YIELD
8 servingsPREP
15 minCOOK
45 minREADY
60 minIngredients
Directions
Preheat oven to 425 degrees F.
Spray a 12 inch 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 to 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 to 15 minutes or until cheese is bubbling and browned.
Cut into 8 wedges.
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