2 cups (500 mL) uncooked Minute Rice Instant Whole Grain Brown Rice
3/4 tsp (4 mL) salt
2 eggs, beaten
2 1/2 cup (625 mL) shredded mozzarella cheese
1/2 tsp (2 mL) each dried basil and oregano leaves (optional)
2 tsp (10 mL) fine cornmeal (optional)
1 cup (250 mL) pizza sauce
1/2 cup (125 mL) each chopped pepperoni, green pepper and mushrooms
1. Preheat the oven to 400 °F (200 °C). Prepare the rice according to package directions. Season with salt, fluff with a fork and cool to room temperature. Stir in the eggs, 1 cup (250 mL) of the cheese and herbs (if using). Spray a 12-inch (30 cm) pizza pan with cooking spray; sprinkle evenly with cornmeal (if using).
2. Firmly and evenly press the rice mixture onto the prepared pan. Cook the crust on the lowest oven rack for 10 minutes. Remove the crust from the oven; spread evenly with the pizza sauce.
3. Sprinkle half of the remaining cheese over the sauce. Scatter the pepperoni, green pepper and mushrooms evenly over the surface. Sprinkle with the remaining cheese. Bake for an additional 15 minutes or until bottom is golden and cheese is melted. Let stand for 5 minutes before slicing into wedges. Makes 4 servings.
Tips:
1. Double check the ingredient panels on the pizza sauce and pepperoni to be sure that they are wheat-free.
2. Customize this pizza by using your favourite toppings.
Per serving: 674 calories, 27 g fat, 30 g protein, 78 g carbohydrates, 1253 mg sodium. An excellent source of riboflavin, vitamin B12, calcium, phosphorus and zinc.
Credit: www.newscanada.com
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