Yield: 4 servings
|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|
|\N \N||Sliced black olives; optional|
|¼ cup||Diced red pepper|
|1 tablespoon||Chopped fresh parsley|
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.