Vegetable rice pizza (usarice)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Cooked brown rice; or white rice |
| ¼ | cup | Egg Beaters® 99% egg substitute; or 1-large egg |
| 2 | ounces | Lowfat cheddar cheese; shredded |
| ¼ | cup | Tomato sauce |
| 1 | teaspoon | Italian seasoning |
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Ground black pepper |
| 2 | tablespoons | Grated parmesan cheese |
| 1 | cup | Shredded lowfat mozzarella cheese; divided use |
| ⅓ | cup | Sliced fresh mushrooms |
| ⅓ | cup | Thinly sliced zucchini |
| Sliced black olives; optional | ||
| ¼ | cup | Diced red pepper |
| 1 | tablespoon | Chopped fresh parsley |
Directions
1) Combine rice, egg, and Cheddar cheese. Press into greased 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 5 minutes.
2) Combine tomato sauce, Italian seasoning, garlic powder, and black pepper; spread over rice crust. Sprinkle with Parmesan cheese. Layer ½ cup mozzarella cheese, mushrooms, zucchini, olives, and red pepper.
3) Top with remaining /12 cup mozzarella cheese and with parsley. Bake at 400 degrees 8 to 10 minutes
Makes 4 servings.
Nutrition estimated by mastercook: 228 cals, 7g fat. (31% cff) Recipe by:
Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 25, 1999, converted by MM_Buster v2.0l.