Surprise-Crust Pizza Recipe
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Surprise-Crust Pizza
3 cup Cooked rice
1/4 cup Parmesan cheese
1 Egg, beaten
1 medium Onion, sliced into rings
1/2 medium Green bell pepper, sliced
2 cup Sliced mushrooms
2 Garlic cloves, minced
1 cup Low-sodium tomato sauce
2 tsp Oregano
1 tsp Fennel seeds (optional)
4 1/2 oz Part-skim mozzarella cheese shredded
Preheat oven to 425 F. Spray a 12" round pizza pan with nonstick
cooking spray.
In large bowl, stir together rice, Parmesan cheese and egg. Press
firmly into prepared pizza pan to form a "crust". Bake 20 minutes.
Spray large nonstick skillet with nonstick cooking spray. Add onion
and pepper and stir-fry until tender, about 5 minutes. Stir in sliced
mushrooms and minced garlic and cook until mushrooms are browned, 5-8
minutes.
Arrange vegetable mixture over baked rice "crust"; spread tomato sauce
evenly over pie. Sprinkle with oregano, fennel seeds if desired, and
mozzarella cheese.
Bake 10-15 minutes or until cheese is bubbling and browned. Cut into 8
wedges.
Each serving (2 wedges) provides: * 2-1/2 V, 2 P, 1/2 B, 10 C
Per serving: * 369 cal, 17 g pro, 54 g car, * 9 g fat: 1 g poly, 2 g
mono, 5 g sat * 275 mg sod, 76 mg chol
Source: Wonderful World of Walnuts & Rice (Weight Watchers Magazine in
association with The Rice Council
and The Walnut Marketing Board)
Reprinted with permission from USA Rice Council Electronic format
courtesy of Karen Mintzias |
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