Rice Crust Pizza With Italian-Seasoned Chicken

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.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  cups cooked long-grain rice
• 1  tablespoon olive oil
• 2  egg whites, lightly beaten (or 1 whole egg)
• 1⁄2 cup  grated fresh parmesan cheese, divided
•  vegetable oil cooking spray
• 1  cup  canned crushed tomatoes, undrained
• 1  teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon dried basil
• 1⁄8 teaspoon pepper
• 1  cup  sliced fresh mushrooms
• 1⁄4 lb ground chicken
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fennel seed, crushed
• 3⁄4 cup  shredded part-skim mozzarella cheese

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.