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Surprise-Crust Pizza

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

45 min

Ready

60 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 cups rice
cooked
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¼ cup Parmesan cheese
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1 each eggs
beaten
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1 medium onions
sliced into rings
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½ medium green bell peppers
sliced
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2 cups mushrooms
sliced
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2 cloves garlic
minced
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1 cup tomato sauce
low-sodium
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2 teaspoons oregano
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1 teaspoon fennel seeds
optional
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4 ½ ounces mozzarella cheese
part-skim, shredded
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml rice
cooked
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59 ml Parmesan cheese
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1 each eggs
beaten
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1 medium onions
sliced into rings
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0.5 medium green bell peppers
sliced
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473 ml mushrooms
sliced
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2 cloves garlic
minced
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237 ml tomato sauce
low-sodium
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1E+1 ml oregano
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5 ml fennel seeds
optional
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130.1 ml/g mozzarella cheese
part-skim, shredded
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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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 34012% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 36mg 12%
Sodium 162mg 7%
Total Carbohydrate 21g 21%
Dietary Fiber 2g 9%
Sugars g
Protein 24g
Vitamin A 5% Vitamin C 20%
Calcium 20% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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