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Gluten-free veggie-lover rice-crust pizza

View step-by-step instructions Link to step-by-step instructions

Makes 4 servings.

Ingredients

1 cup arborio rice

2 1/2 cups water

1/4 teaspoon salt

1/4 cup (1 ounce) plus 1 tablespoon grated Parmesan cheese, divided

1 large egg, beaten

1 tablespoon extra-virgin olive oil

1/2 cup chopped onion

1 cup chopped green bell pepper

2 garlic cloves, finely chopped

2 cups thinly sliced mushrooms

1/2 teaspoon ground black pepper

Salt, to taste

1 cup tomato sauce

1 teaspoon dried basil

1 teaspoon dried oregano

1 cup (4 ounces) shredded part-skim-milk mozzarella cheese

Cooking spray

Directions

  • Preheat oven to 425 degrees.
  • Coat a 12-inch round pizza pan or baking sheet with cooking spray.
  • In medium saucepan, combine rice, water and salt.
  • Bring to boil over medium-high heat. Reduce heat, cover, and cook until rice is soft, 18 minutes.
  • In large mixing bowl, combine hot rice with 1/4 cup of Parmesan cheese and egg. Use fork to mix until well combined.
  • Mound rice mixture in center of prepared pan.
  • With back of fork, spread rice out to cover pan, and then make edge neat.
  • Bake crust until surface feels dry and firm, 18 to 20 minutes.
  • Meanwhile, heat oil in medium skillet over medium-high heat.
  • Add onion, green pepper and garlic, and cook, stirring frequently, until onion is translucent, 5 minutes.
  • Add mushrooms and black pepper, and cook until all moisture has evaporated from mushrooms and they are browned, about 12 minutes, stirring more frequently toward the end.
  • Add salt to taste.
  • Spread mushroom mixture over rice crust.
  • Spoon tomato sauce over vegetables.
  • Sprinkle on basil and oregano, then mozzarella and remaining tablespoon of Parmesan cheese.
  • Bake pizza in oven until cheese is melted and starts to brown, about 15 minutes.
  • Remove from oven and let stand 5 minutes.
  • Cut pizza into 4 wedges. Serve immediately.

Nutrition information

Serving size: 1 wedge. Amount per serving: 290 calories, 12g total fat (6g saturated fat), 29g carbohydrates, 14g protein, 2g dietary fiber, 430mg sodium.

Source: American Institute for Cancer Research

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