Pizza With Rice Crust
Description
This inventive pizza recipe transforms leftover white rice into a delicious, gluten-free crust that holds up beautifully to toppings. The base is bound with egg and mozzarella, creating a crispy edge and tender center. Topped with sautéed mushrooms, peppers, onions, and garlic, it offers a savory, aromatic experience. The blend of dried basil and oregano with a hint of Tabasco adds a traditional Italian flair with a subtle kick.Ingredients
Directions
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Preheat oven to 400°F (200°C). Lightly oil a 12-inch pizza pan.
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Seed the green or red pepper and cut into thin strips.
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Heat oil in a large skillet over medium-high heat.
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Add onion, garlic, mushrooms, and peppers. Stir-fry until crisp-tender, about 3-4 minutes. Set aside.
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In a mixing bowl, combine cooked rice, beaten egg, and 1/2 cup of the mozzarella cheese.
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Press the rice mixture evenly into the oiled pizza pan to form a crust.
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Sprinkle the crust with half of the remaining mozzarella cheese.
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Bake the crust for 10 minutes to set.
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In a small bowl, stir together tomato sauce, dried basil, oregano, black pepper, and Tabasco sauce.
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Spread the tomato sauce mixture over the partially baked crust.
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Top with the sautéed vegetables.
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Sprinkle with the remaining mozzarella cheese.
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Bake for 12-14 minutes, or until the cheese is bubbly and golden.
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Let the pizza rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 2 cups
- Amount Per Serving
- Calories 747.0kcal
- % Daily Value *
- Total Fat 38.6g60%
- Saturated Fat 21.9g110%
- Cholesterol 105.0mg35%
- Sodium 1215.0mg51%
- Total Carbohydrate 69.4g24%
- Dietary Fiber 9.4g38%
- Sugars 6.6g
- Protein 44.2g89%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
