This healthy homemade pizza for two is small enough that it can be made in the toaster oven, if your toaster oven has a "broil" function.

Lori Zanini RD, CDE
Source: Diabetic Living Magazine, Winter 2020

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove the reserved rectangle of polenta from the refrigerator and let stand at room temperature.

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  • Preheat broiler (or toaster oven broiler).

  • Heat 2 tsp. oil in a large skillet over medium-high heat. Add mushrooms; cook, stirring often, until softened and lightly browned, 4 to 6 minutes. Stir in garlic, thyme, and salt.

  • Broil the polenta until warmed and lightly toasted, 3 to 5 minutes. Top with the mushroom mixture, mozzarella, and Parmesan. Broil for 2 to 3 minutes more.

  • Meanwhile, whisk the remaining 1 tsp. oil and lemon juice in a medium bowl. Add arugula and black beans; toss to coat. Add avocado and gently toss. Divide the salad between 2 plates.

  • Sprinkle the pizza with parsley, cut into 6 pieces and serve with the salad.

Nutrition Facts

447 calories; protein 18.2g 36% DV; carbohydrates 45g 15% DV; exchange other carbs 3; dietary fiber 11.2g 45% DV; sugars 2.3g; fat 22.8g 35% DV; saturated fat 6.1g 31% DV; cholesterol 23.9mg 8% DV; vitamin a iu 1112.8IU 22% DV; vitamin c 14.5mg 24% DV; folate 85mcg 21% DV; calcium 320.6mg 32% DV; iron 3.6mg 20% DV; magnesium 121.3mg 43% DV; potassium 837.6mg 24% DV; sodium 547.2mg 22% DV.