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FODMAP Free Polenta Pepperoni Pizza

FODMAP Free Polenta Pepperoni Pizza

FODMAP Free Polenta Pepperoni Pizza


FODMAP Free Polenta Pepperoni Pizza
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
FODMAP Free no longer means pizza free! The most diehard pizza lover will enjoy this FODMAP Free pizza! You can also substitute the pepperoni or add extra toppings -- ham, cooked ground beef and/or sausage, roasted red peppers, or leave it plain cheese!
  • 36 ounces precooked polenta
  • 3 tablespoons water
  • 2 tablespoons cornstarch
  • 2 tablespoon gluten free all-purpose flour
  • 1½ tablespoon chopped chives
  • 1 cup grated sharp cheddar cheese
  • ½ cup grated fresh Parmesan cheese
  • 2 cups tomato sauce **
  • t tablespoon chopped chives
  • 1 tablespoon fennel
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • ½ teaspoon coarse ground pepper
  • pepperoni slices (as much as you like) ***
  1. Preheat oven to 450F. Spray pizza pan with nonstick cooking spray.
  2. Slice half the polenta, and place in food processor. Process polenta until smooth. Transfer processed polenta to a bowl. *
  3. Process the remaining polenta and transfer to the bowl.
  4. Add the water, cornstarch, flour, and chives to the food process and blend until mixed well.
  5. Gradually add the processed polenta and blend until smooth. If the polenta does not get smooth, add a little water at a time until the mixture becomes similar to the consistency of cake frosting.
  6. Spread polenta evenly on pizza pan (I used a cookie sheet).
  7. Bake for 20 minutes.
  8. While crust is baking, make the pizza sauce.
  9. In a medium pan, mix together the tomato sauce, 1 tablespoon chopped chives, fennel, salt, sugar and pepper.
  10. Bring mixture to a boil, then reduce heat and simmer for 12 minutes (longer is OK), stirring occasionally.
  11. While the sauce is simmering, grate the cheeses and set aside.
  12. Remove polenta from oven, and spread the sauce evenly over polenta crust.
  13. Top with sliced pepperoni (as much as you like).
  14. Sprinkle the grated cheddar evenly over the pepperoni.
  15. Sprinkle the parmesan cheese evenly over the cheddar.
  16. Bake 25 minutes more or until cheese is melted.
  17. Remove from oven, and let stand for 5 minutes before serving.
* The first time I tried this, 36 ounces of polenta overwhelmed my food processor. I then learned to do it in batches. If the processed polenta and other ingredients are too great a volume for your food processor, place processed ingredients in a large mixing bowl and beat with an electric mixer on medium speed until it is well blended and a uniform consistency.

** Be sure to use tomato sauce that does not contain onion or garlic - unfortunately, most brands do. Both Giant (Nature's Promise) and Whole Foods (365) carry FODMAP Free tomato sauce.

*** Choose your pepperoni carefully. For example, Margherita Pepperoni is FODMAP Free, Hormel Pepperoni contains garlic.

MAKE AHEAD! You can make the crust and the sauce the day before and store them in a cool place until ready to bake. Just heat the crust for 10 minutes in a 450 degree oven before and heat the sauce to a simmer in a sauce pan before adding your toppings and baking your pizza. This is particularly useful if you plan to make more than one (such as for a party) and want to minimize your time in the kitchen on party day!

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