Rice-Crust Pizza

This came out of one of the many cookbooks I got from the library, but I can't remember which one. I tried it last night with my own little twists and additions and I LOVE it. Next time though I'm going to try oregano with the basil to make it a little more pizzaish. Nonetheless this is one of the best dishes I have ever made and it will definately reappear on my menu.

• Ready In: 35 mins
• Yields: 1 dish

Ingredients

• 1⁄2 cup  grated carrot
• 1⁄2 cup fat-free cottage cheese
• 1⁄3 cup flour
• 1  tablespoon basil leaves (or you could try oregano which is what I'll be trying next time)
• 2 1⁄2 cups  cooked and cooled rice (the recipe calls for brown but I used white)
• 1  cup  pizza sauce
•  shredded fat free mozzarella cheese or  cheddar cheese

Directions

1. Heat oven to 350 degrees F.
2. After grating carrots place them in a strainer and set an unopened can on top to press the water out of them.
3. Let them sit for a few minutes while you complete the next couple of steps.
4. Stir cottage cheese, flour, and half the basil in a large bowl.
5. Take the carrots out of the strainer, patting dry with a paper towel.
6. Stir carrots and rice into cottage cheese mizture until everything is well blended.
7. Spray 13x9 dish and spread the rice mixture in the bottom.
8. Place in oven and cook.
9. THe recipe says 25 minutes or until lightly browned, but my gas oven worked in about 15.
10. Take the dish out and spread sauce evenly overtop the rice mixture.
11. sprinkle with cheeses and remaining basil.
12. Place back into the oven until cheese starts to brown and sauce is slightly bubbly.
13. Remove from the oven.
14. Let it cool for a couple of minutes and serve.