Vegetarian - Rice Crust Pizza
photo by Lisa Rae
- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
-
RICE CRUST
- 2 cups long grain white rice or 2 cups brown rice, uncooked
- 4 cups water or 4 cups vegetable broth
- 1 large egg, beaten
- 1⁄2 cup grated mozzarella cheese
- 1⁄16 teaspoon Tabasco sauce or 1/16 teaspoon red hot sauce
-
VEGETARIAN FILLING
- 1⁄2 cup tomato sauce
- 2 cloves garlic, finely chopped
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon Italian herb seasoning
- 1⁄4 teaspoon freshly ground black pepper
- 2 1⁄2 cups grated mozzarella cheese, , divided
- 1 cup mushroom, sliced
- 1 medium green pepper, seeded and sliced
- 1 medium sweet red pepper, seeded and sliced
- 1 medium fresh tomatoes, , sliced
- 1 medium red onion, thinly sliced
- 1 tablespoon extra virgin olive oil
directions
- RICE CRUST-----------------.
- Preheat oven to 400 F degrees.
- In a medium size saucepan, add rice and water or broth.
- Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until all liquid is absorbed.
- Fluff rice with a fork and set aside to cool slightly.
- In a mixing bowl, combine cooked rice, beaten egg, mozzarella cheese and Tabasco sauce and mix well.
- Press mixture evenly into a lightly greased 12 inch pizza pan, covering bottom and sides.
- Bake in preheated 400 F oven for 4 minutes or until set.
- Remove from oven and let cool slightly before adding filling.
- VEGETARIAN FILLING------------.
- In a mixing bowl, stir together tomato sauce, garlic, 1/2 cup mozzarella cheese, oregano, basil, Italian herb seasoning and black pepper.
- Spread sauce mixture over the bottom of the rice crust.
- Sprinkle over with 1 cup grated mozzarella cheese.
- Arrange sliced mushrooms, green peppers, red peppers, sliced tomatoes, and sliced red onion in layers.
- Sprinkle remaining 1 cup of remaining mozzarella cheese over top.
- Drizzle with 2 tablespoons of olive oil.
- Bake in preheated 400 F oven for 15 minutes or until cheese bubbles.
- Remove from oven and let rest for 5 minutes before slicing.
- You can also use chopped fresh broccoli as another vegetable.
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RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.