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Polenta Pizza: Vegan, salt- and oil-free. Now you can have your pizza and feel good, too! (

Vegetables for Pizza Topping

  • Yield: 1 pizza 1x


  • ½ large yellow onion, chopped (I like sweet yellow onions)
  • 1 medium zucchini, thinly sliced
  • 6 medium cremini or white mushrooms, thinly sliced
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon minced fresh rosemary
  • 1 medium tomato, diced or thinly sliced
  • 2 to 3 tablespoons walnuts, to grate on top, after baking (optional)


  1. Prepare and chop all your ingredients before you begin. Heat a large skillet on high. When a water droplet sizzles on its surface, add the onion and cook stirring for about 2 minutes. Add a little water only if needed to prevent sticking; this will make the onions more flavorful.
  2. Add the zucchini and mushrooms, and continue cooking and stirring, 2 to 3 minutes, adding water as needed. Stir in the garlic and rosemary just before removing from the heat. Leave the tomatoes out; they will be added just before baking the pizza.


  • Serving Size: 1/6 recipe (toppings on one slice of pizza)
  • Calories: 28
  • Sugar: 2.3g
  • Sodium: 5.3mg
  • Fat: 1g
  • Saturated Fat: 0.1g
  • Carbohydrates: 4.2g
  • Fiber: 1.1g
  • Protein: 1.5g
  • Cholesterol: 0