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Pizza With Rice Crust

Pizza With Rice Crust recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 747.0
Dietary: Vegetarian
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
  • Oil
  • Onion, sliced
  • Garlic, minced
  • Mushrooms, sliced
  • Green or Red Pepper
  • White Rice, cooked
  • Egg, beaten
  • Part-skim Mozzarella
  • Tomato Sauce
  • Basil, dried
  • Oregano, dried
  • Black Pepper, freshly ground
  • Tabasco Sauce
Directions
  1. 1
    Preheat oven to 400°F (200°C). Lightly oil a 12-inch pizza pan.
  2. 2
    Seed the green or red pepper and cut into thin strips.
  3. 3
    Heat oil in a large skillet over medium-high heat.
  4. 4
    Add onion, garlic, mushrooms, and peppers. Stir-fry until crisp-tender, about 3-4 minutes. Set aside.
  5. 5
    In a mixing bowl, combine cooked rice, beaten egg, and 1/2 cup of the mozzarella cheese.
  6. 6
    Press the rice mixture evenly into the oiled pizza pan to form a crust.
  7. 7
    Sprinkle the crust with half of the remaining mozzarella cheese.
  8. 8
    Bake the crust for 10 minutes to set.
  9. 9
    In a small bowl, stir together tomato sauce, dried basil, oregano, black pepper, and Tabasco sauce.
  10. 10
    Spread the tomato sauce mixture over the partially baked crust.
  11. 11
    Top with the sautéed vegetables.
  12. 12
    Sprinkle with the remaining mozzarella cheese.
  13. 13
    Bake for 12-14 minutes, or until the cheese is bubbly and golden.
  14. 14
    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.

Read it online: https://www.chefs-mate.com/recipe/pizza-with-rice-crust/