered for my miniature pizza muffins.

Add the top crust and pinch together.

And more toppings!

Pop in the oven and enjoy!

As you can see, my toppings slid a bit to the side during baking. Smaller chopped olives and basil would be my recommendation. But don’t worry, it still tasted awesome!


Cowabunga Pizza Dudes!