| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | *unsorted r, Rice, Vegetarian | 4 | servings |
INGREDIENTS
| 1 1/2 | c | Cooked brown rice; or white rice |
| 1/4 | c | Egg Beaters® 99% egg substitute; or 1-large egg |
| 2 | oz | Lowfat cheddar cheese; shredded |
| 1/4 | c | Tomato sauce |
| 1 | ts | Italian seasoning |
| 1/4 | ts | Garlic powder |
| 1/4 | ts | Ground black pepper |
| 2 | tb | Grated parmesan cheese |
| 1 | c | Shredded lowfat mozzarella cheese; divided use |
| 1/3 | c | Sliced fresh mushrooms |
| 1/3 | c | Thinly sliced zucchini |
| Sliced black olives; optional | ||
| 1/4 | c | Diced red pepper |
| 1 | tb | Chopped fresh parsley |
INSTRUCTIONS
1) Combine rice, egg, and Cheddar cheese. Press into greased 12-inch pizza pan or 10-inch pie pan. Bake at 400 degrees 5 minutes. 2) Combine tomato sauce, Italian seasoning, garlic powder, and black pepper; spread over rice crust. Sprinkle with Parmesan cheese. Layer 1/2 cup mozzarella cheese, mushrooms, zucchini, olives, and red pepper. 3) Top with remaining /12 cup mozzarella cheese and with parsley. Bake at 400 degrees 8 to 10 minutes Makes 4 servings. Nutrition estimated by mastercook: 228 cals, 7g fat. (31% cff) Recipe by: http://www.usarice.com/domestic/recipes/vegpizza.htm Posted to EAT-LF Digest by PatHanneman <[email protected]> on Mar 25, 1999, converted by MM_Buster v2.0l.
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