| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy, Grains |
Vegetarian |
Vegetable |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Rice (uncooked) |
| 2 |
|
Egg whites (up to) |
| 16 |
oz |
Tomato sauce (I generally use jarred spaghetti sauce) (up to) |
| 1 1/2 |
c |
Fatfree shredded Mozzerella cheese |
|
|
Pizza toppings: green peppers and sliced water chestnuts are good together; minced Jalapenos and minced garlic are also good together; etc.) |
INSTRUCTIONS
Date: Thu, 28 Mar 1996 08:09:36 -0700
From: nadlerc@mesaii.trw.com (coruscating) (Cindy in sunny Arizona)
Cook the rice. Mix it with the egg whites and put it into a pan (I used a
rectangular one, lasagne-sized). Bake for 10 minutes at 350F. Pull out and
use this as your pizza crust. Pour tomato sauce on to cover rice, then put
veggies and cheese on top. Bake for 10-15 minutes until browned on top.
Sorry for not giving more exact measurements. I haven't made this for a
while. It's easier to use the rice crust (for me, at least) than making
pizza crust.
FATFREE DIGEST V96 #87
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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