The typical allergy culprit in pizza is the crust. Our fix: Make it with polenta, the Italian version of cornmeal. Serve with green beans, berries, and 100% juice.
- 2 Tbs. olive oil, divided
- 1 1/2 lb. tube polenta
- 1 oz. freshly grated Parmesan cheese (omit if a child is allergic to dairy)
- 2 Tbs. dried basil
- 1 1/2 cups pasta sauce, such as Classico Tomato Basil
- 4 oz. part-skim mozzarella cheese, or soy cheese, shredded
Preheat oven to 400° F.
Step 1: Brush bottom of a 9" by 13" pan with 1 Tbs. olive oil. Slice polenta into 24 circles; arrange so they cover the bottom of the pan. Using a fork, evenly mash polenta.
Step 2: In a small bowl, combine Parmesan cheese, basil, and remaining olive oil; mix well. Spread mixture over polenta. Top with pasta sauce, leaving a 1/2" rim of polenta around the edge. Sprinkle mozzarella cheese evenly over sauce.
Step 3: Bake 15 to 20 minutes until cheese is melted and polenta is heated through. Use a spatula to cut into 12 squares. Let stand 5 minutes before removing from pan.
Each child-size serving (2 squares): 170 calories, 10 g protein, 18 g carbohydrate, 1 g fiber, 7 g fat (3 g saturated), 13 mg cholesterol, 1 mg iron, 219 mg calcium, 568 mg sodium.