Rice Crust Pizza With Italian-Seasoned Chicken

READY IN: 50mins
Recipe by evelyn/athens

This is from an old Cooking Light (September 1994). Contributed by Macy in another forum. Getting this down so that I can find it easily if I ever get round to dieting! South Beach Diet-friendly.

Top Review by rosemere

What I enjoyed most about this recipe was that it tasted good and I was able to use up my left-over rice. Instead of the chicken topping, I used mushrooms, onions, zucchini and red pepper sauteed lightly in olive oil. I also didn't have enough mozzarella, so I used some grated cheddar. Everyone in our family enjoyed it, especially my husband. I will remember this recipe if I have left over rice! Thanks a lot!

Ingredients Nutrition

Directions

  1. Combine rice, oil, egg whites, and 1/4 cup parmesan cheese in a bowl, and stir well. Press evenly into a 12-inch pizza pan coated with cooking spray. Bake at 400º for 10 minutes; set aside.
  2. Combine tomatoes and next 4 ingredients in a bowl, and stir well. Spread evenly over prepared crust, and top with mushrooms.
  3. Combine chicken and next 2 ingredients, and stir well. Drop chicken mixture by teaspoonfuls over pizza. Top with remaining 1/4 cup Parmesan cheese and mozzarella cheese. Bake at 400º for 20 minutes or until crust is lightly browned.

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